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2008 Best New Restaurants in Beijing - Salt (盐) and Haiku by Hatsune (隐泉之语)
Salt (鐩)
Website: http://www.meiguoxing.com/Restaurant...rant/Salt.html Cuisine: Contemporary Cuisine Address: 1/F, 9 Jiangtai Xilu, 2nd Floor, Trio Building, (opposite the Japanese School, west of Rosedale Hotel),Lido Area,Chaoyang District, Beijing (鍖椾含鏈濋槼鍖哄皢鍙拌タ璺弨涓介厭搴楄タ杈癸級 Hours: Mon-Sat noon-3pm, 6pm-10.30pm, Sun Brunch noon-4pm Phone: 010-6437 8457 Salt, the latest project from Gaby Alves, ex-owner and manager of Beijing's award-winning Brazilian restaurant Alameda, opened in 2007 to rave reviews from Beijing diners. Voted "Best Contemporary" and " Best Service" and "Best Western Restaurant of the Year" in 2008 Reader Restaurant Awards. The restaurant's stylishly lit and furnished interior sets the stage for an eclectic selection of contemporary cuisine that doesn't sacrifice taste in the pursuit of innovation. 鈥淲e named it SALT because it is the only ingredient used in every dish,鈥 says Gaby Alves. 鈥淚t adds flavor to life and that鈥檚 what this new restaurant will bring to Beijing diners 鈥 more flavor.鈥 Indeed the name seems fitting 鈥 after all, people who are the 鈥榮alt of the earth鈥 are decent, dependable and unpretentious, and perhaps SALT, with its 鈥渕inimalist, plain and earthy style,鈥 is a good reflection of the idiom. Haiku by Hatsune (闅愭硥涔嬭*, 鏂扮殑瀵垮徃闈╁懡) Website: http://www.meiguoxing.com/Restaurant...y_Hatsune.html Cuisine: Japanese Address: Block 8, 3/F, (above Kong Yiji), Chaoyang Park West Road No 8, (鏈濋槼瑗胯矾8鍙), Chaoyang District, Beijing Phone: 010-6508-8585 Opening Hours: 6pm-1am Part of Alan Wong鈥檚 new multi-venue project Block 8, the trendy spin- off of Beijng鈥檚 famed Hatsune. Inspired by travel, experimentation and tradition, Haiku has a menu consisting of timeless Hatsune favorites as well as new creations such as innovative rolls and an extensive YAKITORI menu. Two great summer starters are the jellyfish sunomono shots (楼25) and the tai ceviche tapas (楼38). The jellyfish shots are tart and crispy, and the ceviche, based on the Mexican dish prepared by 鈥渃ooking鈥 raw fish in citrus juices for two days, is equally delightful. One must- try dish is the broiled sea conch (楼48), served sizzling in its own shell, its juices boiling as it sits atop a rock-covered flame. Conch, having one of the longest cooking times of all marine critters, can take the heat, so sip on a cocktail or a cool Asahi beer as you watch the show, before delving into the slices of savory mushroom tucked away in chewy pieces of conch. One innovation here is the yakitori (Japanese grill). Diners should come in on a separate night to enjoy it. Unlike the overwhelming flavors that sometimes mar yakitori鈥檚 good name, the chicken tsukune (楼20) and the beef teriyaki (楼22) were very tender and in their own, subtle way force the diner to pay attention to them. For a salty crunch at the end of the meal, try the ginnan (ginko nuts, 楼15). Creative dishes are all well and good, but the real measure of a restaurant is how well it does the classics. After sampling of the o- toro (tuna), sake (salmon), amaebi (raw, sweet shrimp) and inari (sweet soybean skin) sushi (楼18-60) we came to the unanimous conclusion: very good. The fish, flown in daily, was both fresh and delicate, and the rice had just the right amount of crunch to make things interesting. While Haiku has inherited a few roll recipes from its big brother, its selection is sure to please even those who are already addicted to the classics. The seafood samba roll (楼78), the el capitano cruncho roll (楼65) or the roll-x, topped with real 14 karat gold (楼118). |
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