One of the first things people comment on when they come to Beijing is the food. There’s no denying that it’s a great place to be a foodie. There are so many different types of cuisine you can find here from every corner of not only this massive country but also around the globe.

After being in Beijing for seven years, I can credit much of my own interest in the culinary arts to three things: First, working with city magazines for the past six years and having the opportunity to try new and different restaurants very frequently. Two: there are so many foreigners working in the food industry here that it’s almost impossible to avoid talking about food and the best places to indulge. Three: finally learning my way around the kitchen when I realized the mulah you can save if you don’t eat out every night.

Cooking for me has become a way to share with my Chinese family, my mother’s recipes that she received from her mom, and her from her mom, and so on. At some point, these dishes that my mother made, like gumbo or red beans and rice, which I casually took for granted growing up began to take on more meaning for me. If I didn’t start learning how to prepare these to perfection, then maybe they would be lost, or my son would miss out on this part of his family’s history.

I know for sure that many families and even professional cooks share this sentiment, which was also likely their motivation to get cooking in the first place. This relationship around families and food was our reason behind doing this issue and also the cover feature “If You Can’t Stand the Heat…” (p46). Here we explored how professionals in the restaurant business balance this stressful career with their parenting responsibilities, and how they teach their kids to understand the importance of what happens in the kitchen.

In this Family Foodie issue we not only share some of our favorite new and old international dining venues that Beijing has to offer (p50) but also round up the top Chinese Provincial Government Restaurants (previously featured in the Beijinger) and explore recent food fads that run the gambit of delicious, vapid, and downright strange (p24).

It’s this and more featured in the pages ahead that will hopefully help you experience Beijing’s foodie scene more comprehensively, and know that if there is anything that you are craving, there’s a good chance that the capital city has you covered.

This article appeared in the beijingkids September 2019 Family Foodies issue

Photos: Ray Town

Just like vegetables, fruits are much more flavorful and healthier when they’re harvested in their peak seasons. Yet it can be hard for us to know what’s in season in Beijing given that so much of it is imported from nearby regions and countries. Below we guide you through which fruits to look out for at your local market so that you can munch on the best Beijing has to offer.

Mulberries (桑葚 sāng sèn)

You’ve perhaps noticed vendors already popping up on the street selling these small deep red berries. Succulent and full of juice, mulberries make for a perfect pairing of sweet-tartness. They are also full of natural pigment, so be extra careful not to stain your fingers, mouth, and most importantly, your spring getup.

Strawberries (草莓 cǎo méi)

Who can say no to strawberries? They are fragrant, wonderfully tasty, nutrient-rich, and go great with just about everything, be it in your morning smoothie, on top of your yogurt as an afternoon snack, a colorful addition to your fruit salad, or just simply washed and popped in your mouth whole. Strawberries are sweetest and juiciest in spring, so be sure to make the most of them now.

Pineapple (菠萝 bō luó)

Pineapple is native to the Asian tropics, and has a refreshingly tart taste and fragrance. It’s also an excellent source of vitamin C and manganese, and has been showen to help soothe throat infections and bronchitis. If you’ve got a real sweet tooth and can’t tolerate too much sourness, soak the chopped pineapple in a bowl of filtered water with some salt to neutralize the sourness, giving the pineapple a mellower taste.

Cherries (樱桃 yīng táo)

In China, cherries are mostly grown in Yantai, Shandong in late spring. Cherries belong to a subcategory of fruit known as drupes, and are delicious, packed with health-boosting nutrients, and are low in calories and fats. They can be used in so many ways, such as to make jam, added to fruit cocktail, or eaten alone without any modification at all.

Wax Apple (莲雾 lián wù)

Originally from Malaysia and India, wax apples are cultivated in some of the warmer parts of China such as Guangdong and Hainan, and are also best during late spring. The alien-looking fruit are rich in vitamin A and C, and have a light and faintly sweet aroma. As with cherries and strawberries, they can be consumed raw or preserved in the form of jellies, jams, or as a syrup.

More of veggie person? Hop into spring with these five seasonal vegetables instead

Photos: Pixabay

Forget the Forbidden City, food is our favorite Beijing attraction. With a whole A to Z of restaurants and dishes on offer, it can be hard to know where to start. So we have done the hard work for you and narrowed it down to a top ten list of what we feel are essential dishes (at all sorts of price points, too).

Roujiamo (肉夹馍)

Roujiamo often get referred to as “Chinese burgers” but we can’t help but feel like that kind of under-sells them. The mix of long-braised meat (usually pork in Beijing but traditionally beef or lamb) and dense baked bun is supremely satisfying (ask for added green peppers and cilantro for a vegetal upgrade). Roujiamo are often enjoyed as a cheap snack alongside a bowl of noodles, such as those at Ling Er Jiu near Chunxiu Lu, but we’re also partial to the cute miniature version served at upscale Shaanxi restaurant Zhen Ai Zhongguo.

More places to try it: Weijia Liangpi (roujiamo are a traditional partner for liangpi, cold glutinous noodles tossed in sesame-chili sauce)

Madoufu (麻豆腐)

Madoufu is made from the fermented mung bean residue left by the production of douzhi – but we like to think of it as Beijing’s answer to hummus, much more palatable, right? Traditionally, the mung bean paste is stir-fried in lamb fat to remove some of the moisture and then topped with dried chilies (today, vegetarians can find versions stir-fried in vegetable oil). The sour, blue cheese-like taste takes some getting used to, but we find this is one “weird” dish we can definitely get on board with. Beijing institution Jubaoyuan in Niu Jie is famous for lamb hot pot but their madoufu also ranks among the best in the city.

More places to try it: Xianlaoman (sample madoufu alongside some of Beijing’s best dumplings)

Peking duck (北京烤鸭)

The OG of Beijing dishes, Peking duck is the one culinary event you definitely shouldn’t skip, no matter how long your trip is. Ducks are usually roasted over fruit wood until the skin is crisp and the flesh is juicy, before being sliced and served with pancakes, sweet bean paste sauce, cucumber, and scallions. Unsurprisingly, there are hundreds of restaurants around town serving duck from glitzy high-end temples of cuisine to down ‘n’ dirty local joints, but our favorite of them all is Siji Minfu. The duck ticks all the right boxes and the vibe is satisfyingly local. Be sure to book in advance or be prepared to queue.

More places to try it: Da Dong (for super-lean duck high end and modernist Chinese cuisine), Huajia Yiyuan (for a nice courtyard atmosphere that is popular with visitors)

Lamb hot pot (涮羊肉)

The perfect dish for winter, Beijing-style lamb hot pot (sometimes translated as Mongolian hot pot, from whence the dish originated) features a mild broth boiled in distinctive conical copper pots heated with charcoal, into which diners dip thin cuts of lamb and vegetables. Once cooked, the lamb is often dipped in sesame paste before eating. Like many other traditional Beijing dishes, the southern and western areas of the city have the highest concentration of lamb hot pot places. Time-honored brand (laozihao) Dong Lai Shun is the best place for visitors to try this dish. There are branches all over town, but we tend to go to the Wangfujing APM Mall branch, which is conveniently close to many popular hotels.

More places to try it: Nanmen Shuanrou (old-school hot pot with a prime location on the banks of Shichahai)

Lvrou huoshao (驴肉火烧 aka donkey burgers)

Don’t stop reading at the mention of donkey: these are one of Beijing’s must-try snacks, reminiscent of corned beef stuffed in a crisp pastry-like shell (although that sells them far short). Small places selling donkey meat sandwiches can be found across the city but city-wide chain Wang Pangzi is generally considered one of the best (there are convenient branches in Gulou and Houhai if you need a quick lunch after sightseeing).

More places to try it: Donkey Burger 驴世家 (small, slick space in Wudaokou serving good value donkey burgers)

Zhajiang noodles (炸酱面)

Peking duck may have the star power but zhajiang noodles arguably hold a dearer place in the heart of many Beijingers. To make the dish, thick wheat noodles are mixed with strips of radish, cucumber, and other vegetables, all held together with a sauce made from diced pork belly and sweet bean paste. The name literally translates as “fried sauce noodles” but you may see it called “soybean past noodles”. Located in a small street just off the main Dahsilan’r drag, Siji Minfu Zhajiangmian attracts daily queues for their to-the-letter version of this dish.

More places to try it: Jing Wei Zhai (a city-wide chain specializing in traditional Beijing cuisine, a good place to try many of the dishes on this list)

Mala crayfish (麻辣小龙虾)

Come summer these spicy crustaceans are the hottest (pun intended) dish in Beijing. Crayfish are farmed in areas such as Hubei and Jiangsu, before being shipped up to Beijing. The current most popular preparation sees the spiny beauties cooked in a broth laced with chilies, Sichuan peppercorns, and other dried spices. Don a pair of disposable gloves and get cracking to reveal the tender meat inside the shells. Ghost Street is the most popular destination for crayfish, and mammoth restaurant Huda attracts the crowds for its lip-tingling version and other spicy dishes. Be prepared for a long wait.

More places to try it: Huajia Yiyuan (six different styles, including non-spicy), Nanjing Dapaidang (a chain originally from Nanjing with many branches around the city)

Chunbing (春饼)

Chunbing, literally “spring pancakes,” refers to a dish of plain wheat flour wrappers (sometimes colored with spinach or carrot) that are served alongside a variety of small stir-fried dishes, which diners then wrap in the pancakes and eat (a bit like Peking duck). Chunbing are typically associated with two traditional festivals: Lichun (立春), the first solar term of the Chinese agricultural calendar, which marks the beginning of Spring, and Longtaitou (龙抬头), the second day of the second month of the Chinese calendar. Chunbing Jingweicaiis a favorite of the denizens of Beixinqiao and Yonghegong.

More places to try it: Laolao Jia Chunbing Dian (a popular chain with several branches across Beijing, including Liangmaqiao)

Roasted whole fish (烤鱼）

You may associate spicy and numbing flavors with Sichuan, but Beijing diners love to splash out on spice as well. One spicy dish that has become extremely popular in recent years is kaoyu, or whole roast fish. The fish is dry-grilled and then brought to the table in a chafing dish filled with flavored oil, herbs, and spices. The real genius of this dish, however, is the hot pot-style adds ons that you can choose to add to the sauce around the sauce; we like to add sliced potato, lotus root, and tofu skin. Jiang Bian Cheng Wai (several branches around the city) is a reliable place to enjoy this dish.

More places to try it: Yi Wei Yi Cheng (busy Wudaokou hangout that is very popular with the area’s students)

Candied hawthorns (冰糖葫芦)

One of the most iconic Beijing street snacks, these glistening red morsels (pictured at the top) are traditionally a winter delicacy but can be found all year round. Literally meaning “rock sugar bottle gourd” (a reference to the shape), this teeth-testing sweet treat features fruit dipped in sugar syrup and threaded onto a long skewer – think of it as a Chinese candy apple. The most traditional version uses the fruits of the Chinese hawthorn, although nowadays vendors use everything from strawberries to kiwi. Try it from one of the various vendors along Yandai Xiejie, which runs from Di’anmen Waidajie towards Houhai.

READ: Beijing’s Best Restaurants for Visitors and Tourists, 2019 Edition

More stories by this author here.

Instagram: @gongbaobeijing
Twitter: @gongbaobeijing
Weibo: @宫保北京

Photos: 54613/Shutterstock, Wikimedia, Charles Haynes/Flickr, LP2 Studio/Shutterstock, Robynne Tindall, Dianping, Pxhere, TY Lim/Shutterstock

Situated south of Dashilan, Zhaowu Xishi is a hidden café worth finding. The ambiance is Japanese-tea room style, with potted plants, all-wood furniture, natural light, and heated tile floors. And then there are the bunnies. Zhaowu Xishi has been getting a lot of buzz in recent months, with pictures of their remarkable desserts shaped like bunnies, hedgehogs, and objects from the natural world filling Weibo and Dianping feeds all over.

Zhaowu Xishi’s popularity was evident from the sizable crowd visiting on a weekday afternoon

The menu is a bit confusing, especially if you don’t read Chinese, but luckily the wait-staff are happy to help. Once settled at the end of the long, tatami table at the end of the room, we ordered the coconut and mango “Meng Meng” bunny dessert (RMB 128). It’s almost too cute to eat, and we spent a while just admiring it from various angles before diving in. The coconut is subtle and balances well with the tropical fruit interior, although it actually tasted more like passionfruit than mango. The bunny comes with sides of coconut shavings and pop rocks, a fun throwback that almost made up for Beijing’s lack of fireworks over the past couple of weeks.

Meng Meng bunny (RMB 128) nibbling on pop rocks

The desserts aren’t all cutesy (although the “Slowly” 慢慢 mànmàn hedgehog, RMB 126, which is actually the cafe’s mascot, is very hard to resist), but that wouldn’t prove our point so we also got the matcha and pandan mousse “Well” (井 jǐng, RMB 95). Inspired by the water wells that used to dot these hutongs, it is truly a geometric marvel. Sharp edges and artful dusting give the jewel-like dessert a startlingly realistic appearance. Again, it’s difficult to ruin the artwork, but the interior doesn’t disappoint; the toasty matcha is perfect alongside the white chocolate and rich pandan mousse heart.

The “Well” (RMB 95)

Rather than choosing from the extensive tea offerings, we opted for the basic pot of white tea for two (RMB 58), complete with a small tea candle underneath to keep it warm. Cold as the day was, we appreciated being able to enjoy the tea straight away.

A long Japanese-style tatami table at the end of the room makes for a nice retreat

True tea connoisseurs will also appreciate the fact that guests are invited to choose their own teacup from the unique, and beautifully-arrayed selection in the wooden shelving.

Do not try this at home

While Zhaowu Xishi is all about tea and beautiful desserts, they also offer a range of flavored wine (from RMB 90) and sweet and savory snack boards (from RMB 38) should you want to linger deeper into the evening.

The sharp geometric appearance hides a fluffy interior

Though Zhaowu’s selling point is that it’s incredibly Instagram-friendly, it doesn’t come at the expense of the actual product. Service is great, the tea is delicious and properly served, and the desserts are as decadent as they are beautiful. Overall, the experience makes for a great spot for a chat between friends, and to warm up on a cold day in the hutongs.

Zhaowu Xishi
Daily 1-8pm. 3 Zongshu Ertiao, Dashilan, Xicheng District (6315 0107)
朝物夕拾：西城区大栅栏棕树二条3号

READ: Puppies Are Delicious, and This Food Trend Proves It

This article first appeared on our sister site, the Beijinger. See more stories by this author here.
Photos: Anna Pellegrin Hartley

Are you looking for something cheesy to do this weekend with the fam? Head over to Zhongguancun in Haidian for the 2018 Beijing Pizza Festival on Saturday and Sunday, Oct 13-14 (11am-6pm).

One great incentive to make the trip with your little ones is that all children under 1.2 meters get in for free! Sometimes it pays to be small.

When in Rome (or Zhongguancun)… eat pizza!

Also, we might be stating the obvious, but kids love pizza! That delicious combination of crispy crust and melted cheese are all the ingredients you need for a Saturday or Sunday full of binging on comfort food and a variety of other treats. When you combine this deliciousness being provided by the most notorious pizza slice slingers in Beijing, including Gung Ho!, Tube Station, and Annies, with a festival atmosphere filled with kid-friendly activities and fun music from the city’s best musical acts, DJs, and other entertainers, you have everything you need for an epic weekend in Haidian.

We should also note that many of us parents often stay confined to our little expat bubbles of Chaoyang and Shunyi and forget to explore the city’s other corners which are becoming exciting hubs in their own right. In fact, Zhongguancun is known for being the capital’s tech zone (often referred to as China’s Silicon Valley) and is home to thousands of the country’s most cutting-edge companies. Our venue for this year’s fest is a hop skip and a jump from Line 13 and is only two subway stops from the student mecca of Wudaokou.

In pizza we crust!

For those of you who never make it out of the CBD, you’ll be surprised at how that side of the city can host an event without being bogged down by the cramped confines of a city center location. This means even more room for your kiddies to run amuck.

So, save the date and prepare yourselves to chow down on some of the most delectable pizza pies Beijing has to offer. Advance tickets have sold out, but there will still be RMB 30 tickets available at the door. For more important info regarding the event click here.

Photos: courtesy of the beijinger

Stuck in Beijing for Golden Week and starting to feel a bit, well, less than golden? Sounds like it’s time to eat your feelings! Luckily, the majority of Beijing’s fine dining establishments will be open throughout the holiday and some are even putting on special deals for those of us not lucky enough to be jetting off to greener pastures. These are a few of the best options.

Sep 29: Grand opening of Royal Stacks
Find out what the hype around Beijing’s hottest burger joint Royal Stacks is all about this Saturday and grab one of 1,000 free burgers while you’re at it! Free burgers from 11am, grand opening ceremony at 2pm.

Sep 29: Official reopening of Red Rose
Former Xinjiang restaurant Red Rose has been transformed into a trendy new gastropub. From 5.25pm on Sat, they will be offering 25 percent off for anyone wearing red, as well as other great deals and lucky draws.

Sep 30: Let’s Leaf You to Temptation by Parwaaz Spice Route Concepts
On Sunday evening, Parwaaz Spice Route Concepts presents a traditional South Indian meal served on a banana leaf, hosted at The Orchid Lodge on Baochao Hutong. Dinner priced at RMB 275 per person, register and pay in advance via Yoopay.

Oct 3: L’Apéro at Bistrot B
Every Wednesday, head to the courtyard at Bistrot B to enjoy three hours of free-flow drinks alongside canapés and charcuterie made in-house by chef Jarrod Verbiak (pictured in lead blog image). Drinks include four cocktails and four wines. RMB 350 per person.

Oct 4: Thirsty Thursdays at Arcade
Choose from a selection of wines starting from RMB 45 per glass and RMB 147 per bottle, with glasses buy-one-get-one-free from 5-9pm and bottles at 30 percent off.

Oct 1-7: BOGOF food and drink at Tribe Sanlitun
At Tribe Sanlitun, all dishes and drinks are buy-one-get-one-free from Oct 1-7. Tribe is a good option for visiting guests with food allergies, as all the dishes are clearly marked with what ingredients they contain.

Leaving town? Here are seven great things to do in Shanghai this week or check out our tips on how to have an Instagram-worthy trip to HK.

Oct 1-7: Shakshuka brunch at Caravan
Caravan’s popular shakshuka brunch is available every day during the holiday. Customize your shakshuka with toppings like spicy merguez sausages or feta cheese and then pair with bottomless drinks like mimosas and bloody pirates.

Oct 1-7: Unlimited dim sum at Jing Yaa Tang
Jing Yaa Tang’s dim sum remains one of the best deals in town. For just RMB 168 you can order unlimited dim sum and add free-flow Chandon sparkling wine for an extra RMB 168.

Oct 1, 6, 7: Brunch at Arrow Factory Liangmahe
If you’re looking for a brunch to soak up some of that inevitable holiday boozing, look no further than Arrow Factory. Their hearty British menu is perfect for a late breakfast or a late lunch, depending on what time you get up. They will also have deals on Mimosas, Aperol spritz and more for RMB 35 per glass.

CLOSINGS

Arcade: Closed Oct 1-3, reopening Oct 4

These are only a small fraction of Beijing’s many dining events happening this week. For more, click here.

More stories by this author here.

Instagram: @gongbaobeijing
Twitter: @gongbaobeijing
Weibo: @宫保北京

Photos courtesy of Bistrot B

Having served as the capital of China on and off for centuries, Beijing’s food and food culture has absorbed influences from all around the country as courtiers, soldiers, and merchants flowed through the city serving the emperor and his extensive staff. This means that in any one street in Beijing you can find everything from Shandong cuisine-influenced fine dining to exotically-spiced dishes from the far western reaches of China. Needless to say, this can make choosing where to eat a daunting task for the uninitiated.

Rather than listing Beijing’s best restaurants, we have picked out the dishes we think best represent food in Beijing and then given suggestions for where to eat them. Whether you are a first time visitor or an experienced foodie, these are the dishes you absolutely must not miss in Beijing.

Peking duck

The OG of Beijing dishes, Peking duck is the one culinary event you definitely shouldn’t skip, no matter how long your trip is. Ducks are usually roasted over fruit wood until the skin is crisp and the flesh is juicy, before being sliced and served with pancakes, sweet bean paste sauce, cucumber, and scallions. Unsurprisingly, there are hundreds of restaurants around town serving duck from glitzy high-end temples of cuisine to down ‘n’ dirty local joints, but our favorite of them all is Siji Minfu. The duck ticks all the right boxes and the vibe is satisfyingly local. Be sure to book in advance or be prepared to queue.

Also try: Da Dong (for super-lean duck high end, modernist Chinese cuisine), Huajia Yiyuan (for a nice courtyard atmosphere that is popular with visitors)

Lamb hot pot (shuanyangrou)

The perfect dish for winter, Beijing-style lamb hot pot (sometimes translated as Mongolian hot pot, from whence the dish originated) features a mild broth boiled in distinctive conical copper pots heated with charcoal, into which diners dip thin cuts of lamb and vegetables. Once cooked, the lamb is often dipped in sesame paste before eating. Like many other traditional Beijing dishes, the southern and western areas of the city have the highest concentration of lamb hot pot places. Time-honored brand (laozihao) Dong Lai Shun is the best place for visitors to try this dish. There are branches all over town, but we tend to go to the Wangfujing APM Mall branch (good when combined with a trip to Donghuamen Night Market).

Also try: Manfulou (old-school imperial decor and a good location near tourist destinations like Jingshan Park)

Lamb kebabs (chuan’r)

Summer in Beijing wouldn’t be the same without the scent of cumin and hot lamb fat floating over street corners and hutongs. This smell comes, of course, from Beijing’s many restaurants and stalls selling lamb kebabs, known locally as chuan’r. Originating in Xinjiang, the kebabs are spiced with cumin and chili. Lamb (and associated lamb offal) is most common, but you can also find chicken wings, vegetables, and even naan bread grilled with the same spicing. Old favorite Crescent Moon Muslim Restaurant in Dongsi Shitiao serves chunky lamb skewers alongside reliable renditions of other Xinjiang dishes such as da pan ji (chicken and potato stew).

Also try: Jianghu Weidao (new restaurant in Jiaodaokou serving classic Xinjiang dishes in non-classic surroundings)

Imperial Cuisine

Originating from the kitchens of Beijing’s former imperial palaces, imperial cuisine draws on influences from around China, particularly the cooking of Shandong and Jiangsu. Dishes feature elaborate cooking methods, complicated presentation, and expensive, rare ingredients. Imperial cuisine heavily influenced banqueting culture, particularly in Beijing, and although its popularity has waned in recent years, there are still a number of restaurants around town serving it. Located in Beihai Park, Fangshan Restaurant is probably the most famous of them all. The experience and decor are somewhat touristy, but for those who have already done their fair share of dining in Beijing, it is worth it for something different.

Also try: Najia Xiaoguan (for a more casual take on imperial cuisine with lots of meaty dishes including venison, rarely seen in Chinese cuisine)

Mala crayfish

You may associate spicy and numbing flavors with Sichuan, but come summer these spicy crustaceans are the hottest (pun intended) dish in Beijing. Crayfish are farmed in areas such as Hubei and Jiangsu, before being shipped up to Beijing. The current most popular preparation sees the spiny beauties cooked in a broth laced with chilies, Sichuan peppercorns, and other dried spices. Don a pair of disposable gloves and get cracking to reveal the tender meat inside the shells. Ghost Street is the most popular destination for crayfish, and mammoth restaurant Huda attracts the crowds for its lip-tingling version and other spicy dishes. Be prepared for a long wait.

Also try: Huajia Yiyuan (six different styles, including non-spicy), Shaoxiashi (trendy restaurant also serving a selection of imported beers)

Zhajiangmian

It may not have the star power of Peking duck, but zhajiangmian is one of Beijing’s most beloved dishes. Thick wheat noodles are mixed with strips of radish, cucumber, and other vegetables, all held together with a sauce made from diced pork belly and sweet bean paste. For a traditional dish like this, it makes sense to head to a more traditional part of town and Dashilan’r fits the profile exactly. Located in a small street just off the main Dahsilan’r drag, Siji Minfu Zhajiangmian attracts daily queues for their to-the-letter version of this dish.

Also try: Country Kitchen (Rosewood Beijing’s northern Chinese restaurant serves up a mean bowl of hand-pulled noodles)

Dumplings

Dumplings are pretty accessible outside of Beijing (more so than good Peking duck anyway) but to our minds northern Chinese cuisine still has the lock on these carby delicacies. Dumplings, or jiaozi, usually come in two forms, boiled (shuijiao) or pan-fried (guotie), the former comfortingly simple the latter a perfect hangover cure. Our favorite dumplings can be found at Baoyuan Jiaozi Wu, located in the east part of the city, near the Liangmaqiao area. Baoyuan’s dumplings are died with ingredients like spinach and red cabbage for a colorful experience.

Also try: Check out our roundup of Beijing’s best dumpling restaurants.

Photos: Ken, Joey Guo, Flickr user pelican, Wikimedia, Flickr User Charles Haynes

The fam and I recently went to Migas in Sanlitun. We wanted to get one last glimpse before this Sanlitun dining and nightlife mainstay shuttered their doors forever on January 1, and entered the lengthy list of venues that we once frequented as Beijing party monsters but are currently no more. With my one-year-old son in tow, it goes without saying that this experience was very different than those that usually ended with the sun coming up while disco dancing on their infamous rooftop.

When going to a nice restaurant with a toddler, there are numerous things that you often need to keep in mind to maintain the sanity of not only you and your spouse, but also the other diners, staff, and anyone else in your immediate proximity. This is why most people probably keep their fine dining outings to a minimum and usually opt for a more noisy and casual setting.

After all, keeping a small toddler occupied while trying to enjoy a nice meal out on the town can be a big challenge. Not only are the adults famished and trying to enjoy their food while it’s still hot, but you also need to pacify the child as to not upset other patrons in the restaurant.

How is this usually done? I believe that every family has their methods but it often consists of a variety of funny faces, feeding the baby a little from your plate, and of course, play! We try to leave the iPhone or iPad out of the equation, but can completely understand if this is your option to feast peacefully. I would like to think that my wife and I have it down to a science, but most of the time, we just end up taking turns between eating and putting on a show for him as he sits there occasionally yelling “dat” at slightly beyond the socially acceptable volume. It is very likely that we are the annoying ones to other restaurant patrons sitting around us, and not our child.

On this particular evening, he was behaving pretty well considering the hard, brutalist highchairs which are usually provided by a majority of stylish restaurants. What’s the deal with that anyway? My wife and I were paying close attention to his mood, giving him food, and dropping water into his mouth from a straw, which happens to be his favorite thing in the world right now. Even the staff couldn’t get enough of the little guy and were always dropping by to make funny faces in his direction. We were having a grand time, enjoying each other’s company and all of the delicious items we could get our hands on. We do our best in trying to have our child feel like he is participating in the experience, and not just ignoring his cries while we quickly stuff our faces with delicious Spanish cuisine.

Despite his simpatico behavior (for most of the dinner) we were greeted with some unpleasantness and stares from the table next to us, who preceded to give each other high-fives as we were leaving.

This got me a little upset and thinking for a moment about whether or not we should even attempt going out if we are to be met with such disapproval. In my head, I started to weigh out the benefits and drawbacks and ultimately decided that all of the nasty looks or condemnation in the world weren’t going to prevent me from taking my small family out for a nice meal on the town. I want quality food to be a part of my son’s life from the get-go, and not just burgers, pizza, or any other place that where a noisy child can blend in with the natural environment.

Many parents from around the world would probably opt out of many dining experiences because they don’t want to create a scene by introducing the infant wild card on to the fine dining atmosphere. This is understandable, and I get it.

Are we selfish for wanting to introduce quality food to our kid early on? Probably! I guess that makes us the problem for some people, but that’s not going to stop us from going out and enjoying ourselves, and this shouldn’t stop any of you out there wanting a nice meal with your young kids as well. So you better beware, diners. We are here and ready to ruin your meal, and we are totally OK with it. At least we aren’t sitting next to you on a transpacific flight.

Photo: Kipp Whittaker

If you are particularly into food enough so that you may regard yourself as a foodie, then it is important to stay informed about what this magnificent city of Beijing has to offer. What we will focus on here is the family-friendly side of the spectrum, with a little dose of adventurous spice to slightly nudge you from your culinary comfort zones. Whether it’s the latest and greatest or something a bit off the beaten path, we’ll try to give virtual access to these places so that you can figure what best suits the tastes of your foodie family.

We understand that brunching in the hutongs isn’t always a pleasurable experience with all your little monkeys in tow. Considering there’s usually an obvious lack of western toilets, occasionally dirty facilities, and even navigating the maze of alleyways to find your destination can be a cumbersome task for some. This isn’t always the case though, and there are plenty of great eateries in these old neighborhoods just a stone’s throw away from convenient subway stations that are guaranteed to delight. One of our favorites is, of course, The Hatchery.

For the uninitiated, The Hatchery is a platform dedicated to supporting and growing China’s next generation of food entrepreneurs and concepts. Throughout their time in Beijing, they’ve tackled everything from burgers to Caribbean food, with a couple of different brunch offerings in the mix and have continuously been a crowd-pleaser throughout their tenure.

Last weekend, they kicked off their new brunch featuring Chef Simone Thompson’s take on classic weekend dishes. We were pleasantly surprised by the range of decadent mid-morning offerings, that would please the entire fam and didn’t hesitate a moment when they invited us over to check it out. Just feast your eyes on these pics for the moment and begin salivating before we continue to describe exactly what you are seeing.

We ordered the Buttermilk Breakfast, featuring a fried chicken thigh, maple syrup, scrambled eggs, mushrooms, 12-hour baked beans, and spinach. This plate pleased with its protein power and hearty but photogenic plating. Of course, the star of the meal was the buttermilk fried chicken, of which we no doubt wished there was more of than just a thigh, but we can’t blame them for not completely satisfying our overly gluttonous (and very much American) tendencies. Other than that, the scramble, sautéed mushrooms with spinach, and baked beans mixed nicely with each other and the occasional contact they made with the flow of maple syrup.

Next up was their take on French toast. As ubiquitous as it is necessary, this effort went far beyond what we typically see on a brunch menu. As we sat waiting for it to arrive the staff came over to express that it was currently being plated. We were slightly perplexed at why this bit of info was divulged, but when it arrived in all of its sweet grandeur, it became clear as day. Consisting of brioche pastry, chocolate butter, bacon, banana, candied pecans, and maple syrup, it was enjoyable destroying this delightfully conceptualized, abstract expressionistic display on the plate with our fork and knife.

The final thing that we would like to let you know as a figurative cherry on top is that in addition to having delicious offerings for mom and dad, the little ones can eat for free off the kid’s menu during brunch hours (11am-5pm). This gives the adults a bit more financial leeway to explore the satisfying brunch plates The Hatchery currently has on offer.

The Hatchery
8am-10.30pm, Sun-Thu; 8am-late Fri-Sat, 88 Dongsi Jiutiao, Dongcheng District (8950 8065) 东城区东四九条88号

Photos: Courtesy of The Hatchery, Kipp Whittaker