When it comes to dining out with the little ones, we love a place that has a wide variety of choices to choose from both for grown-ups and kids alike. Throw in some kid-friendly entertainment and a team that goes above and beyond for their guests, and we’ve got a family dining goldmine!

For most of us when we make dining plans at East Hotel it’s usually for their famous Feast (Food by East) brunch every Saturday and Sunday, but right outside of Feast is the pet-friendly open space all-day-dining area that caters to children of all ages with their Little Chefs Cooking Classes and cartoons all day long.

Restaurant Manager Maria Ma and her team make it their mission to provide excellent service and to know their regular guests on a personal level, making grabbing a meal at Domain like dining out at a friend’s.

Super mom Benita Sumita and her 7-year-old son Yohan Daniel celebrated the loss of his two front teeth at Domain with a table full of Yohan’s favorites (ranked in order from 1 – 5). From pizzas and burgers to freshly made cakes, one of our favorite things about Domain is that they’ve got something for everybody, regardless of what you’re in the mood for.

The Sliders

Domain has a huge Australian wagyu beef burger (RMB 148) that’s super popular with those looking for a quick work lunch, but they’ve also shrunk their famous recipe for their smaller guests. The wagyu sliders (RMB 98) are built like mini-beefy skyscrapers, with a thick juicy wagyu beef patty topped with fresh tomatoes, crisp lettuce, caramelized onions, and cheddar cheese. Served with a side of thick-cut fries, and you’ve got yourself a hearty lunch combo. Although mini, these sliders are tall, and if your hands are still growing, you’ve got a lot of squishing to do before you can fit them in your mouth.

The Pasta-bilities

One of our all-time favorite comfort foods is pasta. A belly full of pasta makes for one happy kid. Domain’s pasta (RMB 80) is another example of how the restaurant will make what you like, just the way you like it. Have your choice of classic tomato, carbonara, fresh pesto, or our all-time favorite, bolognese prepared with your favorite type of pasta. Keep a stack of napkins on hand, because these saucy noodles tend to get messy.

The ZA!

Kids love pizza. That’s just a fact! Domain’s thin crust pizzas (RMB 78) are available all day long. Their toppings tend to cater towards a more mature palette with toppings that range from classic Napoletana to the more exotic Sichuan spicy sausage and dry aged beef. But when it comes to making pizza that the kids will love, Ma’s team is fast to make substitutions and changes to suit their smaller patrons.

The Fish ’n’ Chips

Their fish ’n’ chips (RMB 98) taste nothing like the frozen stuff (thank goodness) and also isn’t what you’d expect when you think of the classic pub food. Thick slices of sole fish are coated with a layer of crispy batter fried to golden perfection and served with a side of fries. These strips of fried sole fish are crispy on the outside and juicy on the inside, making them a popular choice amongst kids and adults alike.

The Sugar Rush

When it comes to desserts the Domain cake counter is every kid’s dream. With six freshly-made cakes to choose from each day they’re never in short supply of something sweet. While we’ve always been partial to their thick, creamy cheesecakes, Yohan couldn’t resist the temptation of the mango crêpe cake (RMB 40): moist layers of crêpes layered with sweet slices of ripe mangoes. Perfect during the warm Beijing months, or whenever you’re in the mood for something light and sweet.

Domain

Daily, 7am – 8pm

2F East Hotel 22 Jiuxianqiao Lu, Chaoyang District 朝阳区酒仙桥路22号东隅酒店2楼（8414 9830）

This article appeared in the beijingkids October 2019 Family Foodies issue

It’s noticeable how many of the products featured in Shunyi Family Foodie have been “comfort food”; that authentic taste of home so hard to recreate in foreign lands. And no food is more comforting than versatile and satisfying pasta.

Of course it’s easy to get pasta in Chinese supermarkets, and even jars of sauce. But the pasta is dried, and the sauces mass produced, packed with sugar and preservatives.

So it’s no surprise to find that someone has filled that niche, producing pasta and sauces like mamma used to make. It may come as more of a surprise that that person is not Italian but Spanish. We asked Jorge Cordero to tell us more.

“My passion for making pasta started long ago,” he said, “when I was living on a small island in Spain, called Fuerteventura. At that time there was a large number of people coming from Italy, Uruguay and Argentina, where there is a great tradition in making fresh pasta. I was lucky enough to have the opportunity to work for several years in a restaurant-pasta factory, run by an Uruguayan family with Italian roots, the Cabbanos, where I learned all the basic skills to make fresh homemade pasta and pizza.”

In 2011 he and his wife set off to explore the world.

“After a year of adventures, we ended up coming to Beijing, where my wife found a job as a teacher. After working different jobs, I decided that I wanted to start my small business of making fresh homemade pasta, La Factoria. I started selling pasta twice a week to the teachers of Beijing City International School (BCIS), and many people have encouraged me to expand it, to reach out to more people. So far the support has been amazing and I am very appreciative of the overwhelmingly positive feedback I have received, in only a short time.”

Spag bol and macaroni cheese are staples for my family, with the occasional venture into seafood linguine at weekends. So my kids were enthusiastic about the arrival of Jorge’s ravioli and sauces. They come in little boxes, like cream cakes – this is to protect the delicate fresh pasta, but does make them feel more exciting, like you’re unwrapping a present.

With three pastas and four sauces, we held back the bolognese, to try with some spaghetti. Seven pieces of ravioli was a little awkward for a family of four, but we worked out a rotation system so everyone got to sample each combination.

Noah (12) looking forward to his pasta

First up was spinach and mozzarella. I have attempted pasta making myself, in the UK where I had a kitchen full of gadgets, and the process involved a lot of cursing, followed by fairly stodgy, clumpy results. I therefore have the greatest admiration for Jorge’s fine, light ravioli. I quickly realized they’re best cooked the right way up; they float in the boiling water, and the thicker base pasta cooks through without overcooking the filling.

Spinach and mozzarella ravioli with tomato sauce

“They’re like dumplings, but tastier,” Noah observed. “And Italian.”

My wife noted that they were packed with filling, and no water squirted out as it does with cheaper pasta. The rich tomato sauce was noticeably fresher than the shop-bought equivalent.

Next came something a bit different, ricotta and walnut ravioli, which we paired with red pesto. This was an instant hit, nutty and delicious.

Ricotta and walnut mozarella with red pesto

The final combination was ham and mozzarella with funghi sauce.

Ham and mozarella ravioli with funghi sauce

“Carnivores would love this,” Noah said, and it was certainly a meaty treat.

Because they’re fresh, Cordero recommends cooking his products the next day at latest, or freezing them immediately. However we risked holding onto the bolognese until the following evening, when I boiled up some dried spaghetti to have with it. Cordero’s sauce was sweet, with finely ground beef, and surprisingly delicate compared the sort of big pot I cook up for a weekday supper.

Cordero’s attention to detail extends to delivering his products personally, as his business gradually grows.

“My passion for cooking motivates me to always experiment with new flavors and recipes to create new types of pasta,” he said. “I am hoping that more people will enjoy my food as I expand little by little.”

Photos: Karen Killeen

If you ever had the chance to go out to dinner with a group of Italians you will know this is not easy. In Holland we agree to have pizza, we all stand up and walk to the door, and go to the restaurant. Easy as pizza pie. It doesn’t work like that in southern Italy, where my husband comes from.

I remember the first time we agreed to eat pizza with the family. I basically stood up and put on my coat and wanted to leave. Turns out this is not how it happens. The restaurant needs to be debated, eat in or take away needs to be discussed, and many other things I did not understand. Fast forward to two hours later, we were still not in the restaurant and I was hangry. How do you get a group of Italians to come to a restaurant quickly? After five years of marriage to a Italian man I still have no answer.

The only real solution was moving to Beijing, where there is a very limited choice of Italian restaurants so the discussion is not as complicated. For this weekend’s “No Cook Sunday” I decided to take my small half-Italian child to the new Bottega restaurant, which is very conveniently located a short ride from my home. It was their opening party and we did not want to miss it. We bumped into our Italian family friends, and had a big family lunch at Bottega.

We loved the open space of the restaurant and the terrace at the front; there’s enough space for kids to run around. The restaurant has a changing area and highchairs for kids. They also provide place mats kids can draw on, and pencils. This is always a huge hit with my four year old as she is obsessed with drawing (on anything).

I totally listened to Luigi, the head of the Italian family I was having lunch with, as they know best about food. I was not let down; we ordered pizzas galore and even a deep fried calzone pizza. Save this dish for your cheat day, it’s the best thing since sliced bread. Our kids had pasta and desserts with gelato. They played outside with a cardboard box and we drank some daytime spritz. I think its incredible that I have to move to China to feel a bit more relaxed: a bit less Dutch and maybe a bit more Italian.  Bottega made that happen for me, and I won’t hesitate to recommend this restaurant to all the families living in Beijing.

For more information on opening times and locations click here.

Photos: Bottega and Pauline

Come Friday, there are times when those leftovers from Thursday just won’t cut it. Maybe the kids are sound asleep and you want to relax with a nice meal and a glass of wine, or you have friends coming ‘round and you don’t have the time or energy to cook for them. Though Shunyi may not have as many delivery options as downtown, it doesn’t mean you have to settle for McDonald’s or KFC. Find a list after the jump.

You can also order through KK Rabbit, a delivery service that works on behalf of several restaurants in Shunyi, providing the latest menus on their website. Operates can provide service in English and Chinese from 10am to10.30pm every day. Call the rabbit at 400 720 1717 and specify that you’re in Shunyi so they don’t confuse you with that city lot!

And now, the roundup:

Indian

The Taj Pavilion Some of the restaurant’s curries pack a wonderful punch, but it also offers a number of mild, creamier dishes. For sides, there are samosas, bhajis, and pakoras. The Taj Pavilion has a wide choice of vegetable and rice dishes, as well as tandoori grilled meat and fish and a selection of Indian breads.

Indian Kitchen Indian Kitchen has a wide selection of curries, sides, vegetable dishes, and grilled tandoori and tikka meats, vegetables and fish. Their bread selection is impressive and their aubergine dishes are very well done. Plenty of rice dishes and other Indian accompaniments are offered.

Italian

Annie’s Annie’s has a large selection of pizza and pasta dishes, risottos, salmon, beef and lamb mains and plenty of salads. This expat favorite can also deliver wine, beer, soft drinks and desserts.

Pie Squared Choose from American-style square and round pizzas in deep, traditional, or thin crust. A variety of tastes and toppings are available, including veggie, meatball, BBQ chicken and Hawaiian. Pie Squared also has a number of meat and vegetarian pasta dishes, fresh salads, sandwiches and sides.

Michael’s Place This Italian restaurant has an extensive menu of appetizers, salads, pastas, risotto, pizzas, and meat dishes. There is also a children’s menu and a selection of desserts.

Japanese 

Haru Teppanyaki and Sushi Bar Order from Haru for wonderfully fresh sashimi, maki sushi, a huge selection of rolls, and plenty of nigiri. There are also soups, salads and appetizers.

Thai

Blue Elephant (find the full address here) An authentic Thai restaurant with a wide range of curries, salads, stir fry dishes and rice and noodles. Appetizers include spring rolls, prawn cakes and satay. There are also many desserts available.

Western

The Filling Station The menu includes hot and cold appetizers and a great variety of sides and sandwiches. For mains, there are burgers, dogs, pasta and rice dishes, ribs, rotisserie chicken, salads and steaks. You’ll find something for everyone here.

Rosewood Bar & Grill Grill options include steak and fish, a range of salads, pasta dishes, burgers, pizzas and fish and chips. They also have a selection of Asian dishes and a kids’ menu with spaghetti, hot dog and fish fingers. Don’t forget dessert!

beijingkids Shunyi Correspondent Sally Wilson moved to Beijing in 2010 from the UK with her husband and son. Her daughter was born here in 2011 and both her kids keep her happily busy. In her spare time, Sally loves to stroll through Beijing’s hutongs and parks. She is a (most of the time) keen runner and loves reading: books, magazines, news, and celeb websites – anything really. Sally is also a bit of a foodie and loves trying out new restaurants.

Photo by Sally Wilson