Dining Out This Weekend? F&B Expert Reveals His Top Spots for Quality Cuisine

A self-described foodie, Rory Slater has been exploring Beijing’s dining scene since summer 2012. The executive assistant manager of F&B at Ritz-Carlton Financial Street, tells us about his favorite spots in the city and where to satisfy his sweet tooth with jasmine flower éclairs.

Do you ever miss British or American-style Chinese food?
Not really, my favorites are the authentic dishes now. However, it’s good to have friends visit and bring me supplies of chocolate Hobnobs.

Which Beijing restaurants have you visited that stand up to the quality you encountered in New York and London?
Beyond our three restaurants at the hotel, I’m fond of Maison Boulud, with their fresh warm Madeleines, TRB Temple Restaurant with their after-dinner drinks trolley, and then Capital M for lunch outside on their terrace. There is L’Atelier, too – a small patisserie at Central Park where Aura and her team create exceptional breads and cakes.

What do you think is missing in the Beijing food scene?
Great bar food. It should go with the new swath of good quality cocktail bars that have opened up recently. Why leave for dinner when you have cocktails? And mixed nuts and spring rolls are not the ticket.

What’s the weirdest thing you’ve had to eat for work?
While visiting a local restaurant with my colleagues, I was given some type of sea tube creature that dwells at the bottom of the ocean. I imagine the sensation was similar to chewing a garden hose back home. I’ve tried most foods we serve, and I’d be lying if I said I enjoyed feet, ears, tongues or any organ lining from birds and animals.

Is there anything you won’t eat?
That garden hose dish again. I am naturally curious about food so my motto is to try anything once.

Which irks you more, poor service or bad customers?
Poor service. But that comes from poor management, which is even worse.

What food item or dish from China would you take back to the UK?
Mango sago from our Qi. It’s an absolute delight every time. You’ve probably figured out I have a sweet tooth. L’Atelier makes jasmine flower éclairs that I would truly miss.

If you were to explain Beijing, through a single dish, to someone who had never been, what would you serve to them?
It would have to be a Peking duck with pancakes and all the trimmings.

Experience fine service – and excellent management, of course – at the Ritz-Carlton Financial Street’s three restaurants: Qi,Cepe and Greenfish.