Dining Editor's Picks for Restaurant Week

If you're a foodie in Beijing, especially one on a budget, then I'll assume you've been hiding under a rock if you haven't heard of Restaurant Week by now. Bookings for the 11-day-long extravanganza, which begins on September 4, have been open since August 26, so a few of the most popular restaurants are already booked up, but there are plenty of fabulous menus still available. It's hard to go wrong with any of the restaurants, but nevertheless here are a few of my picks.

Best for menu choices: Grange Grill

Grange Grill in the Westin Chaoyang has three choices for each of its three courses, making it one of the most varied and extensive menus.

Best to impress: Brasserie Flo

At RMB 258 for dinner, Brasserie Flo's menu offers superb value for fine dining and the classic French-styled setting is undeniably gorgeous. Take advantage of the weather and have your postprandial coffee on the terrace.

Best Chinese: Jing Yaa Tang

Restaurant Week is a great time to sample Jing Yaa Tang's signature duck without the signature price tag. This was one of my choices last year and the other dishes accompanying the duck were also great (note that you need a minimum of four people to book Jing Yaa Tang). 

Best hotel restaurant: Aria

The setting at Aria is traditional but the food is anything but. Young chef Phillip Taylor brings creativity and zest to all his dishes. Be sure to choose the Black Forest dessert (I was so impressed by it when I reviewed it for our August issue).

Best new: Eatalia 798

Eatalia's brand new location in 798 is one of the new restaurants joining the Restaurant Week line up this year. The RMB 168 dinner menu is a good excuse to get out there and try it before the crowds. 

Best vegetarian: Factory

Factory has some very tasty sounding vegetarian options on both their lunch and dinner menus, including a dish of creamy truffled polenta with soft-poached duck egg that has the vegetarians in our office very excited. 

More stories by this author here.

Email: robynnetindall@thebeijinger.com
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Photo: Sui