In 1954, the former Soviet Union built the Moscow Exhibition Center
complex, including the Moscow Restaurant in Beijing, to display the "economic ad
cultural achievements of the Soviet Union." After the exhibition, Moscow
Restaurant opened to the public. Because of its different architecture and
cuisine, Moscow Restaurant quickly earned a good reputation around Beijing.
Recently, more and more new Russian restaurants compete to attract Beijing
citizens' appetites for exotic food.
Is there an unwritten rule that all Russian restaurants must be difficult
The main hall of Kiev Restaurant is underground, making it look quite ordinary. Once you
enter it, though, you will see why it's special. There are shows at
around 6pm, and all the performers' photos are hanging on the wall, which will
make you remember 'the good old days'. Of course, the simple decorations also
help. I noticed that nearly all the customers were 50 years old and up. Yes, a
pretty good place to be nostalgic.
Red Soup, as its name suggests, makes the bowl red and dense. The color
is good, but not the taste-a little sour. Maybe you'll like it, but that's certainly
not my cup of tea. Cold Toast Fish has fresh meat and bread. Strange,
isn't it? And they are toasted together. When you put it in your mouth, hot and
cold burst into your mouth togethr, yummy!
Some students majoring in Russian often come here for a gathering, as it's
near the Beijing Foreign Studies University. However, some people go there to
Where: No 13 Puhuinanli, Yuyuantan Nan Lu, Haidian
Cost: 110 yuan per person
Located in Beijing's historical Russian district, The
Elephant offers Russian hospitality and culinary excellence. Opened by Ali and
Homeyra Darugar, the restaurant has an atmosphere of aristocratic dining-the
feeling you're enjoying a meal at your beloved grandmother's table. The dining
room is spacious with tables lining the walls. The lighting is low and walls are
decorated with large paintings of Russian scenes. On Friday and Saturday, you'll
be entertained by strolling musicians playing violin and strumming guitar.
The owners have put efforts into the culinary details, from the seemingly
endless variety of tangy cream sauces to the use of such herbs as tarragon and
dill. The Russians had brought in many French chefs, hence the French culinary
Many of the menu selections are actually prepared at your table, including
the Nicholcia Flamb? a buttery-soft filet mignon prepared tableside using a
small gas burner. The waiter sears the pepper-encrusted filet in a cast-iron
pan, then finishes it off with a sauce, which is ignited with a splash of
brandy. This entry is accompanied by broccoli and marinated beets and scalloped
There are 20 meat and poultry selections, including the well-known Beef
Stroganofff, made of sliced beef tenderloin and mushroom in a creamy sauce;
Kulebiaka Po-Baranina, made of puff pastry with lamb, vegetable, tarragon sauce
and Kotlety Po-Kievski; and Chicken Kiev, made of baked breast of chicken
stuffed with butter tarragon sauce.