Kitchen of cool

All dishes served at the China Kitchen (in the Grand Mercure Xidan Beijing) differ from the norm. Braised mini abalone cut into three mouth-sized pieces are on the summit of a mound of fresh basil-topped ice. Pork ribs stewed in Chinese herbs smell and taste as good as the best Bak Kut Teh, but are served in an earthernware bowl. Poached asparagus is tastefully served in three small glasses with a choice of plain soup, soy sauce, and spicy sauce.

The flavor of deep-fried intestines is retained but the oil content cut by adding wasabi, while adding dried scallop sauce to sauteed sliced bailin mushrooms makes it an even tastier dish.

Dishes are presented according to Western aesthetics, but the ingredients are Chinese. Both looks and taste are just right.