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Global gastronomy dishes it out

By Ye Jun | China Daily | Updated: 2011-10-08 13:07

Global gastronomy dishes it out

China's tables keep turning toward the world, as a slew of foreign food restaurants are dishing out their finest fare in the country's capital and beyond.

A prime specimen of this expanding internationalization is French eatery Brasserie FLO's branch opening in Tianjin municipality's Italian concession.

The diner is warehoused in a historic Mediterranean structure under city-level protection, replete with a terrific terrace and marvelous marble columns.

While small in size, FLO Tianjin is broad in gastronomic scope.

The entrance hosts seafood tanks, past which a bar occupies one side of the building and the main dining area - with grand chandeliers and a marble floor - takes up the other.

Two private rooms and a wine cellar fill the underground level.

Parisian art clinches the traditional French ambiance.

Although visitors to its opening ceremony sampled only the buffet, the food still appeared - and tasted - innovative. The staff, which greeted diners in French, appeared to have been well trained.

Brasserie FLO's Tianjin expansion takes place as the Beijing branch announces it will relocate to Xiaoyun Lu before Christmas.

Management says it has taken inspiration from the Tianjin opening and will update its food and service at its new location near the French embassy's new site.

Royal Smushi House opened at the northern end of Sanlitun Beijie with finger foods and a fashion show.

Management says the ceremony reflects the company's concept of combining a Danish restaurant and cafe with a design house.

Danish bread, meals, tipple and afternoon tea are available alongside Georg Jensen and Monocle design stores.

Danish chef Frederik Jensen worked in Japan and says his cuisine combines his homeland's classic elements with international inspirations.

And his company claims to run Beijing's only Danish bakery to provide fresh takeaway breads and deserts. There are also freshly brewed coffee, sandwiches and cakes.

A Cantonese contribution to the cornucopia of new dining options is Cuisine Cuisine's Beijing branch at Beijing World Financial Center (WFC).

Cuisine Cuisine at The Mira in Hong Kong's Tsim Sha Tsui got two Michelin stars. The Beijing branch reflects the city's imperial past with its traditional courtyard setting.

The public dining area has just 11 tables, including four semi-secluded seating spots. More focus has been put on 17 luxurious private rooms.

That's not to mention the food. Executive chef Chow Ngai has more than 20 years of experience in Hong Kong and says he emphasizes the use of superb and fresh ingredients.

Signature dishes include roasted suckling pig with crispy skin, oil-drizzled chicken - also with crispy skin but tender meat beneath - and chrysanthemum-shaped giant prawn balls.

The eatery is also a promising place to find the best dim sum and such traditional beverages as chilled mango sago cream with pomelo.

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