Sheng Yong Xing (Sanlitun) 晟永兴（三里屯）

Started my culinary adventure with lunch at Xin Rong Ji and wrapped it up with dinner at Sheng Yong Xing. Looking back, a thought crossed my mind: “What if I had begun my day with breakfast at Da Hua?” Such an addition could have effortlessly elevated my day to a perfect 17 out of 10 for my belly.

Walking over from The Opposite House (worst hotel stay in the last five years, no doubt about it. Should be renamed – Opposhit House), it was a comfortable 10 to 15-minute stroll from Taikoo Li Sanlitun. Stepping into the restaurant, their accolades were proudly displayed at the entrance door. As I pushed open, the ground floor’s interior didn’t particularly stand out, rather unamusing. A quick Chow’s Tip: Opting for a table on the second floor is well worth it.

Climbing up the stairs, those cute little moon lights adding a touch of whimsy, very adorable. The interior design on the 2nd floor was splendidly oriental chic. From the tasteful lighting that’s perfect for food photos (though it did get a bit warm under the spotlight) to the special light on the Peking duck trolley, every detail was carefully thought out. On the 2nd floor, you can catch a glimpse of the impressive oven where they roast the ducks. While waiting for our food, we took a little sneak peek, and the chefs were kind enough to show us their skillful and experienced duck-roasting techniques.

Now, onto the food that stole the show: The fried mushrooms were explosively flavorful and packed a punch. The Peking Duck? Oh boy, it was like an otherworldly experience, easily the most outstanding duck I’ve encountered in the past five years (why five? Because I remember only the last five, pre 2018 was a blur). An interesting side note: My friend and I have shared numerous Peking Duck experiences over the years, and my most common complaint was often about the thickness of the pancakes. Not this time! Wow, they were perfectly thin, incredibly moist, and piping hot – perfect 10 / 10! The duck itself was a culinary masterpiece, with its skin boasting the perfect golden hue and the meat being a harmonious blend of sumptuousness and juiciness. One word – SUCCulent! Since I was a child I have always been folding my Peking Duck like a pillow. Interestingly, my friend said it’s supposed to be rolled (a local Beijinger taught him!)

The second serving, seasoned with salt and Sichuan-Pepper, was equally mind-blowing. I seriously should’ve gotten my own duck, no sharing required. And the cherry on top? Wine pairing suggested by my friend – a genius move. The red wine elevated the game-y flavour of the duck to new heights. Just when I thought I was already blown away, dessert arrived, and it was a non-negotiable affair. A must-try was the avocado ice-cream paired with bird’s nest was pure divinity and the strawberry sorbet with yoghurt, each perfectly complemented by the Chinese sweet wine recommended by the sommelier.

Other delights that graced our table: The cabbage salad was refreshing and nice. The deboned duck feet salad was a unique twist, equally refreshing. The shrimp with black truffle and asparagus? Exactly as you’d expect it – no surprises but no complaints either. The drunken foie gras followed suit, delicious as anticipated.

And Just Like That… my culinary journey at Sheng Yong Xing came to a splendid close, leaving me immersed in an adoring environment, embraced by heartfelt service, treated to a symphony of flavours, textures, and aromas that lingered in the memory long after the meal had concluded. As I stepped out of the restaurant, a deep sense of gratitude washed over me for my friend’s recommendation that led me to such an extraordinary dining experience. From the glistening golden skin of the Peking Duck to the delicate harmony of the avocado ice-cream, every moment was an exploration of culinary perfection that defied expectations and transcended taste.

Address: China, 5, Chaoyang, Xindong Rd, 甲5号CN 北京市 邮政编码: 100027