A restaurant with a name derived from the paradise of Chinese folklore, where the Jade Emperor threw imperial banquets, we found exquisite Cantonese cuisine and an inviting dim sum menu at Yao Chi. Boasting one of the first few open Chinese kitchens in Beijing, diners can watch the chefs behind a glass wall in the restaurant’s imperial-chic interiors with booth seats and private rooms. We started with cold dishes, crispy-fried vegetable Julienne in bean curd skin rolls (RMB48) – a tasty blend of mushroom stuffings in bean curd skin with different textures. The black fungus marinated in sesame oil (RMB48) done perfectly and had a splendid crunch to it. The chef’s special of Yao Chi crispy-fried chicken (RMB98) arrived in style, with the crispest skin that crackled with first bite. What stole the our hearts (and stomach) was the crispy-fried prawns with wasabi mayonnaise and mango salsa (RMB188) that was fresh, light yet robust. Dim sum lovers could go for the all-you-can-eat dim sum brunch or order a la carte. We recommend the freshly baked barbecued pork puff pastries (RMB28), a fantastic blend of sweet and savory and the smooth, delicate baked egg custard in puff pastries (RMB22). Albeit a little pricey, Yao Chi is definitely worth your while. Fortunately for me, I ate it on a work tab.
