Made in China
Small as it is, this sleek northern Chinese restaurant, set in a narrow space off the Grand Hyatt’s main lobby, packs a big punch—in fact, some locals claim it’s the best restaurant in the city. Reservations for the two evening sittings here have to be made at least two weeks in advance; the angular dining room, which looks onto a glass-walled kitchen, has just 118 seats. Once you’ve scored your table, though, and the innovative, perfectly prepared dishes start to arrive, you’ll understand what the fuss is about. The Sichuan-style chicken, fried string beans with minced pork, Xinjiang-style crispy pancakes, and cumin-spiced lamb are all top-notch; star billing, though, goes to the Peking duck—which, after roasting in a wood-fired oven, arrives with plates of plum sauce, slivers of spring onion, cucumber, and whisper-thin pancakes. The wine list is extensive and includes a big-ticket Chateau Lafite Rothschild Pauillac (1982), priced at the auspicious RMB 88,000 (eight is a lucky number in Chinese culture); converted to U.S. dollars, that’s roughly $13,000.
Tip: Book your table here as soon as you book your airfare to Beijing—it’s that popular.
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From Travel + Leisure, Oct 2005
“Made in China is in the Grand Hyatt, so you certainly don't feel as if you're discovering someplace obscure; you could be in L.A. or New York. Nonetheless, the wisdom in Beijing is that it's the city's top restaurant, and everything we had there was delicious....” MORE>>
From the May 2008 Food & Wine Go List
Although it’s only six years old, Made in China in the Grand Hyatt hotel is already a Beijing classic, and has become a spectacular showcase for robust Northern Chinese cuisine, served with a world-spanning wine list. Quite dramatically, the dining room is in the open kitchen—instead of the other way around. Master chefs roast meat, knead dough and wok-fry fresh ingredients while guests sample dishes that represent the North’s emphasis on meaty, often vinegary preparations, served with bread and noodles instead of rice.
We loved: Thin slices of Peking duck skin dipped in plum sauce, sugar and spicy minced garlic.
Last updated May 2008 lastArticle = 10/2005 and lastAward =
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