2011 Reader Restaurant Awards: The Experts' Picks, Part 1

We’ve already unveiled the results of our Reader Restaurant Awards, voted for by you. But that wasn’t the end of the story – in addition to the reader vote, we also asked a panel of 13 Beijing foodies and critics to pick the restaurants they rate most highly. We introduced the members of our expert panel here; now, in the first of a two-part series, we reveal the restaurants that get the expert stamp of approval.

First up: Chinese restaurants. See if you agree with the panel and let us know your thoughts.

Restaurant of the Year (Chinese)
Da Dong
“A one-stop shop for gastronomy. Da Dong combines tradition with modernity, bridging the cuisines of the East and West. Every dish is a unique presentation of technique and craftsmanship. Da Dong has fused the essence of food, place, and art on the plate to provide unforgettable gastronomic journeys to discreet and demanding diners. Da Dong is among the very few who strive for culinary excellence by thinking outside the box.”
Ricky Xu

Best New Restaurant (Chinese)
Fook Lam Moon
“With elegant Chinese-style design, Fook Lam Moon combines the classic and contemporary well. Fresh and refined ingredients, and the chef’s skilled culinary art, make the food here delicious.”
Zhang Ning

Beijing Duck
Da Dong
“The skin of Da Dong’s Beijing duck is less oily and more crispy than usual – an evolution based on the traditional approach to preparing Beijing duck.”
Zhang Ning

Cantonese (Affordable)
La Paleta
“La Paleta lures me back with its Cantonese barbecue dishes – like crisp cubes of roast pork – creative stir-fries, sweet soups and fresh mango cubes wrapped in cream.”
Shelley Jiang

Cantonese (High-End)
Lei Garden
“This branch of the famous Hong Kong restaurant chain delivers all the Cantonese classics of the original in a smart setting, with much better service than Beijing diners are used to getting in a Chinese restaurant. The dim sum is probably the best in the city.”
Jen Leung

Dim Sum
Lei Garden
“Lei Garden has brought tried-and-tested Hong Kong dim sum and other Cantonese dishes to China’s far north. As a Canto by ethnic heritage, I always look forward to weekend dim sum here.”
Jen Lin-Liu

Dumplings
Din Tai Fung
“It’s a good brand, clean and well-managed. The dumplings are refined and taste good.”
Zhang Ning

Hot Pot
Haidilao
“The service is exceptional, especially when compared to other Chinese restaurants within the same price range. The quality of food and variety of ingredients and condiments all make the visit worthwhile.”
Ye Jun

Kung Pao Chicken
Chuan Ban
“Chuan Ban continues to produce affordable, classic Sichuan dishes prepared by teams of visiting chefs from the province. Whilst the restaurant features many more dishes than gongbao jiding, Chuan Ban is generally consistent, producing an intense but not heavy version of a much-copied, but sometimes average dish. Gongbao jiding at Chuan Ban does not disappoint.”
Edward Ragg

Noodles
Noodle Bar, 1949
“They have a quiet outdoor seating area. I recommend the signature noodles, for the thick, clean broth and flavorful beef tendon and tripe.”
Gao Kang

Shanghai
Shanghai Restaurant, Hotel Kunlun
“The decor is outstanding, the service and dishes full of Shanghai flavor. My top recommendation is the longjing xiaren (stir-fried shrimps and longjing tea). When crab is in season, their crab dishes are also very good.”
Gao Kang

Sichuan
Chuan Ban
“Typical Sichuan-style food. The fuqi feipian (beef cold cuts夫妻肺片) and mao xue wang (tripe and pig’s blood stew 毛血旺) are my favorites. You don’t go to Chuan Ban for the decor or environment – it’s all about the food.”
Zhang Ning

Taiwanese
Shin Yeh
“Three-cup mushroom and chicken, fried taro, and soft sticky rice in peanut powder – these guys excel on a whole range of Taiwanese eats.”
Jim Boyce

Yunnan
Middle 8th
“The menu is expansive, wonderfully varied, and it’s all delicious. There are enough options to satisfy any foodie, from total vegetarians to carnivores. It's also a far cry from the over-oily Chinese food we're all used to. It's hard to not have at least ten favorite dishes, and you'll definitely come back – trying all the menu options will take at least a couple of trips.”
Xixi Cheng