Xiaoyun Lu-霄云路

The Malaysian Chinese dining tradition of kopitiam is given a contemporary spin at Kakikopi, overseen by Jasmine Kho of Mulu fame. The emphasis here is on affordable pan-Southeast Asian cuisine and the menu is brimming with the classics, from Filipino beef adobo with garlic vinegar rice and beef rendang to Malaysian Sarawak laksa and nasi lemak, and Singaporean bakcho mee pok to the ubiquitous Hainan chicken rice.

Jiuyao Yipiao is like a true hidden gem in the back of Xiaoyun Food Street (next to Dotcom Bakery)。 Studied and lived in Japan, the owner/beijinger Yang Songtao is expertizing on doing various seashells, and quality seafood. There are over 30 varieties of seashell if you are lucky, and the shelf life is from 4-30 days. You can get grilled oysters for RMB 75 (five pieces), scallop cooked with miso (RMB 128), oyster hot pot (RMB 180), and there is a special menu with the seasonal dishes.

A noodle shop focussed solely on vegetarian takes on the Chinese staple, Vege’ology on Xiaoyun Lu serves several types of noodles (RMB 38-46) including pho, dry noodles, and noodle soups, as well as salads. All of the noodles used in the restaurant are made using whole wheat infused with wolfberry, wormwood, and herbs.

Dotcom Bakery on Xiaoyun Lu serves freshly baked bread such as baguettes, rye and whole wheat loaves as well as croissants (RMB 20), several types of puff pastry, and a handful of cakes (around RMB 30). It's also endowed with a decent al fresco area out front.

A fine dining Japanese restaurant offering kaiseki (set menu) on Xiaoyun Lu.

The first Strasbourg opened in Yokohama in 1997, and expanded to 11 another locations in Japan. The brand is notable for popularizing baumkuchen, a type of German cake. Strasbourg on Xiaoyun Lu is the first branch of this bakery to open in China and makes a dent with its 250sqm floorspace, open kitchen, and al fresco seating.

The store is stacked with cookies and a dozen different cakes (RMB 30-55), as well as salads and brunch options (RMB 52-58), and coffee and juices (RMB 30-50).

Stepping in the brewpub, four tanks with a total of 300liter system welcome you, the bar sits a bit further in the back on the right, with a big blackboard presenting all the beers they have on tap, with six of their own – The True Friends Wheat, Silent of Lava Peat (6 percent ABV), The Spring Breeze Far Away Wheat, Black Hand Porter, Yun IPA, and No Problem Brown Ale; some domestic ones, such as Extra Pale Ale, Red Lager from Boxing Cat, cucumber saison, pumpkin chai porter, Berliner Drop IPA from Taps; and some imports, Belching Beaver Peanut Butter Milk Stout, cider and pilsner from Moa

Celadon, or青瓷川粤火锅 (qīngcí chuān yuè huǒguō), is a new restaurant serving authentic Sichuan and Guangdong style hotpot. They serve high-quality ingredients and has an excellent indoor exhaust system.

Here’s how it works, you stop by at the fancy machine at the door, put the order on that machine, pay with Wechat Wallet or Alipay (similar to McDonald’s), the grab the receipt and walk in to get a table, then your food will be prepared in the kitchen and delivered on the conveyor belt, you pick it up by yourself and eat, when you finish it, put it back to the conveyor belt and leave. 

Luckily for Beijingers, the American lobster, orginating from the northeastern United States and Canada, is now relatively easy to find, and a fine place to get yourself one is the Lobster Kitchen on Xiaoyun Lu.