Lao Beijing | Chinatown | Asian, Chinese | Restaurant
Another regional Chinese restaurant from Tony Hu (Lao Sze Chuan).

Our Review

The third of Tony Hu’s regional Chinese restaurants, Lao Beijing was quick to take its place alongside sibling Lao Shanghai and flagship Lao Sze Chuan. Artworks depicting classic Beijing dishes set the stage for plump steamed lamb dumplings and crisp scallion pancakes with either deliciously rich, smoky, hoisin-scented pork or egg with chive, simple yet satisfying. Cucumber salad is accented by the familiar flavors of peanut, cilantro, and scallions with a spike of chile pepper; far less common is cucumber with chunks of cartilaginous pig ear, a true textural treat. Chef’s Special Crispy Eggplant is not to be missed, volcanically hot eggplant encased in crackling crisp coating with just a hint of sweetness. Lamb with cumin, served either on the bone or skewered, is smoky and rich. Beijing duck served in three courses—first shredded duck with chive and sprouts, then duck soup with tofu and greens, then (and best of all) crisp, fatty, succulent duck skin wrapped in pancakes with hoisin sauce and scallion—deserves its namesake status. Breakfast is served from 9 AM to noon every day and skews toward traditional Chinese, with congee, soy milk and the various “bits and pieces” the Chinese love so dearly.

Gary Wiviott

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Price: $$
Payment Type: MasterCard, Visa



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