Mango Panna Cotta
Kids can curl up in a booth at Golden Spoon Taiwanese Food (金汤匙) and sample a variety of savory Taiwanese dishes. There are quite a few locations around Beijing, including one at Gemdale Plaza in Wanda Plaza. For a dessert that isn’t sugar-packed, try the Mango Panna Cotta (RMB 18). It could use larger chunks of mango fruit, but overall it is a refreshing way to end a meal.
Red Velvet Cupcake
Home Plate Bar-B-Que is best known for its ribs, pulled pork sandwiches and juicy burgers, but who would’ve thought they have such tasty red velvet cupcakes too? The cake is moist, the cream cheese frosting is melt-in-your mouth delicious, and the price is right. Best of all? The proceeds from each cupcake (RMB 15), made especially by Bread of Life Bakery, benefits disabled orphans.
Black Swan Ice Cream
Black Swan Luxury Cake is best known for its artistic cakes, but they also serve sweet and creamy ice cream. At RMB 118, it is best regarded as pure indulgence, but it might just be the sweet treat you’re looking for to keep cool during the summer heat.
Teriyaki Hamburger Steak
Wandering around Nanluogu Xiang is a never ending adventure. There is always a quaint restaurant hidden from view; Suzuki Kitchen is one of them.This small and cozy restaurant prepares delicious Japanese food at decent prices. Dig in to the savory teriyaki hambuger steak (RMB 42). Be sure to make a reservation in advance.
Strawberry Salad
A combination of strawberries, cheese, and pine nuts, this Back Alley Bistro salad (RMB 48) blends sweet and savory tastes. Pair this with a set of delicious ribs and sweet potato fries, and prepare for the satisfying food coma that will ensue.
Tried-and-trued dishes by Kara Chin, Sijia Chen, Morgan Shang, Laura Ibba, and Ellis Friedman. Want to take a bite for yourself? See Directory for restaurant listings. Got suggestions? Send us a photo and a description at editor@beijing-kids.com.
photos by beijingkids
This article originally appeared on p27 of the beijingkids June 2013 issue.
Check out the PDF version online at Issuu.com
