Restaurant: Beijing Resteraunt
Location: 250 W Valley Blvd. Ste B2. San Gabriel, CA 91776. (626) 570-8598
Date: April 20 & Sept 7, 2014 & May 30, 2015
Cuisine: Beijing Style Chinese
Rating: Really tasty
Ah, the riches of the SGV (San Gabriel Valley), so many delicious Chinese regional cuisines to chose from. Tonight’s entry is Beijing Restaurant, in the very same minimall as Shanghai #1.
From my cellar: 1994 Ulrich Langguth Piesporter Goldtröpfchen Riesling Auslese. 92 points. Tons of petrol, still sweet, but not too sweet. A great wine with this food.
Shredded potato. Cold. The “mild” version of this dish. Like vinegar potato sticks.
Fried sweet garlic fish. I used to get this dish as a kid at a restaurant called Schezuan in DC. I don’t think it’s actually a Schezuan dish, but it Beijing’s version was delicious. Like fish and chips in goopy sweet sauce. Doesn’t sound so great, but it is.
2005 Dönnhoff Niederhäuser Hermannshöhle Riesling Auslese Goldkapsel. 92 points. This was beautiful and in a great spot. An expressive nose that struck a fine balance between expressive floral notes, vibrant fruit, and chalk. On the palate the wine exploded in the mid-palate with a melange of stone & tropical fruits with a long mineral driven finish. Outstanding, my favorite Riesling of the night.
1990 Zind-Humbrecht Tokay Pinot Gris Vieilles Vignes. 90 points. Medium yellow in color this seems to be an off bottle. Very earthy on the nose, maybe too much so. Very dry. Not a terrible wine but not what this wine should be.
Eggs and pork. This has to be a homestyle dish. Scrambled eggs, pork, in a sweet and sour sauce. In fact, it tasted like great hot and soul soup. Really, really fabulous. Not fancy, just fabulous.
Eggs and tomato. Again, the vegetarian variant.
2012 Weingut Josef Leitz Rüdesheimer Berg Roseneck Riesling Spätlese. IWC 94. Seductive aromas of mango, banana, sweet herbs and honey. Rich, spicy tropical fruit flavors show a vague hint of botrytis and creamy depth. Certainly a touch on the sweet side, but nicely balanced and intriguingly long, this is one of the best spatleses of the vintage.
Meat pies. A different shaped take on the same basic incredients, in this case pork and leeks, like in a potsticker. This has a higher meat to dough ratio and the thick skin holds in the yummy juices, so is one of the best.
2012 A.J. Adam Hofberg Riesling Kabinett. IWC 89. Fresh bouquet of pear, apple blossom and lemon zest. Delicately sweet on the palate, with a nice interplay of apricot and luscious citricity. Lip-smacking elegance on an appealing finish. A textbook kabinett.
Schezuan chicken. A drier peanut free kung pao. Might sometimes be called twice cooked. This had a LOT of taste, and both red Schezuan peppers (heaven facing?) and Schezuan peppercorns — for that tongue numbing effect.
Kung Pao Chicken. A more straight up version with softer meat chunks and the peanuts.
2006 Clarendon Hills Grenache Old Vines Romas. IWC 94. Vivid ruby. Exotic Asian spices and smoky minerals accent fresh raspberry and boysenberry on the nose; shows more perfumed anise, patchouli and vanilla notes with aeration. Sweet black raspberry and cherry-vanilla flavors are sharpened by tangy minerals but betray no rough edges. This really stains the palate, leaving deep dark berry liqueur and candied floral notes behind, eventually. This is irresistible now.
Roast Mutton. Delicious fatty cuts of BBQ lamb (mutton being older sheep) with a spicy powder. Quite rich and flavorful.
Crispy beef. The pure form of this classic beef and celery dish.
Crispy potatoes. Like chinese potato sticks! Nice and very crispy.
Vermicelli. This was a nice savory dish with bits of pork and a silken texture to the noodles.
Overall, I was very impressed with Beijing Restaurant. My first two feasts here ran $27 and $24 each with tax and a huge tip. The third was $38, but we ordered 12 dishes for 4 people! It wasn’t fancy, but nearly every dish was incredibly tasty. Really good fun. The cuisine has a western feel, lots of Schezuan elements and dishes. I love that stuff. It’s also breadier, or doughier than many other areas of China.