Bei
Basement of The Opposite House. Building 1, 11 Sanlitun road,
Sanlitun
三里屯路11号
6410-5230
www.beirestaurant.com
info@beirestaurant.com
Open 5:30–10:30pm
Price Y300-Y399 per couple
Accepts International Credit Cards
- City Weekend
says -
Reinventing traditional cuisine from Japan, Northern China and Korea, this restaurant introduces a unique dining experience. Revolutionary Northern Asian dishes tickle the taste buds, with stand-out sushi that you eat with your fingers as the soft rice is so delicately wrapped. Don't leave without trying the five-spice foie gras.
- Contributor
Description -
North Asian cuisine
Contributed by lynnlz
3 years, 7 months ago
Reviews Been there? Add a review!
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cityweekend
Most Recent Reviews
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Tried Chef Max's smoked wagyu beef last night (ordered a la carte along with the spring seasonal set menu). The wagyu rules. It comes topped with a bit of meigancai, a vegetable common in the south of China. The smokiness sets it apart from the other wagyu cuts I've had around town. Other highlights include the saltwater tofu (amazing) and the king scallops (huge). The only disappointment was dessert which was too fusiony for my taste (though the chocolate fortune cookie was a nice touch). Throw down a couple of cupcakes from Colibri and this place gets 5 stars easy. It was also packed on a Wednesday night. It's nice buzzy atmosphere.
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Bei continues to impress me more with each visit. The tofu, miso soups and sashimi are brilliant. Last week, I brought my family there, and we also tasted the Wagyu beef. After the meal, everyone said it was their favorite dish during their trip to Beijing.
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Really enjoyed this place.
Having attended the sushi course here, I decided to check out the restaurant "for real" and was not disappointed.
Their super fresh fish, skillfully sliced and beautifully arranged was a winner. Sashimi anchovies and crab rolls with cucumber were two of the highlights.
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The baby amberjack on the set menu is done perfectly and served with a crispy poached egg-- a dish that will leave you having dreams about the sea.
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After a lukewarm first impression, I ate at Bei again last night and was quite impressed. Chef Max uses innovative techniques that surprise and delight - fried poached eggs and watermelon that looks like roasted red peppers are a delight to see and taste. Radish marinated short ribs were perfect and served with incredibly tasty nameko mushrooms that disappeared off my plate all too quickly. Sure to win over even the most die-hard foodie.
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Agree with emma08, totally style over substance. Food was so so - but if compared to the price, then definitely way below value.
The king crab with XO sauce was tasty but PUNY!! It was like 3 short crabsticks with a drizzle of shredded crab - the whole dish was smaller than my palm! For RMB188, it's a con.
The portions were downright ridiculous really. The veg was overcook - it was just a simple kai lan. The seaweed in the sushi rolls was damp and chewy.
Overall, the food was disappointing. Was expecting gourmet Chinese. Gourmet plates and deco we got alright...but not the food. Green T House knocks Bei out anytime.
Don't waste your time and money there.
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I don't know...for me, this was a classic example of style over substance.
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How the heck do they do it? The chef is not from North Asia. The hotel managers have no previous hotel experience. Everything is set for a fall. Yet the set menu tonight - foie gras, followed by sashimi , followed by wagyu , followed by the ice cream sampler - all of it is peerless. Bei - you just make it too good. Wo ai ni
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Not a fan of minimalistic restaurants where I feel like a live model on a MUJI windowsill, I tend to look down on venues that try to hard to be chic.
However, at Bei the decor is just right: sleek without being cold, and even if it weren't; the house tofu, perfect sushi and delicious cocktails would take my mind away from such mundane worries and all it would focus on would be these three words: "want. more. sushi".
This is THE place to impress clients and friends from out of town.
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Had an amazing dinner here on a Friday late night. Ordered the 6 course set (700RMB? called 'The poor man beggar...' followed by some other strange descriptive words) and was amazed one after the other. The decor and atmosphere were gorgeous, great place to take a date, especially lingering around in The Opposite House.
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Service, food, menu, sake, drinks ... everything at BEI is 5 stars. One of my favorite dishes is also one of the simplest: the house tofu, which includes incredibly fresh tofu and a number of dipping sauces. The Alaskan king crab is also incredible.
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The food here is fantastic, i thought the portion size was a little small, but i soon filled myself up! Oh my god try the Eel, and the Misosoup which you crush yourself! The sushi is fresh and yummy. The service is good, they know everything on the menu inside out and know hoe to pair your foods with drinks very well! - Especially the Shiso Leaf Manuka Martini!!
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Two thumbs up for some amazingly fresh sushi. It's very rare to find such fresh sushi, but Bei managed to do it. The ambiance is the typical minimal modern, but with attention to detail 5 star service.
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It’s rare for a cocktail to shock a nightlife editor, but the shiso leaf manuka martini at BEI, left us stunned. The leaf’s mint and fennel flavors made for one of the most refreshing cocktails we’ve tasted in the city. Used in Japanese sashimi and Chinese medicine, the shiso leaf stimulates the immune system as well as the taste buds. So, just how does the nummy herb work in a cocktail? “We use Japanese shoju and a syrup that we make from honey, black pepper corn, cloves, lemon, orange and lime peels,” reveals BEI’s Diana Dang. “It’s shaken and double strained with shizo leaves and served with a shizo leaf garnish.” The innovative concoction is served at all Opposite House venues, including BEI, Mesh and Punk. ¥70.
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Great modern restaurant, the sushi is just so fresh and yummy, to top that is the fresh grated wasabi. Great intimate ambiance, great food, great service. It's just superb :)
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Designed by the famous Lyndon Neri & Rossana Hu team. This is a very VERY Cool dining place. The lightings make me feel like i am in dreamland or even twilight zone. Wide range of fine Japaneses sake to choose from. Fantastic service! Will go again.
[HTML_REMOVED]Second Bite Review, March, 2012[HTML_REMOVED]
[HTML_REMOVED] After four years under the direction of Max Levy, Bei has a new chef. But don’t worry—Xavier Mauerhofer is keeping all the Bei favorites, while infusing the North Asian menu with more Chinese flavors and French cooking techniques.
[HTML_REMOVED] Mauerhofer’s signature dishes show off a mastery of textures and stimulating exploration of flavors. The Opposite House’s decision to hire Western chefs to head their Asian restaurant is an interesting one, but it is successful in that the chefs are less tied to the traditional roster of Asian dishes and can instead think outside the box.
[HTML_REMOVED] The Dungeness crab salad is fresh and rich, set off by spicy bits of red pepper and sitting in a base of refreshing cucumber and shiso jelly with mustard foam and tiny slices of Fuji apple. The five-spice foie gras is a chef’s specialty. It’s beautifully presented, a long tube of foie gras mousse accessorized with little squares of dried nori, the plate sprinkled with pine nuts, wolfberries and dried apricot. Eat it all spread on pieces of bamboo charcoal bread for a truly stimulating combination of flavors.
[HTML_REMOVED] Main courses take the menu in a more European direction and are satisfying but less exciting. We liked the inclusion of enoki mushrooms with the slow-cooked cod, and the complex blend of ingredients gives the dish’s broth an interesting, caramel-like flavor. The wagyu short-rib is made with a Korean marinade, explains the chef, but to us the dish tasted like typical, heavy, high-end French fare.
[HTML_REMOVED] The milk chocolate mousse is infused with black tea flavors and has a texture like crème brulee without the crunchy top. We liked it, but we’re more impressed with the house-made ice creams, especially the basil flavor.
[HTML_REMOVED] All dishes are available as part of the six-course ¥498 (plus surcharge) tasting menu.
[HTML_REMOVED] [HTML_REMOVED]Sienna Parulis-Cook, March, 2012[HTML_REMOVED]