Best Food In China

Location

Upscale Sichuan-fusion in attractive surroundings with dishes that are equally so.

Replacing La Bonita on Xin Tian Di’s Northeast corner is South Beauty’s latest addition, South Beauty Private Kitchen, not to be confused with Steam, its sister at Xin Tian Di’s Huang Pi Road entrance, is another addition to the chain’s high-class Sichuan-laced dining establishment.

With two floors of large glass windows gowned in a ‘dress’ made up of long silk-like white strands, looking onto Tai Cang Road and a patio at its rear which spills into Xin Tian Di’s major artery, two floors for open dining, the third primarily private rooms, the attractive ‘private kitchen’ has a variety of comfortable options.

On the third floor, separated by windows and the same strapping strands in our own private room, where outlines of other parties could be seen, but only slightly heard, we looked over the drink options. The usual high end teas and a variety of juices are available, and for those with ‘thirstier’ expectations, whites, reds, baijiu, huangjiu, and beers are also listed.

Our first appetizer, the Indian Lettuce Mixed with Peanut Butter and Sesame Sauce, arrived in a whicker basket, the sauce in a bowl at its end. The simple green rolled and tied with a slice of cucumber was brought to life with the sweet, thick sauce, turning a vegetable into a sweet treat.

The next appetizer was one part art, one part story and one part appetizer – the ‘Four Treasures of the Scholar’s Studio (18rmb). For those not in the know, probably most of you, formerly including me, the four treasures are a scholar’s brush, ink, paper and their ink stone. Each tool was an edible cookie, some sweet, some sticky, some bland, but all good fun and how often do your learn something when eating?

The next dish was a joy to ‘crack’ into quite literally. Handed a stainless steel mallet, I was instructed by the waitress to give the napkin covered dish a good whack on the head. Considering it wasn’t moving, I felt I wasn’t about to do undo damage to our psyches and swung down. With a whip of the napkin, I found a fractured clay pot, more resembling a stone than a pot. A Beggar’s Chicken (198rmb) wrapped in lotus leaf was its surprise. Kidney beans, lily root (bai he), peanuts, and potatoes its stuffing, the baked chicken, while dry, had ample meat, both dark and white and its seasonings making for a somewhat sweet taste.

Another dish with showmanship was the Fried Slice Beef Tenderloin Stones in Hot Oil (88rmb). An instant hotpot, spices, thinly shredded meat and vegetables were poured into boiling water and cooked instantly. With just enough warmth to remind you that you were in the presence of Sichuan, without the usual Chuan-Cai-Chop that can leave most diners running for the rice, it was a well-priced and tasty order.

One of the appeals of South Beauty is that many of the dishes have stories that go along with the tastes. For example, there’s the classic Sichuan Mapo Dofu or Pock-marked Granny Tofu and the story of a woman who was forced to live away from all others due to an unsightly face. A dish with a tale it’s topping is like hotpot with chili, neither is required, but adding them often makes the average become memorable.

South Beauty is known for its Sichuan blend, but respecting the local tongue and looking to satisfy an array of appetites, its spice levels hover near mild to slightly intense, so do not fear. Expect standard favorites, Gong Pao Chicken anyone and the high-end fare reaching the depths of the sea with abalone and sea cucumber to the high cliffs and their varying bird’s nest soups.

Whether on a date that needs an impression to be made, wanting a glitzier evening of dining with an intimate group of friends and guests or clients are in town, South Beauty Private Kitchen’s elegant atmosphere and creative dishes are a great Xin Tian Di option.

-- by Kevin Smith

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