Having Alan Wong as an owner is not Karaiya's only claim to fame; the latest and final member of Wong's Beijing restaurant empire has bravely embraced the challenge of modifying classic Hunan dishes to suit the Western palate. Curious? We certainly were.
The décor is fashionable and avant-garde with skillful integration of colored glaze and peony design. The lighting and gleam of colored glaze is well mixed to create an elegant environment for dining.
Whenever anyone menntions Hong Lazi, "Spice addicts" will start to drool. After all, Hong Lazi is budget priced, and its dishes have a genuine fiery taste (In Beijing, Hunan restaurants that can satisfy the Crayings of these "spice gluttons" are few and far between).
Hong Lazi's signature dish is there river duck with angelica root - fra-
grant and mellow; spicy but not oily.
Xianglin Tianxia is known as Beijing's best restaurant for Hunan cuisine, and it is, indeed, very grandiose. The business here is unusu-ally brisk. If you want your own private room, you need to make a reservation ahead of time. Recommended is the "Stir-fried Moon Crescent" - the crescent here refers to pig cartilage, curyed to resemble a crescent, then cooked with garlic.
Hunan cuisine is made up of food originating near Hunan's Xiangjiang
river valley, and this particular style emphasizes spicy, mouth-numbing,
Located inside the Star Gym, it is more impressive than its sister outlet on Fumin Road. It eschews the fell of a traditional Hunan restaurant, in favour of a more Western atmosphere.
Dressed in a modern look mixed with an ancient Chinese style, this restaurant provides a cultural experience both in its environment and its traditional Hunan dishes. For those who enjoy spicy food as well as a challenge, this restaurant will surely knock your socks off. this restaurant does not forget its origins; nor does the food.