PROFILED BY DEGROOTS MEDIAWhile most Chinese restaurants in Australia serve an Australianised version of the real deal, Beijing House is a Brisbane restaurant providing only the finest in Beijing-style cooking. A cool retreat away from the hustle and bustle of Queen Street Mall, Beijing House is situated up an unsuspecting staircase, atop which lies a beautiful and serene restaurant. The bar is well-decked out with beer on tap, and a wide array of spirits and wines. There are two private booths set away from the main part of the restaurant and separated by ornate Chinese wooden lattice. Seafood is a speciality, and as such live seafood is kept in tanks ready for customers to peruse.
The absolute must-try Beijing House dish though is the crispy skinned Beijing duck. A two-course meal, the duck is prepared at the table by experienced waitstaff who skin the duck and shred it for you while you watch. The skin is then served in pancake wraps or san-choy bow, and the moist and deliciously roasted meat is taken away and shredded to be served with noodles for a second course. This traditional Beijing style differs from the Cantonese style of serving the whole duck. A Chinese delicacy, abalone, is an expensive choice from the menu, but for the price is a great choice for the adventurous eater. This restaurant is a rare Chinese gem in Brisbane, catering for an audience of more discerning Asian food appreciators.
Ilana Tulloch, November 2008