TRB Forbidden City, a break from Chinese Cuisine in Beijing

Since there are no existing lists from The Michelin Guide nor from The World's 50 Best Restaurants about the best rated food finds and restaurants in Beijing, China, I decided to check out TripAdvisor, which has a list of the best restaurants in Beijing, for my recent trip.

One restaurant which stood out is the TRB, which has a spot at #7 (TRB Hutong) and #10 (TRB Forbidden City). Also, after hearing good reviews from my colleagues following their experience at Hulu (a new addition to the growing brands of the TRB Group in China), I decided to try out TRB Forbidden City.

A few meters off the Donghuamen (东华门) or the East gate of the Forbidden City, you will find TRB Forbidden City, which is the second restaurant branch of TRB Hospitality Group, "offering contemporary and creative European cuisine in the majestic shadow of the adjacent Forbidden City."

"One can expect a thoroughly regal culinary affair here, from the exquisitely prepared gastronomy to one of the largest wine selections in the city, coupled with our gracious and warm hospitality, the dining experience here is unmistakably befitting to the neighboring palace."

From start to finish, I can only say good things about the restaurant, and attest to their core value of their dedication to providing outstanding hospitality to each and every guest.

I went around a little past 2 in the afternoon, and was offered the Brunch Menu (which is offered until 3pm). They were very responsive to my needs. Their Brunch Menu for that day only offers the 5-course meal, but they allowed me to just take a 3-course meal as I was not very hungry.

They started me off with a complimentary glass of bubbles, and 3 kinds of fresh homemade breads (which I swear was very good as it is, or accompanied with their homemade jams).

My appetizer was the Salmon / Caviar / Grapefruit (三文鱼 / 鱼子酱 / 葡萄柚), followed by my main course, Wagyu Beef (80g) / Asparagus / Pesto / Truffle (和牛(80 克 / 160 克)/ 芦笋 / 青酱 / 松露), and for my dessert the Hazelnut / Mascarpone / Blood Orange (榛子 / 马斯卡彭 / 血橙).

My total damage was RMB228 or Php1,824 (with a RMB 30 service charge). This was definitely a culinary experience I was looking for and worth my time and money. I would definitely want to try their other dishes and restaurants when I get the time to visit again.

TRB Forbidden City

Opening Hours:
Lunch: 11:30-14:30 (Mon-Fri)/ Brunch: 11:30-15:00 (Sat-Sun)
Dinner: 17:30-22:00 (Mon-Sun)
Address: No.95 Donghuamen, Dongcheng District, Beijing China 北京市东城区东华门大街95号 Tel: +8610 6401 6676
Email: forbidden@trb-cn.com

Jetsetting Foodistas | Beijing: When in Beijing, Eat As The Beijingers Do

Hannah's Beijing Adventure
Jetsetting Foodistas: When in Beijing, Eat As the Beijingers Do
Part 3 of 3



Living in Manila, a place that until recently did not have many dining options, I grew up basically going to the same places all the time. Because of this, I only knew one Chinese restaurant growing up, and apart from home, I had only one view of what Chinese cuisine was supposed to taste like, because I had nothing else to compare it to.

It is not surprising to find out that Chinese food in Manila has somewhat morphed into a cuisine that pleases the tastebuds of most Filipinos. This gives us somewhat interesting variations of traditional Hokkien dishes, as many of the Chinese in the Philippines migrated there from the south of China. Because of this, I can never get sick of having too much Chinese food while in China. With this I'd like to mention some of my favorite Chinese restaurants.

The first establishment I would like to mention, some may argue that it is of Taiwanese descent, but I noted that the original founders were in fact from Shanxi province in China, which coincidentally is the home of the world's best black vinegar. The place I'm talking about is Din Tai Fung which is probably the world's most famous dumpling house, serving their famous Xiao Long Bao (Soup Dumplings) in 9 countries and 41 branches. If you're wondering how good a dumpling could possibly get, look no further. I have to admit, at the beginning I was slightly hesitant, and wondered whether this was just any ordinary dumpling shop that managed to make itself modern. I have to admit I was wrong, ordering the Steamed Crab Meat and Pork Dumplings, Steamed Mini Pork Dumplings with Soup, and Fried Rice I have to admit that I will never be able to fully enjoy Xiao Long Bao in any other restaurant.

I must note that the Xiao Long Bao came with 18 individual folds on top, which not only hints at the high skill level of the chef, but also at the standards that this place sets for their dumplings. Biting through the dumpling skin releases a generous amount of broth that may seem impossible for such a tiny little dumpling. For those who are confused at how the soup gets into the dumpling in the first place, the soup is made by boiling cartilage rich portions of either pigs or chickens. So when the broth cools down, it forms something resembling a big mound of gelatin, which in turn is mixed with the meat, and when heated, becomes the soup that characterizes this dumpling.

Unable to get a photo of the crab meat dumplings, when the Steamed Mini Pork Dumplings came along, I asked my friend if she would mind taking a picture (by this time my camera had already been stolen) and she was afraid that the management wouldn't allow it. Before she could even on the camera, the manager swooped down on us, and we were afraid he was going to give us the cordial version of "NO PICTURES ALLOWED". To our surprise he artfully arranged the dumpling basket and gave us tips on how to photograph it. Our meal was capped off by the Fried Rice, which acted as a filler. Again, how good could fried rice get right? You'd be surprised. I have to admit, this place demands a high premium for their dumplings, but for the sake of being able to say you've tried the best Xiao Long Bao in the world once or twice, it's well worth the visit.

Peking Duck is probably one of the first things that come to mind when one things of Chinese cuisine. After all, who doesn't remember passing by a Chinese restaurant without seeing one or two ducks hanging beside the window? My hosts while I was in Beijing brought me to supposedly the best Peking Duck restaurant in Beijing. Being around for more than 130 years, Quan Ju De prides itself in their perfected roasting technique that results in not only a skin that is crispy and lean, but also duck meat that is soft and flavorful.

In the Philippines, Peking Duck is served two ways, only the skin being eaten traditionally and the meat itself prepared another way. In Quan Ju De, the entire duck, or whatever they can possibly get from it, is eaten traditionally, which is wrapping it in a flour pancake with hoisin sauce. On a separate plate is the head and a very juicy portion of neck skin, about the size of your thumb, which is supposedly the best part of the duck. This piece goes to me. Not expecting much I decide to eat it without the wrapper, and chomp happily. It is flavorful, fatty, and best eaten by itself.
In the restaurant, the entire duck is used, from the gizzard to the tongue, no part of this animal is wasted here. This can make for some unusual but admittedly tasty concoctions, but those who are easily offended, you can never go wrong with the Roast Duck. Whether at QuanJuDe or not, trying Peking Duck unadulterated, in the city it was born in should be very high on your list of things to do when you visit this city.



Overlooking the Hou Hai is South Silk Road, a branch of the famous South Silk Road in Soho New Town, described the New York Times as "the Beijing Art World equivalent of the Ivy in Los Angeles". Known to be completely jampacked during nights, we decided to go for lunch, when the Hou Hai area was relatively quiet and the only other diners there with as was a local Chinese couple. The steel and green theme was very modern, We were given an appetizer of Pink Radish Salad and Pork Spare Ribs, which were served cold and were just alright. Our server took quite long to come with our water, and only after a few more calls did they finally bring us our glasses. The Barbecue Perch with Vanilla comes in five large skewers, slightly spicy and held together with pandan leaves. The sauce is a bit strange (a sour tomato concoction) so I opt not to have it, but the perch is well cooked and you get a tiny taste of Vanilla somewhere there, only sadly it is not much. The Yunnan Style Spicy Fish is very good, and reminds me very much of the Lamb barbecue (Chuar) that is sometimes sold on the streets. This is easily the best dish of the bunch. Lastly are the Apple Cookies, which are sweet apple pancakes flavored with cinnamon. This was a nice ending to a very good meal, which is maybe the next best thing besides going right to Yunnan province, where this cuisine was invented.
Apple Cookies, which are sweet apple pancakes flavored with cinnamon.

I'd like to just say that while these were my personal favorites, there is still practically an entire city of food choices that I haven't had the time to try. Among some that i did not have the time to mention is eating Jian Bing to the background of the Mutianyu Great Wall, having some of the best spinach cake in a food court at Ya Show (crazy bargaining place), and finding that Salad Flavored Pretz is only 24 pesos there. It is of course, every foodie's dream to come across that one little secret spot of heaven completely by accident. While I must admit I haven't found that yet in Beijing, I hope that these three posts so far serves as a loose guide to what to eat when you don't want to take the chance on "that shady little restaurant". But food poisoning aside, there is no harm in trying! What I've learned from all of this is to just follow the locals, they know what's good.

Jetsetting Foodistas | Beijing: Restaurants to Visit

Hannah's Beijing Adventure
Jetsetting Foodistas: A Travelogue by Hannah
Part 2 of 3



Being a cosmopolitan city, Beijing has come to be home to many very good restaurants. Staying with a true blue food loving family, I came home to Manila a few pounds heavier because the following places:

The Kro’s Nest, a stone’s throw away from Beijing University, gives off the usual campus vibe. Opening a large bar door, you get the feeling you’ve just stepped into a bar, with accompanying heavy metal music. Inside we are greeted by a prim and proper looking foreign couple as well as a group of English speaking Chinese locals from the nearby schools. Sitting down the music changes to Scott Joplin and by the time we order it’s playing pop. We order a Smoked Salmon Pizza (Made with mouth-watering Smoked Salmon, Parsley, Basil and Onions. Great Choice! Php 300) and Cheese Sticks ( Our Pizza dough topped with Oregano, Fresh Garlic and Mozzarella served with a bowl of our Pizza Sauce sticks of mozzarella. While). The pizza is not your new age thin crust with crazy new toppings, if anything it’s probably reminiscent of the pizza of your childhood. The salmon wasn’t overpowered by the tomato sauce, and overall the pizza was very pleasant. The Cheese sticks were very good, definitely healthier than the usual breaded waiting for our server to return with our change, we spy a couple sharing the biggest pizza I have ever seen, really something for people up to the challenge.


One afternoon, right before we went to go watch a Chinese Acrobatics show ( a must see if you are in China in general), we had Itallian food delivered to us. This is the meal I fondly call the “14A, 35, 23 Large Fettuccine” which is basically what my friend J told the woman at the end of the line when she called up Annie’s. For foreigners who would rather not spend 30 minutes explaining what exactly they would like in very broken Mandarin, the numbers were a good idea. Looking at the online menu, I see we ordered the Melanzane Grigliate con Ricotta (Grilled eggplant with ricotta cheese, walnut and balsamico dressing, Php 150), Pizza Margherita (Pizza with tomato sauce and mozzarella cheese Php 240) and a Large Fettuccine Alfredo (Php 150). While the pizza was just alright (I am not a fan of thin crusts), the other two dishes were superb. The eggplant was soft but not soggy, with the ricotta peeking out of two large slices of the eggplant. The Alfredo was simple, and I am glad that they didn’t skimp on the servings as the pasta was more than enough for two. Their noodles were firm to the bite, and the sauce was neither too rich nor too bland. For the price, Annie’s outstrips many of the pizza chains here in Manila by having large servings, with the added bonus of having a large range of pasta, salads, and appetizers that are actually pretty good.

I have to apologize for the next place I will mention. While shopping at Zara, in a very confusing chain of events, I had my camera stolen from me. Therefore I was unable to retrieve some of my pictures, but this place cannot be missed. It is highest on my list of restaurants to visit the next time i return.

J had been talking about going to Hatsune ever since I arrived at Beijing and finally towards the end of my trip we were able to go. We arrived at the restaurant early and from the front you'd wonder if there was anyone inside, but climbing up a flight of stairs and walking through a sliding door brings you to the restaurant, which had modern Asian minimalist interiors of black stone and steel. We ordered their sushi rolls, which when they arrived looked almost too good to eat. We ordered the Ninja Roll (Shrimp Tempura, crab, maguro, onions, and spicy sauce. Will knock your senses out! Php 360), Sake-2-me Roll(Our deluxe Salmon Skin Roll with onions, fresh salmon, and unagi sauce Php 360), Moto-roll-ah (Motolicious using deep fried spicy tuna, snow crab, maguro, and avocado Php 450), and Pimp My Roll (The ultimate roll with soft shell crab, avocado, topped with scorched salmon and albacore, 119 sauce and unagi sauce Php 510). My favorite was the Moto-roll-ah, which is understandably one of their best sellers. Next on my list was the Ninja Roll, which was the spiciest of the bunch. I didn't enjoy the onion too much, but their shrimp tempura was done very well and stayed crunchy even half an hour into the meal. I loved the scorched salmon and albacore on top of the Pimp my Roll, because it had a very strange but great texture. The soft shell crab was done very well, and the absence of the spicy sauce made the taste of the crab stand out. The Sake-2-me Roll was quite crunchy, and I appreciated the pains the chef must have took in individually frying the salmon skin so that it remained very crunchy. Admittedly, the food isn't cheap, but I haven't been anywhere else that comes close to Hatsune, the experience is well worth it.

Coincidentally, these restaurants are honored in the 2008 Reader Restaurant Awards held annually by That's Beijing, a local lifestyle magazine. Among those honored in the list are QuanJude, Dintaifung, and South Silk Road. Which are restaurants to look out for in the last part of this series.

The Kro’s Nest (1 FuYuanMen, Haidan)
Hatsune (A8 GuangHua DongLu, Heqiao Bldg C, Chaoyang District)

Jetsetting Foodistas | Beijing: Hiking in Chestnut Country

Hannah's Beijing Adventure

Jetsetting Foodistas: A Travelogue by Hannah
Part 1 of 3



For someone visiting Beijing for just a short while, there are hardly any opportunities to go outside the city to experience the countryside, apart from obvious places like the Summer Palace and Mu Tian Yu Great Wall. So when a friend I was staying with asked me if I would like to go hiking, I more than enthusiastically said yes.

Beijing Hikers was created out of a common passion for the outdoors. Run by a woman named Hui Jie, the sister of one of the original founders of Beijing Hikers, they offer hikes twice a week and in total have almost 50 different hiking trails under their belt. This continues to attract locals, expats, and in my case the occasional tourist. A few times a year, Hui Jie organizes an overnight hike, which is what we signed up for.

Our hike for that afternoon was called the Spring Valley Loop, which starts in the village of San Cha, and stretches over 12 kilometers of Beijing countryside. During one part of the hike, one will be able to come across the Qin Dynasy Great Wall, which was built using mud and stones over 2000 years ago. Another part of the hike brings you to a mountaintop where you will be able to stand at the intersection of three districts Changping, Yangqing, and Huairou.

After our 3.5 hour hike, we were welcomed at a local guest house, where a charming little courtyard leads to several private rooms. We were invited to help plant an old woman's newly acquired chestnut seedlings, the main source of income of the town. We were then hurried back to experience real Chinese homestyle cooking.

While the food was definitely authentic, it was beyond what constitutes as usual fare in the countryside. We began with several cold dishes, Tofu with Soy Sauce and Spring Onions, Wood Ear Mushroom Salad, and Jellied Pork.

The tofu was just freshly made, and very refreshing. The story that came from the kitchen is every day a man from town would come to San Cha on his bicycle, carrying a case of freshly made tofu. When the village people hear that he has come by the bell on his bicycle, they come out holding items for barter, in this case our hosts exchange their unroasted chestnuts for fresh tofu. The same goes for various items such as meat and other vegetables.The mushroom salad surprised me, not only because there we were sitting in 10 degree weather eating cold food, but because of the cook's use of wasabi which I didn't think even existed in these parts. The coriander and cucumber give the dish flavor and crunch. The savory gelatin was quite good (think cold gelatinous bulalo soup), and it would be good to note that jellied pork does not use gelatin or agar, but gets that way from the collagen that is extracted from slow cooking collagen rich parts of the pig (such as bones, ligaments, and tendons). I definitely didn't want to try this at first, but then decided that I would have to take one for the MF team this time, I wasn't disappointed!

Among some of the other dishes we had was the Chinese Homestyle Pork Stew with Potatoes, Sauteed Pork with Potato and Celery, Spring Onion Cake.

While we were out planting the chestnut trees, the little old lady we planted the trees for took the time to stand by a large and handsome looking tree and proudly proclaimed that the chestnuts we were to eat later came "from this tree".

So when the small unassuming dish had the chance to grace our table, the story and the images that preceded it made the meal all the more special. The Chestnut with Pork, was quite sweet even with the use of soy sauce, but i enjoyed eating the chestnuts very much, they were sweet and firm to the bite.


Next what came were the Battered Pepper Tree leaves. Straight out of a wok full of oil, these were very crunchy and had the faint taste of pepper. This was one of the more popular dishes of the night.

The pièce de résistance of the meal definitely had to be the Leek and Cabbage Dumplings, of which most was eagerly devoured. Dipped in black vinegar, the dumplings, with their piping hot egg and vegetable filling, were simple and homey. When most dumplings we have come to know are filled with all sorts of things, this dumpling is a reminder of simpler times.

If you were to ask me how I felt after this meal, I wouldn't be able to tell you. Or even how much I ate, since the order given to the kitchen was not to allow the plates to be emptied. So, when everyone was sitting around exclaiming how full they were, we glanced in amazement at the still full plates of food, making us think twice of whether we actually consumed anything. By the time we had finished eating, it was getting unbearably cold so our hosts exchanged some very fast Mandarin with the kitchen and they brought out what looked like some kind of broth.

Just as we were about to say we couldn't possibly eat anything else, our host explained to us that this was Hot Coke with Ginger, which is the chinese equivalent of hot cocoa. This is made by boiling coke with ginger and lemon, which removes the carbonation and creates somewhat of an all purpose cure. It tastes exactly as the name suggests, like flat coke with ginger and lemon, but it hits the spot and is a good finish to our more than complete meal.

After dinner what followed was a friendly game of Beijing Monopoly, which in the end started sounding like Battleship played among disgruntled army generals. And after a midnight snack of Nissin Seafood Cup Noodles, we went to sleep to prepare of the day ahead.

While we did not join the group for the hike on the following day, we did join everyone for a hearty breakfast. Complete with Whole Wheat Baguettes, Fried Peanuts, Sauteed Bamboo Shoots, Boiled Organic Eggs (you can tell they're good when they don't all look the same), White Bean Salad, and Millet Porridge.

We went back to the city a few pounds heavier than we arrived, albeit very happy with the outcome of the weekend. I guess my only regret is that I have yet to find something like this in the Philippines. But in a way, it will make me look forward to the next time I will have the chance to join in on another memorable hike.

To follow on this Jetsetting Foodistas series: The sushi that will "knock you out", a cozy little pizza nest, and the best italian takeout.

Reviewed by Hannah.
Photography by Hannah, Jisoo, and Mr. Lee.
Special Thanks to Hui Jie of Beijing Hikers.