Liu gauged the success of Kimling for eight long years before she decided to delve deeper into the culinary business. Her second venture Beijing upped its shutters on 77/1 Christopher Road in 1999.
“Despite the restaurant boom in other parts of the city, the demand for the Tangra brand of Chinese was always on the rise. We were not being able to accommodate the footfall pressure in Kimling and hence we decided to expand,” she remembers.
With bright crimson interiors and 300 covers, Beijing remains one of the most popular eateries in the hub.
“In Beijing, the stress is on specialities that usually don’t feature on the menu of other restaurants. These recipes are kept secrets in our kitchen,” she smiles.
Liu recommends delicacies such as Fried Meatballs, Peking Chicken (breast of chicken cooked in Hoisin Sauce), Thai Chicken (boneless pieces of Chicken cooked in Thai leaves and other spices) and Steam Fish.
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