Transit
三里屯路11号三里屯Village北区N4-36号
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- Editor's Picks
This contemporary Sichuanese restaurant bridges the gap between homestyle and elegance, boasting a decor that is posh but not pretentious. The preparation and presentation of dishes are innovative and low on oil while retaining their classic spice and flavors. Even fusion dishes are executed succesfully, and service, environment and attention to quality make Transit worth a little extra coin.
Updated Classics
Bridging the gap between homestyle and elegance, Transit’s Sichuan cuisine is innovative while still retaining its classic spice. This Village North establishment is an incarnation of a popular Gongti restaurant that closed back in 2006. It succeeds in producing contemporary Chinese food with flavors and presentation that stand out from the abundance of Sichuan restaurants offered in Beijing.
The dark interior is posh but not pretentious, classy yet not boring, with an elegant dining hall and a beautiful marble bar. The service is efficient and friendly, and the management sets high standards for ingredients, execution and service to ensure quality dining experiences.
The shuikouji (¥78) comes boneless, with perfectly thin slices of chicken in a light red Sichuan oil paste. Though there is no substitution of spice and flavor, this dish, like others at Transit, is made with about half the regular amount of oil used in Sichuan cuisine. It’s both healthy and a blessing for those who weren’t born with a cast-iron stomach. The chili stir-fried eel (¥138) was our favorite dish. The eel is filleted to perfection and the crisp outer skin is salty, mixed with red peppers, slices of cucumber and ginger, and topped with sesame seeds. All these ingredients join together to create a yummy combination of fresh flavors, savory and slightly sweet with a kick of piquant spice. While we’re usually skeptical of fusion dishes, the fried chicken in special vinaigrette grapefruit and avocado (¥95) is executed with precision and unites tastes and textures from East and West. The chicken is cut into thin slices like in yuxiangrousi, and the grapefruit and avocado make for a nice blend of sweet citrus and creamy texture.
Sarah Ting-Ting Hou
