Nuage located in Beijing’s historic Shichahai area north of the Forbidden City, which features a well established Vietnamese restaurant. Nuage means “Cloud” in French, such a romantic name, which served classic Vietnamese cuisine besides beautiful and clam lake view. The head chef of Nuage is original Vietnamese, who represents a delectable culinary masterpiece for the discerning diner, where taste mingles with the subtle complexities of a variety of Vietnamese signature ingredients, and is made complete by spectacular presentation. Most seasonings, sauces and herbs are imported from Vietnam that ensures Nuage inspired by high standard Vietnamese cuisine. Nuage has Modern décor interspersed with antique Chinese furniture as well as Vietnamese accents, that sits on in total interior area over 2,000 sq meters, apart from a spacious dining area on the 2nd floor with commanding view over the most romantic part of Beijing, it also has 2 private dining rooms and open patio terrace that suits for high class parties and events. The restaurant seating capacity is 400. Nuage will no doubt satisfy your desire for excellence in food and service. Its wonderful location with the superb view of Beijing will serve your fantasy of an unforgettable time in Beijing.

Second Bite Review (July, 2011)

In the Clouds

Open nearly 10 years, Nuage offers the classiest dining experience in Houhai, as well as some of the nicest views in the city. For rooftop dining, this place is pretty much unbeatable: diners overlook the Drum and Bell Towers on one side, and Houhai on the other, with Jingshan Park clearly visible in the distance. It’s a heavenly spot for a romantic dinner, interrupted only slightly by the cacophony rising from the bars below as nighttime sets in.

The food, which used to seem very expensive for Beijing (around ¥200/person), is now comparable to many other restaurants in the city. The prices are a tad higher than Susu’s, but you will have to pay a 15 percent service charge if you sit outside. The spring rolls are ¥42-90, or you can get an assorted platter for ¥52. The fried spring rolls definitely surpass the fresh ones, and the fried vegetarian roll is particularly good. Green papaya salad (¥40) is fresh and tasty, with strong cilantro flavor and the welcome addition of crispy prawn crackers. The noodles in the beef pho (¥45) are wonderfully textured, and the broth is extremely appealing, although we weren’t too keen on the meat.

A new addition to the menu, the honey ginger prawns (¥128) are large, and doused in a sauce that’s reminiscent of American Chinese food, although the recipe is traditionally Vietnamese. The fresh strips of ginger add a faint, warming spice to the sweet flavor. This and several other dishes make their debut on a revised menu this month, which also sees the addition of some imported European beers, an expanded wine selection and a menu of frozen cocktails. We tried the frozen strawberry daiquiri (¥45) and loved everything about it, from the gorgeous presentation to the fresh fruit flavor.

Sienna Parulis-Cook