At the top of my list of go-to places for upscale Chinese dining, Transit 渡金湖 has made a name for itself over the years for its quality Sichuan fare in a contemporary space and luxurious decor. While the decor is polished and pretty (a far cry from your hole-in-the-wall Sichuan digs), the fiery Sichuan fare here is legit.
First started in 2002, the original location at Gongti is no more and while it is still in the same space at Taikoo Li North Village, Transit has undergone another renovation over the past half year. And if you thought the space was gorgeous before, the new design has taken Transit up another notch.
Taking inspiration from the old mansions along the ancient tea and salt routes of Southwestern China, there is a profound elegance in the combination of traditional Chinese patterns, marble table tops, sleek and dark fittings with shiny gold trims.
Entrance at the 3rd Floor of Taikoo Li North Village
Transit’s Welcome Reception Counter
Transit’s Jiu Bar Serves Creative Reinterpretations of Classic Cocktails
Elegant Lounge Space by Jiu Bar
Main Dining Area
While we waited for the rest of our party to arrive, we began our dining experience at the bar with one of the most aesthetically pleasing Gin & Tonics I’ve ever seen.
Transit’s bar is now under the direction of Parisian Germain Vieira and the bar is now known as Jiu Bar. Meaning both “alcohol” and also the number nine in Chinese, Jiu Bar showcases a very curated selection of only nine cocktails, nine red and nine white wines, etc. And with such a small bar menu, you know that this talented team really took their time to craft each of their clever concoctions. One of the most unique features of their cocktails is their incorporation of Chinese yellow wine. Yellow wine has the longest history and was once the most prominent type of alcohol in China during the Ming and Qing dynasties. Known as the “Golden Nectar”, yellow wine is fermented (rather than distilled) and a commonly used ingredient in traditional Chinese medicine.
Jiu Bar takes yellow wine and really shows a new dimension of classic cocktails with their reinvented Chengdu Mule, Meishan Old Fashioned and South China G&T. Made with plum-infused yellow wine and a dried, salted plum, this is not your average G&T. Not only is the presentation a show-stopper, the unique combination of ingredients makes this classic cocktail an original.
South China G&T with Plum-Infused Yellow Wine (RMB 80)
Osmanthus Rice Wine & Plum-Infused Yellow Wine
After a round of those gorgeous G&T’s, we were ready to dine. Walking into the stunning new dining space, it truly captures classical Chinese beauty. It’s rare to find this level of refinement and elegance in modern day China and I really applaud how well they have transformed this space.
Sitting down and reviewing their updated menu, I was relieved to see that they still kept many of their signature dishes like their “Ma La” Spicy Chicken, their “Sea Bass in Sea Salt, Hot Chili and Sichuan Pepper-Infused Oil”, and of course you can’t miss out on their Mapo Tofu or “Dan Dan” Noodles.
While the classics are all still there, what makes Transit stand above the rest is their menu’s diversity. It’s refreshing to find a range in the types of Sichuan cuisine that is presented. Not everything is one dimensional “Ma La” and drenched in Sichuan peppercorns. On the contrary, Transit makes a point to showcase a variety of dishes influenced from different cultural backgrounds within Sichuan, which is linked to Sichuan’s history and geographical location that led to the continuous movement of people. You’ll find a handful of dishes that represent Zigong which is defined by the fresh but fiery cuisine of the salt miners alongside Sichuan Hakka fare which features a sweeter, more delicate and often marinated tastes of Fujian.
“Ma La” Spicy Chicken (RMB 128)
Luodai Style Duck with Marinated Eggplant (RMB 108)
Zigong Style Fava Beans (RMB 58)
River Side Three Shreds Salad (RMB 88)
Marinated Lotus Root (Amuse Bouche Changes Daily)
Kung Pao Chicken (RMB 128)
Salt Miner’s Rice Field Eel Stew (RMB 188)
Mapo Tofu (RMB 88)
Cognac & Pu’er Tea Red Cooked Pork (RMB 208)
Wok Fried Ginhua Aged Ham Winter Bamboo and Green Peas (RMB 158)
Fresh Basil & Oxtail Toasted in Sichuan Chilies (RMB 238)
Stir Fried Manchurian Wild Rice Stems in XO Sauce (RMB 98)
Potted Shiitake and Deboned Pork Trotters (RMB 178)
Zigong Style Spicy Stir Fried Rabbit (RMB 155)
Geese and Apples Spicy Stew (RMB 198)
“Dan Dan” Noodles (RMB 35)
Not only did we have a taste of yellow wine in our Gin & Tonic, but we were also treated to a tasting of different aged yellow wines throughout our meal. Not exactly a pairing as we tasted about 4-5 different yellow wines alongside about 16 different dishes. This was a really interesting and unique opportunity to become better acquainted with a type of alcohol that I haven’t had much exposure to.
Overall, I’m delighted to re-discover Transit and I’m already looking forward to hosting dinners with my fellow foodies in this gorgeous new space and impressing my out-of-town guests.
While I can see why some might think that Transit is too polished and pretty and you’d prefer to take your out-of-town visitors to Zhang Mama for a “real China” nitty, gritty dining experience. But my favorite thing about living in Beijing is just how versatile and different it can be. The stark contrast of taking guests to BOTH Zhang Mama and Transit shows two totally different sides of Beijing, but each are equally worth experiencing (in my humble opinion)!
While the beautiful new design is worth gawking at, I’m also confident that Transit’s authentic recipes and diverse menu will keep this respected establishment a destination for spice lovers and foodies alike.
Transit Restaurant Contact Details:
- Address: N4-36, On the 3rd Floor of Taikoo Li North, Sanlitun Lu, Chaoyang district
- 朝阳区三里屯路三里屯VILLAGE北区 N4-36三层
- Tel: +86 10 6417 9090
- Opening Hours: Open Daily from 6-10:30PM
About Kristen
Kristen Lum has an accomplished background in PR, communications and events in China. Born and raised in California, Kristen has been based in Beijing since 2006 and is founder of the lifestyle blog called LumDimSum, covering mostly restaurant news and reviews alongside upcoming events around town that relate to Beijing’s muti-faceted, quickly-developing creative industries like art, music, film, health and fitness, fashion, nightlife, charity events, and travel tips.
