Weekend Dining Recommendations: Tibetan with a Twist and a Moroccan Delight

A Taste of Tibet

The distinct taste of the Tibetan highlands is not fitting for every palate – after all, not everyone can easily sink their teeth into tsampa, raw meat and yak butter tea. But at Ganglamedo, the chef has modernized the menu and incorporated Tibetan ingredients into Western recipes. Better yet, they now feature a new menu.

Some of the new offerings include the Tibetan cheesecake, made with – you guessed it – yak cheese. A generous topping of regular cream cheese masks the gamey taste of the yak cheese and the dish still manages to retain the rich taste associated with cheesecake. Barley wine and jam is provided for dipping.

We also recommend the yak tongue and the yak meat salad – both were well received at our table. The former tastes no different from cow tongue – it’s a little tough at first but once you bite into it, the meat is tender and sweet. Another winner is the tofu custard with fish roe and scallions, presented in a pagoda-like stack. For veggies, try the bamboo marrow wrapped asparagus with its beautiful in presentation and refreshing taste; and don’t miss out on the homemade yogurt and yogurt shakes.

Ganglamedo is located at the North end of Maizidian underneath the Great Hyatte [sic] Int’l Apartments. Every night from 7-9pm, a Tibetan band performs folk music. The price is a tad higher (around 50-60 per dish) than some of the other Tibetan restaurants in the city, but the quality and experience will have you coming back for more.

Moroccan Delight

Local foodies will no doubt delight in the opening of the new Moroccan restaurant Moro. Finding traditional Moroccan food here in Beijing has heretofore been like looking for snow in the desert: Unless you have friends at the Moroccan Embassy (and despite the fact that you kind find most of the key ingredients in local markets), there’s no place for the popular North African cuisine in the capital.

The place is a tiny, blink-and-you’ll-miss-it spot on Xinyuan Nanlu, right next to the Red Capital Club. Youssef, the garrulous Moroccan chef and owner has worked in a number of high-end hotels around the world and is running Moro with a team of six people (three chefs including himself, and three wait staff). It’s a tiny operation that only seats 15, so reservations are a must. While the size is literally a hole in the wall, the restaurant is clean and cozy.

Inside, the fragrance of cumin, cinnamon, turmeric fills the air. Traditional dishes such as bisteeya (shredded chicken filling wrapped in thin pastry called warka), tangine (stews usually made with lamb or chicken), couscous and tapas line the table. From homemade preserved lemons to imported olives, the atmosphere and food invoke the sights and smells of our notion of a traditional Moroccan home.

Moro has technically yet to open: Youssef is still testing out the menu and training his staff, and for now the restaurant selectively serves walk-in guests. Be forewarned that as these bugs get worked out, dining here may seem somewhat improvised and the service a bit slow, but the food and experience are well worth the wait.

Moro
8 Xinyuan Nanlu (west of the Kunlun hotel, at the west gate of Capital Mansion), Chaoyang District (8448 8250)