2013 Reader Restaurant Awards: The Top Chefs in Town

Beijing boasts its fair share of excellent chefs. Take a look at the restaurants with the Best Chef(s)(Fine Dining), according to the results of our 2013 Reader Restaurant Awards.

Best: Daniel Urdaneta, Mosto/Modo

Mosto

Since the day it opened in Sanlitun’s Nali Patio, Mosto has been one of Beijing's hottest restaurants, and remains popular for the lunch and dinner crowd. Opened in 2008 by former SALT Chef Daniel Urdaneta, Mosto offers exciting contemporary food with a South American touch.

One reviewer highlights the most prized qualities of Mosto, while others liken the serene setting to the toothsome dishes.

"The setting is very nice, the service was prompt and courteous; the food was very tasty indeed – I had the seared tuna starter and lamb shank main, while my wife (with a sweet tooth) went for the steak main and chocolate souffle, with a fresh orange juice and a bottle of Tempranillo for drinks.
My absolute favorite of the night was the vodka creme brulee. Large enough for two to share, but you won't want to! The burnt toffee glaze was perfect and creme brulee was velvet."

Experts agree that Mosto is excellent. Fongyee Walker rated Mosto’s Alex Molina as Best Restaurant Entrepreneur, while Tom O’Malley chose Mosto as Best Value (Fine Dining). Xixi Cheng chose Mosto as Best For A Romantic Dinner.

Mosto also ranks as Outstanding Restaurant of the Year (Non-Chinese, Fine Dining), Best Business Lunch, Outstanding Steak (Fine Dining), and Best Value (Fine Dining) in our 2013 Reader Restaurant Awards. Urdaneta’s modern delight is sure to lock onto many awards. Mosto also won Best Business Lunch in 2012.

Modo

Another one of Urdaneta's creations, Modo reopened on June 18 as Modo Urban Deli after closing for renovation in March 22. The new Modo features a deli counter and delivery, and it caters office and home events. Those coming in for a bite can choose from a selection of tapas and small plates served fresh from the open kitchen. The wine bar still includes the Enomatic wine dispensers that made Modo famous.

Connoisseurs rated Modo as spot on, and enjoyed the modern minimalist design.

“I love the simple menu and the whole concept of the store, probably even more than the gorgeous food at Mosto. Was totally overwhelmed by the good wine list. Have gone with friends a number of times and never get bored. Strongly recommend it to all people who appreciate good food and NY atmosphere!”

“The space design is funky and vibrant, the service is swift and professional, the concept is a fun change of pace.”

Experts took a shine to Modo as well. Fongyee Walker chose Modo’s Alex Molina as Best Restaurant Entrepreneur. While Xixi Cheng chose them as Restaurant of The Year (Non-Chinese, Fine Dining) and Best Place for Celebration (Fine Dining). Emily Young also chose Modo as Best Business Lunch.

Modo was voted New Restaurant of the Year (Non-Chinese) in our 2011 Reader Restaurant Awards.

Outstanding: Brian Reimer, Maison Boulud

Executive chef Brian Reimer showcases his skills at Boulud's Beijing establishment. Boulud is known as the “Jay-Z of restaurants” at his world-famous French restaurants in New York, Reimer shows this city how it's done. Serving high-profile customers at the dining and nightlife complex at Chi’en Men 23 (formerly Legation Quarter), Maison Boulud's mood lighting and contemporary Rococo décor were designed by the team behind the Gramercy Park Hotel in New York. Simple French fare like chilled lobster and pigeon tartine has made Maison Boulud famous. The kitchen also combines exotic elements such as Middle Eastern spices with traditional French flavors. Maison Boulud has topped the Best French category here at theBeijinger since 2010. Maison Boulud is a veteran of restaurant awards.

Experts Joel Shuchat, Fongyee Walker, Tom O’Malley, and Xixi Cheng also voted the restaurant for Best French (Fine Dining). Walker and Emily Young chose the restaurant for Best Value (Fine Dining), Young also chose Maison Boulud for Best Service (Non-Chinese, Fine Dining).

Beijinger readers who have visited were impressed by the food, wine list, service, and atmosphere. Maison Boulud continues to receive praise after praise.

“Maison Boulud is a great restaurant featuring the kind of quality one can expect from a high-class french restaurant. The service is really professional (European, USA professional). The staff speak a great English and is really willing to help you find."

“You could probably get a level higher (Michelin stars higher) in Paris for that kind of money but in Beijing I know no equivalent to Maison Boulud.”

This swanky abode was also voted Outstanding For A Romantic Dinner, Outstanding Best Service (Non-Chinese Fine Dining), and Outstanding Wine List in this year’s Reader Restaurant Awards.

Outstanding: Paulo da Sousa, SALT

Salt, the spice of life, is the theme of this award-winning, Lido-area eatery, opened by the founders of Alameda in Sanlitun. Inside a gray-silver setting with glinting silverwear, whitewashed walls are decked with salt from around the globe. The rocket watercress salad with shaved Parmesan and Modena vinegar, tender pork loin with rosemary-guava sauce, and delicious chocolate soufflé with molten white chocolate center are standout dishes.

Customers just can’t seem to get enough of SALT and their chocolate soufflé, which they highly recommend.
One dessert eater says the chocolate soufflé is to die for.

“There is literally nothing bad to say about SALT, amazing food, great service, immaculate presentation, value for money, good atmosphere, and a very well paired wine list. Perfect for an intimate date, a catch-up with friends, showing off to your visiting family.
The molten center chocolate soufflé is dangerous, it may induce a pleasure coma and the readjustments you need to make to walk downstairs will help you prepare for stepping back into the world.”

This year SALT also took home the prize for in four Outstanding categories for Restaurant of the Year (Non Chinese, Fine Dining), Personality (Fine Dining) thanks to Gaby Alves, Steak (Fine Dining), and Value (Fine Dining).