Previously known for its spas and massages, `Long Island’ has become the first Hong Kong restaurant to offer entirely organic Chinese hotpot.  Located in eastern Beijing, the restaurant has found its niche: a popular speciality in an elegant setting.
An over elegant décor for a restaurant serving Chinese or Mongolian hotpot (huoguo).  Located in Jianguomen in eastern Beijing, `Long island` is the first entirely organic Hong Kong restaurant in Beijing which offers this northern Chinese speciality.  Hotpot is appreciated in the cold winter by Chinese and foreigners alike.

If the exterior of the restaurant is a little over illuminated with red neon lights, the atmosphere once inside is quite different to that usually seen inside a hotpot restaurant.  There is a little stream flowing through by a glass wall, ending up in a pool full of polished pebbles.  Behind the semi-circular kitchen, the chefs complete with white hats, prepare meat and vegetables.  The waiters and waitresses fuss at the black and white counter, with various glasses and bottles arranged on glass shelves. 

As in many other Chinese restaurants, there is a wall lined with fish tanks, full to the brim with crabs, lobsters, shrimps and fresh water fish.  At the front, a selection of organic vegetables is displayed.  On a plum coloured table, in an enclosed box are the more ‘exotic’ specialties of the house: foie gras (98 RMB), sea cucumber (298 RMB), swallows nest (between 398 RMB and 35,000 RMB for 500grams depending on the variety), shark fin (4,000 RMB for 500 grams) and sea horses (13,800 for 500 grams).

Precious aromas

On the ground floor, white leather armchairs surround the black tables, arranged haphazardly on the wooden floor.  The black of the ceiling contrasts well with the Bordeaux coloured walls and glass partitions.  On the next floor, the second room is larger, and even more ornately decorated, and divided into separate areas, but still using the same warming colours.  Pebbles and candles arranged thoughtfully in stylised vases act as interesting centrepieces, and the crockery is spotlessly white.

After taking the drinks orders, the hotpot base is brought to the table.  Among the choice of satay based (48 RMB), chicken with fresh ginseng based (138 RMB), and sharks fin based (98 RMB), we order the pork and sweet corn based hotpot soup (138 RMB).  Yellow, and fragrant, it is brought in a large wok covered with a lid, and placed in by a grey and plum outfitted waiter on the heating implement in the centre of the table.  Everyone chooses their favourite condiments (coriander, pimiento, garlic, spring onions) before mixing in the sesame and butter sauce (6 RMB).

When the broth is very hot, the waiter plops in the raw ingredients chosen from the English and Chinese menus.  The prices of beef vary from 38 RMB for slices of beef tongue, to 380 RMB for Kobe beef.  Finely sliced, the meat is very tender.  The broth passes on its wonderful aromas, accentuated by the sauce.  A small recommendation:  the locally made balls of Chaozhou beef (30 RMB) doesn’t become rubbery after cooking.