24 hours in Beijing is a series where we ask some of the capital’s movements and shake how they would spend a whole day in town.
The newest restaurant in Dastaan Empire – Rabiul’s kitchen – opens in 798 tomorrow (Mar 27), and in honor of his latest we caught the boss and founder Rabiul Baksh To ask him about his takeover of Beijing.
Tell us about yourself and your connection to Beijing.
I am Rabiul Baksh, founder of Dastaan Indian Restaurant in Beijing. Born in Kolkata, I grew up in a family of chefs – my dad cooked Indian cuisine in Japan and triggered my passion. After years in India’s Culinary Scene I moved to Beijing in 2015 and worked at top hotels like Hyatt Regency Beijing WangjingWhere I promoted Indian cuisine throughout China.
In 2022 I launched Dastaan To share authentic, innovative Indian flavors. My goal? To connect people through food. Join me at DastaanAt Bollywood talksAt Mumbai impression or my latest, Rabiul’s kitchenFor a real taste of India.
You have 24 hours in Beijing – how do you start your day?
As an entrepreneur and chef in Beijing I would start my day with a visit to a local market, such as Sanyuanli Vegetable market to buy fresh ingredients.
This not only inspires my creativity, but also connects me to local producers.
What’s for breakfast?
Often I enjoy it DosaAn Indian rice and lentils crepe, at my own restaurant. If not I will choose one of the delicious crepes on Panorama In Sanlitun.
You are fired up. What next?
From there I go to my kitchen to experiment with new dishes that celebrate traditional flavors while adding my own VRI, followed by the meeting with my team to discuss our menu and today’s service.
This morning routine burns my passion and keeps my culinary vision in line with lively food culture in Beijing. Afterwards, I visit each of my businesses personally to observe staff performance, give and increase morality.
What is your must-visit place in Beijing when you have a day off?
That must-visit place in Beijing must be Great wall in china. Walking along the wall allows you to experience China’s old culture and enjoy beautiful natural landscapes. It is a symbol of strength and endurance, making it a truly unforgettable destination.
What about lunch or dinner?
For lunch, I often spoil at local Muslim restaurants such as. Western Mahua (西部马华) with one of my favorite Chinese dishes – Stirred fried shredded potatoes (酸辣土豆丝 Suānlà tǔdòusī) or Xinjiang large plate chicken (新疆大盘鸡 Xīnjiāng dàpánjī). For dinner I like to go to Ziguang Yuan (紫光园) at Niujie (牛街) to have their BBQ.
For a splurge I treat myself with the Japanese cuisine at one of my favorite places in Beijing, Shunpachi on Hyatt Regency Beijing Wangjing. Chef David’s signature dishes are Roast Yuzu Saikyo Miso Black Cod (柚子味噌西京烧黑鳕鱼 yòuzi wèicēng xījīng shāo hēi xuěyú) and Teppanyaki wagyu beef ribeye steak (铁板烧和牛眼肉 tiěbǎnshāo hé niúyǎn ròu).
Other places I love is Turkish partyAt Al Sapphire and Taiba.
Post dinner, where are you on your way and how are you beating down for the night?
After dinner, my habit is either to immerse myself in a soothing TCM massage, or to pious to perform Namaz beans before going to bed so that my mind and body can relax and gracefully welcome the arrival of the night.
To be one of the first to try Rabuil’s kitchen during their magnificent opening week, request a reservation using QR below:
Rabiul’s kitchen
BLDG 31, DASHANZI BEILI, JIUXIANQIAO JIEDAO, CHAOYANG DISTRICT
朝阳区酒仙桥街道大山子北里 31 号楼
Hours: 11.00-11
Telephone: 137 1844 0102
Read: 24 hours in Beijing with Charles de Pellette
Photos: Beijingers, thanks to Rabiul’s Kitchen, Unsplash