"24 Hours in Beijing" is a series in which we inquire from prominent figures in the capital about how they would spend a complete day in the city.
The latest venture in the Dastaan empire – Rabiul’s Kitchen – opens in 798 tomorrow (March 27). To commemorate this event, we spoke with chef and founder Rabiul Baksh to learn about his perspective on Beijing.
Please introduce yourself and share your connection to Beijing. I'm Rabiul Baksh, the founder of Dastaan Indian Restaurant in Beijing. Originally from Kolkata, I was raised in a family of chefs; my father prepared Indian cuisine in Japan, which ignited my passion for cooking. After spending several years in India's culinary scene, I relocated to Beijing in 2015, where I worked in prestigious hotels like Hyatt Regency Beijing Wangjing, promoting Indian cuisine throughout China.
In 2022, I established Dastaan to share genuine, innovative Indian flavors. My aim is to bring people together through food. Join me at Dastaan, Bollywood Tales, Mumbai Impression, or my latest endeavor, Rabiul’s Kitchen, to truly experience the essence of India.
If you had 24 hours in Beijing, how would you begin your day? As a chef and entrepreneur in Beijing, I would kick off my day by visiting a local market such as Sanyuanli vegetable market to gather fresh ingredients. This not only fuels my creativity but also fosters connections with local producers.
What do you usually have for breakfast? I often enjoy Dosa, an Indian rice and lentil crepe, at my own restaurant. If I don't have that, I'll choose one of the delightful crepes at Panorama in Sanlitun.
Now that you're energized, what's next? Next, I would head to my kitchen to experiment with new dishes that pay homage to traditional flavors while infusing my own creativity. Following that, I would meet with my team to discuss our menu and the service for the day. This morning routine invigorates my passion and keeps my culinary vision in tune with Beijing's dynamic food culture. Afterwards, I would visit each of my restaurants to evaluate staff performance and uplift morale.
What is your top recommendation for a place to visit in Beijing on your day off? The undeniable must-visit in Beijing is the Great Wall of China. Walking along the wall provides a glimpse into China's ancient culture and stunning natural scenery. It's a monument of strength and resilience, making it a genuinely memorable site.
How about lunch or dinner? For lunch, I frequently treat myself at local Muslim eateries like Western Mahua (西部马华) with one of my favorite Chinese dishes – Stir-Fried Shredded Potatoes (酸辣土豆丝 suānlà tǔdòusī) or Xinjiang Big Plate Chicken (新疆大盘鸡 xīnjiāng dàpánjī). For dinner, I enjoy visiting Ziguang Yuan (紫光园) in Niujie (牛街) for their BBQ.
If I'm looking to splurge, I indulge in Japanese cuisine at one of my favorite places in Beijing, Shunpachi at the Hyatt Regency Beijing Wangjing. Chef David's signature offerings include 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 restaurants I love include Turkish Feast, Al Safir, and Taiba.
After dinner, where do you go and how do you unwind for the evening? After dinner, I typically either enjoy a relaxing TCM massage or engage in Namaz prayers before settling in for the night, allowing both my mind and body to unwind and gracefully transition into the nighttime.
To be among the first to experience Rabiul's Kitchen during its grand opening week, please make a reservation using the QR code 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: 11am-11pm
Phone: 137 1844 0102
READ: 24 Hours in Beijing With Charles de Pellette
Images: the Beijingers, courtesy of Rabiul's Kitchen, Unsplash
To celebrate the opening of Rabiul’s Kitchen tomorrow, we spoke with chef and founder Rabiul Baksh to get his perspective on Beijing.