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Chinese in Lexington 2015

opinionatedchef | Jan 11, 201509:21 PM

justbeingpolite directed me to the new Beijing in Lexington so we went for lunch the other day and had some very good food.
What a lovely space- 2nd floor, 3 sides of window walls, light and sleek. Waiter with good English; very excited that we ordered what we did.

My favs were the Beijing Dumplings; both filling and skins were very different than regular Peking Ravs. The dumplings have a thinner, chewy skin and are tube/crescent shaped and open at the ends.Filling is very meaty rather than fatty, with crunchy water chestnut and other elements. Odd that they were not served with a dipping sauce but when i asked for vinegar, he brought a brown vinegar which i mixed with soy, and he said that just vinegar was what they used for them in china. Anyway, they were delicate and very full flavored. I want them NOW!

The Spicy Shredded Potatoes were very addictive. I like them crunchy but i liked them even better when i stir fried them more at home the next day.

Spinach with Sesame -I've never seen this Japanese sounding app in a Chinese restnt before. Cold delicate water? spinach(stems the size of parsley stems) in a toasted sesame sauce and lots of garlic.

Crispy Whole Fish was a cool presentation but the sauce, despite other comments, was pretty much a bright orange Sweet and Sour Sauce and it is tilapia (which i ordered only because i forgot to ask what fish they used.)

The big conundrum was the Chiang–Kang Sliced Chicken. I loved everything about it except the flavor. A huge bowl with silky velvetted chicken slices swimming in a rich spicy sauce with abundant crunchy bean sprouts and celery. For me, it tasted like the chef had used 5 times too much Szechuan peppercorns, and it was bitter. But this is not my forte and maybe it's supposed to be like that?... i did find it tastier after a few days at home; maybe it mellowed.

Next time i def will try the shrimp stuffed eggplant with black bean sauce, and hopefully some CHs will suggest other dishes there.
I'm hoping others will also update the Taipei Gourmet and Formosa Taipei suggestions.

this is a good past thread:
http://chowhound.chow.com/topics/8726...

Sweet,
Taipei Gourmet,
Formosa Taipei
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