Capital Idea Pays Off

Previous chapters of the long-running saga of antagonism between Beijing and Shanghai gave a few brownie points to the latter where fine dining was concerned. In a general sense, Shanghai restaurants had gained an edge over their Beijing counterparts. Now this Tale of Two Cities (our apology to Charles Dickens) has thrown up a new twist that takes us a stage further on the food front.

"In the past my friends and I frequently had no [decent] place to dine," recalls wealthy businessman Zhu Jinzhong, owner of Beijing's superb new Capital Garden restaurant complex. Prior to opening it just before last Christmas, he had to "eat out" at largely impersonal Beijing hotels, where his constant quest was for a top-class meal and a quiet corner where he and his friends could chat for a while. He was usually disappointed on both scores, though be it said his expectations were high.

"Why not open your own restaurant?" suggested a friend. Which is precisely what Zhu did, but only after seeking a few pointers at top Shanghai restaurants and cafes, who he was determined to emulate. Capital Garden was a hit from the start for its unique combination of restaurant, cafe, bar, club and multifunctional rooms all under one roof. Included is a children's playroom in a style found mainly in American fast-food chain stores.

Each of the two-story complex's nine segments is circular, forming a cluster not unlike the petals of a flower. To Chinese, the circles translate as everlasting friendship and affection.

Zhu claims Capital Garden has immediately overtaken Shanghai competitors for its grandness alone. In his view, if during evenings the best Shanghai restaurants look like floodlit castles, Capital Garden is nothing less than a glorious palace.
Located inside the Workers' Stadium, though its entrance is outside its boundary, Capital Garden is on the bank of a popular stadium lake -- an idyllic spot both in winter and summer. The latter will see alfresco dining at Capital Garden.

The restaurant's Chinese-American designer, James Wong, was submerged in instructions from painstaking Zhu, who in his search for perfection had traveled the world to pick up on restaurant styles and decor. Las Vegas as well as Shanghai fed many of his ideas. He even went to the trouble of shipping a whole container load of materials, decorations and artifacts to Beijing for use in his dream restaurant.

Many special Spanish and French pieces, which now enhance Capital Garden's deluxe rooms on the second floor, were handpicked from the famous Los Angeles Designers Only Shop. The only room furnished in ancient Chinese style is dominated by a painting of an old Chinese lady, which Zhu also found in the US.

Spring Festival business at Capital Garden was so good that its capacity had to be reconsidered. For now, though, no expansion is planned. Zhu's current main concern is to maintain the high quality of the complex's choice of cuisines, and to keep prices affordable.

Customers seem happy with present levels, their average outlay on various foods available from first-floor multi-function rooms being 70-80 yuan. Braised duck, for example, is 48 yuan; assorted cold dishes 88 yuan, stewed abalone and pork 48 yuan, and croaker with pepper sauce just 50 yuan.

Prices are equally reasonable at the highly popular deluxe suite on the second floor, where facilities actually include a bath-tub for anyone who fancies a soak. In this suite, a top-notch repast for 10 guests costs only 4,000 to 5,000 yuan. Membership cards are available to guests who want exclusive use of the second floor.

Local professionals who like an afternoon break from their offices find Capital Garden the ideal place for a high-tea buffet from 2-5pm. It is priced at 38-48 yuan per person. This cafe also has multimedia facilities.

Not one to overlook details, Zhu has also ensured that drivers have no trouble parking at Capital Garden, where there are spaces for 500 vehicles.