Where to find the real Chinese cuisine in the Capital, between historical addresses and innovative proposals such as Dao's Dim Sum and the Lamian Bar
Something moves. Not in the millenary Chinese cuisine, but rather in the cliché of spring rolls and Cantonese rice in Chinese Italian restaurants. A mystification that was finally unmasked. Accompanying globalization, the palates that are increasingly willing to innovate and the opening to the international tourism of the Chinese (both departing and arriving): finally in Italy came the true culinary tradition with almond eyes. Indeed, the traditions, because a country that has almost a billion and a half inhabitants, 22 provinces, 5 autonomous regions, 4 municipalities and 2 special administrative regions, can only have different influences depending on the origin of the cook. And if Piazza Vittorio is the hub of Roman Chinatown, Chinese restaurants not to be missed are not only in this quadrant, but throughout the city.
Dao and Dim Sum for the aperitif
Dim Sum means tidbit and this Chinese restaurant that for years has made itself known for its attention to the product and tradition (let's talk about the cuisine of the Shanghai area) has decided to put this new proposal into the field. Taking advantage of the recent restyling, which has made the restaurant even more elegant, without, however, putting aside its "Chinese character", the patron Jianguo Shu and his wife decided to reserve about a third of the room of their restaurant in the Montesacro area at Dim Sum Bar, which provides a more modern consumption with an aperitif based on cocktails to accompany precisely with the "bocconcini" Chinese. In paper about 35 different dim sum, ranging between baozi, ravioli, rolls and so on, including desserts and a drink list with classic cocktails, but with some Chinese element to characterize them. For those who are fond of Dao's cuisine, chef Lan Haijie has been firmly in charge of the kitchen for the past three years and offers among his specialties Spaghetti di soya with prawns, with vegetables or with beef, Gu Iao Rou (pork loin with red beans), Peking duck in seafood sauce, but also crunchy sea bass with pine nuts in sweet and sour sauce.
Kaiyue
Chinese restaurant that Chinese people like. Especially to celebrate their anniversaries, thanks to the huge spaces and the authentic cuisine that the master Jing guarantees. Here we celebrate weddings, engagements, births (the Chinese celebrate the 100 days, just from birth) and they are all sumptuous. That said, the menu of master Jing offers a series of cold dishes, always available and ready, followed by the hot menu. His cuisine is classic Chinese regional cuisine and he does not fail to offer real gems like bamboo or Peking pork (they also make duck but you have to reserve it, while the pork is always in paper).
Dumpling bar
Perhaps an Italian was needed to give the Chinese the courage to launch into the single-issue catering market. Obviously with a Chinese theme, with the first ravioliery in Rome in the Marconi area. He is Gianni Catani and has always been a follower of Chinese cuisine, which he studied under the wing of that master Jing mentioned above. Catani considers him his guru and has also entered into partnership with him, although he then deepened his knowledge by traveling along the Great Wall. At the ravioliery there is a team of wise Chinese hands (mostly women) who make ravioli, steamed or grilled depending on the choices. Of fish or vegetable meat, there is something for everyone, but you have to be lucky to find a place.
Lamian Bar
After the successful experience of the ravioli, Catani always tried again a few years later with a new adventure on the trend of the single theme, this time with the Lamian Bar, in the Piramide area. Obviously complicit in the success of the various Ramen Bars, it was said, why not decline the idea to the Chinese? Especially since, let's face it, the Chinese have invented the spaghetti, with a technique of their own production that consists in "ironing" the dough making it twirl. And here are the strictly handmade Lanzhou noodles, which are served in three ways: in soups, sautéed or cold. Then there is the fettuccine sandwich, which in the end is a kind of savory puff pastry to choose from in the salmon, pork or duck versions.
GreenT, the Chinese tea room
We are a stone's throw from the Pantheon and this is one of the most refined Chinese restaurants in the city. A place where you can't complain if you spend a little more, both for the context and for the quality of the raw material. On the other hand, you can also give yourself a delicious lunch break by taking a lunch box designed according to the principles of Feng Shui: ideal for going back to the office light and not drowsy and spending a more than reasonable amount (between 9 and 17 EUR). Among the points in favor, there is Yan, the tea teacher, who adds her wisdom on the Chinese favorite drink, and the menu is balanced between imperial cuisine and street food, in a wonderful mix between cheap & chic dishes.
Hang Zhou
The owner of this restaurant, Sonia, is an institution, both in the Chinese community and for all the frequent visitors to Piazza Vittorio. It all started with a small cave on Via di San Martino ai Monti, which had the advantage of making Chinese cuisine known to so many Romans. Then, for some years, the move to the huge local in Via Principe Eugenio, between spacious rooms and private rooms. Meanwhile, Sonia, after having immortalized herself with all of our local VIPs, who punctually end up on the walls of the room (for neovip the measure of success is just being on those walls), she has become a star herself, even becoming the star of an advertisement for a well-known clothing brand. As for the cuisine of the master Liù, here there is no lack of Italian-Chinese comfort food dishes, such as spring rolls and Cantonese rice, but the real challenge is to scroll through the long menu and find the most authentic proposals, which are not lacking. .
