Their duck is pretty much close to the taste of what you get in beijing! cool gimmick when serving the duck to the table and the flaming black sticky rice. you can make booking in the room where theres round turning table with a minimum charge per head.
Beijing Impression is the perfect place for authentic Beijing cuisine. Personally I’m not fond of Chinese food because they are heavily seasoned and oily but I enjoy the dining experience here. Not only that I had the opportunity to taste delicious food but also the artistic elements that chefs put into them. The Peking duck is divine. Tender meat. Melt-in-the-mouth & crispy skin. Order the whole duck so you can watch the chef slice by your table. Not to mention the duck bone, it makes delicious broth.
The sizzling lamb is one of my favourite. Every element blends so well together.
I love the traditional and cozy decor under warm lighting. I made bookings beforehand but make sure everyone turns up together otherwise you can wait for a long time.
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I really enjoyed their Peking Duck, it was one of the best I had in Sydney. The wafer thin skin was so light & crisp. The meat itself was moist & tender, it really took me back to Beijing. 😌
Soy Sauce Pig Hock was another favourite of mine. The meat was soft & tender with a pungent fragrant smokey bacon like flavour. The dish came with some condiments & pan fried flatbread for you to wrap with the meat. 🙂 If you are craving for more meat, you can’t beat meltingly Brined Herb Beef Ribs in a spicy tangy sauce. The tender juicy boneless beef ribs slow cooked to perfection. 😋 Other dishes are also worth to mention, including Fried Cauliflower with Pork served in an iron pot, it was full of wok hei and also Pork Jelly with Beans, a delicate cold dish made of pork aspic & soybeans.
Some interesting sweet dishes such as Sweetened & Chilled Peas Pudding in the shape of mahjong tiles and Flaming Sticky Rice Cake as Honeycomb Briquette which they will lit up a flame to the dish at your table to create a theatrical effect. To be honest both dishes look better than it tastes. 😙
I love the authentic decor, esp the mandarin tree in the courtyard. Nice food presentation with good portions & reasonable price. Will return for their Peking Duck again and trying other dishes. 😃
***UPDATE***
I've been to Bejing Impression three times in the last few months. Overall, I have been pleased with the quality of the food. The menu is extremely authentic Beijing food which I think is rare to find. Located in Marketcity, it is extremely convenient to get to by car or public transport. My favourite dishes are the sweet and sour prawns, Beijing duck and the mahjong dessert. When you order a whole Beijing duck, the waiters even put on a bit of a show which was entertaining. My experiences here have been really enjoyable.
The only criticism I have is that there are only 3 vegetable options and they are a bit too salty and spicy for my liking. This is not a good restaurant for vegetarians.
I would definitely come here again.
Food: 8/10
Ambience: 8/10
Service: 8/10
One of Ashfield’s most popular eateries ‘Beijing Impression’ has recently opened in the 1909 Dining Precinct. The cuisine is Northern Chinese and the go to dish is the Peking Duck (pictured). It did not disappoint. Probably the best duck I have eaten in Sydney. Given my sweet tooth I loved the Fried Cream Cake (pictured)- little pillows of deliciousness, not too sweet and the perfect way to end the meal.
The decor and ambiance is meant to evoke autumn in Beijing and you definitely feel like you have been transported to Mainland China. #beijingimpression
Ducking good!
The only place that does Peking Duck correctly, it takes about 2 days to prepare the duck for the Peking Duck dish. Worth the money!
Another must order is their Sticky black rice (lit on fire) a signature and patent dish, yes i was told it was patent and the only place that can do it.
#asianfoodninja
To appreciate the food concept at Beijing Impression, the latest addition to 1909 Dining Precinct in Haymarket, one first needs to get acquainted with the Beijing cuisine. A cultural heritage dating back thousands of years, the culinary culture in Beijing encompasses the finest from many ethnic nationalities in China as well as imperial palace decadence. Each dish is prepared with ingredients and a cooking technique that close to locals’ heart.
Fantastic food at a very affordable price. This restaurant is apart of a chain from Beijing. Would definitely recommend the garlic fish and special fried rice, especially with the theatrics that come with it. The fish is slightly sour with an audible crunch. The rice is delectably chewy and sweet. The combination of meats and vegetables dish makes for a very homely dish that is mixed and fried right in of you. The hawthrone dish, my first in Sydney, was a welcoming surprise. The hawthorne is soft, soaked in a sauce, and reminiscent of days spent studying in Beijing. The braised pork is also tender and nice.
Luckily we arrived at opening time so we didn't have to wait, but be prepared to wait if you arrive around dinner time/6-7pm. You can see Peking ducks cooking from outside so will definitely be back to try out their duck and other dishes. Overall a wonderful restaurant serving tasty and reasonably priced Beijing food.
LOVE the Peking duck. The way that they cut the duck was very impressive! And you can have the meat in 3 ways, each ones are worth trying. Also the roasted lamb with basil is very tasty as well.
It was a cold and rainy noon.We ordered 3 times for pear soup,not too sweet,warmed our stomach.Beijing roasted duck was very nice.All cuisine was good and unforgettable.Next ceremony would choose here
Nice tranditional Chinese decoration,the food presentation was good and taste good. Waiting time is a bit long you better book a tables before.
Excellent food with superior service. Pretty decent roast duck as well. We have tried so many dishes and were satisfied with the overall taste. Ducks in Sydney are not as tasty as Beijing but that is basically because of the species and feeding procedures. The owner of this restaurant is also very nice and friendly . All waitresses and waiters seem to be patient and loved their jobs.
Newly opened Beijing impression in market city (second store from Ashfield) I was so excited for this restaurant to open and to try it! Absolutely loved the food here. Very warm and welcoming staff. The food was authentic and tasty as expected. We tried the famous Peking duck, lamb, fried rice along with some special recommendations from the lovely staff. Fast and definitely great service!! Will come back again!!
Delicious food, great price, fast service.
We went here for a birthday party with 14 people, and paid $600. We all had our fill and had leftovers. Such a great time. The duck pancakes were amazing.
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(4.5 stars)
The first time I tried to reserve a table at Beijing Impression they hung up on me. The second time, I got someone who was able to communicate that reservations only apply for groups over eight people. Arriving on a Friday night we were able to get a table straight away, though, by the time we left, every table in this vast, well-decorated space was full.
Being first time visitors, we hit up the signatures—a wonderfully green rendition of cumin-infused BBQ lamb ($28.80) served on a sizzling platter, and premium roast duck ($78). There was a bit of a queue for duck service, so it arrived at the end of our meal, with great fanfare. Presented as crisp skin dipped in sugar and Pop Rocks, breast meat you wrap in pliable pancakes with crushed garlic and carrot pickles against chilli sauce or hoisin, and leg meat that’s pushed into fried buns, it’s a grand adventure that kicks off with the back story and slicing at the table on a drum. For a ten buck add-on you can take the bones as deep fried with chilli and onions (it’s worth it) to consume your whole bird. I haven’t had better, less oily whole duck in Sydney, even during BBQ King’s heyday.
While the market is undeniably Chinese, staff are very warm to other diners, keeping the Yanjing ($7) and Harbin ($7) beers flowing, and checking in about what we enjoy (which is actually everything). Double flavour prawns ($26.80) team mouth-numbing kung pao with “lemon custard” crustaceans. The latter is a lightly battered quality prawn with lemon sauce and mayonnaise that eats better than it sounds. Black fungus with vinegar ($10.80) is a good digestion aid, with toothsome fungi. For some greens, the fried pork with pan seared green chilli peppers ($22.80) teams thin bacon-like slices of pork with vividly green and fleshy low heat green chillies that have been lightly seared.
Even smashing back two bottles of Jiangxiaobai ($18) (Chinese vodka) with our bevy of beers, and eating to our full capacities, the three of us got away with paying about $80 each. As we navigated our way out of the restaurant, though wooden screens, fruit trees, and sculptures reminiscent of Mark Ryden’s work, I was already planning what to eat on my next visit.
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