Beijing Chef

I was surprised when I walked in. We were the only non Asians in the restaurant. We shared a table with another family. Who was trying to help us order. They even shared some of their items with us. Some good, some. . . well. . . Not for my pallet. The menu was in Chinese, I believe, there were some items in English. I think we ordered the familiar things we saw. They had many interesting offerings such as fried duck head and pig intestines. I think they had canned soda, but not too sure. We had water, I think it was from the tap. We ordered sesame balls. . . my all time favorite, walnut shrimp, beef noodle soup, pork and cabbage dumplings (we should have asked for fried) and spring rolls. The restaurant is a little small as you walk in to the right there is a table dedicated to bills and paperwork. . . piles high. Another table had lots of to go containers.

Great food: clean flavors and good taste. Ordered shredded potatoes flavored with sesame oil and salt, pork and leek dumplings, pork and cabbage bao, soy sauce fried rice and red bean bun.Service was good overall.Look forward to returning again for more dumplings, shredded potatoes and trying noodle dishes.

This is a restaurant that has its edges. There are a few authentic Chinese regional dishes that taste fantastic and are difficult to find anywhere else. The Beijing style noodle with soy bean sauce炸酱面, the special Liangpi 特色凉皮，the tofu pudding 豆腐脑 all tastes great. They also come in huge portions. Other dishes we tried are below average. Some desserts and buns taste like frozen packaged food. The ambiance is nice and of a unique Chinese style. Service is efficient for take out, but not attentive as one would expect if dining in.Overall, this is the type of restaurant for very specific cravings.

Went with friends and got quite a few items. Everything was very good, service was good, and I liked how nice the chairs were. Overall my favorite was the green bean and the pumpkin dish, though I do believe this place is truly superior for their buns. I always eat my buns with chili oil and highly recommend if you don't since it helps bring out the intricacies of the meat filling flavor in each bun type(here or at other places).The hot and sour soup would be one of my top 3 that I've had (and I've had a lot of hot and sour soup in my life).The walnut shrimp was good, a little different than what I am used to and a little more on the sweet side, but still overall a good dish. Very nice relaxing/elegant place with great service and food. I will be coming again for sure. Last note, the pricing was definately very good was well, which I did not expect for such amazing quality. Haha

It's a very authentic Northern Chinese Pasta restaurant. The tastes were quite good, with affordable price. The wait time could be long during meal time.

Honestly this place is not bad. It definitely has potential. The service is ok, don't come here expecting 5 star service. It's a nice sit down stop that serves good food. I would recommend it if you want a sit down spot with good portion size. I enjoyed the flavors and left satisfied.

The food is down to earth with a taste of home-made comfort.The menu items represent classic everyday food from Greater Beijing region. The food is hot but I wish it is a little bit juicier. Service is up to standard. I wish tea is served. The ambiance is so so. It is acceptable for self eat out or for a small family quick bite, but it might be not decent enough to treat others. The staff talk loudly to each other. If you enjoy Beijing dialects, just take it crosstalk in the background.

我虽不是老北京，但从4岁就到北京，也算老北京人了，移民美国已经40年，最让人难以忘怀的还是北京小吃。以前湾区最有名的北京饭馆当属"京味轩"了，我的北京口味算是比较"叼"的了，对正宗的苛求可谓一丝不苟。 北京出名的大菜不必说了。最能体现"京味"的要算"北京小吃"，比如"卤煮火烧"。虽然简单无比的一种、上层人不屑一顾的小吃，做出"正宗'来就很难。许多地方小吃都随着改革开放，遍布全国，像什么"天津包子"、"四川担担面"，等都可以在全国任何一个城市里吃到。北京小吃就很难扑向全国。就像上面提到的"卤煮火烧"，恐怕除了北京，你在哪儿都吃不到。一个是"卤煮"汤料味是否正宗（就得有那么点儿腥臊气）、一个是"火烧煮的火候"（不死不烂），差一点儿都会让老北京们，难于下咽。 再有一道"焦溜丸子"，一道太"上不得大席"的菜了。可是要能做出"老北京"的味来，却是难上加难。我特意到"京味轩"点了一道"焦溜丸子"，实在不敢恭维。就这一道菜，竟使我再也没去过"京味轩"了。既不"焦"，也不"溜"，我猜想大概那位大厨可能根本不是老北京，也许"丸子不是严格遵照7 瘦3肥"，或者"加的馒头渣比例不对"，再就是丸子不是刚炸出来的，或者炸的火候不对。最重要的则是丸子回锅时的"一焦""一溜"，火候更是分毫不能差。大一点、多一点不焦，小一点、少一点不溜。

Amazing dumplings and phenomenal service Dumplings were so juicy and flavorful. Paired with their condiments on the side made the perfect combination. Peking style sweet and sour pork was not too sweet and really savory.

The most authentic Beijing snacks in Northern California.Warm service attitude, comfortable, spacious and clean dining room environment.