6 years, 10 months ago

Where tempura becomes an art form

Tempura served at Tempura Lin are defined by their thin yet crunchy layer of batter that is not at all oily. Veteran chef taps into three generations of family legacies to ensure the Japanese dish a delight to the taste buds, Dong Fangyu reports Often served as part of a bento set or as an ala carte dish that is part of a wider menu, tempura can be found in Japanese eateries all over Beijing. Tempura Lin, a newly opened restaurant in Chaoyang district, is one of the rare places in the city that elevates this dish of battered deep fried seafood or vegetables to an art form. The tempura here is served omakase style - diners are seated along a bar counter, behind which a chef painstakingly coats each ingredient in flour before dipping it into a pot of oil.

China Daily
Tempura
Where tempura becomes an art form
6 years, 10 months ago

Where tempura becomes an art form

China Daily
Tempura
Where tempura becomes an art form
6 years, 10 months ago

Where tempura becomes an art form

China Daily
Tempura
Where tempura becomes an art form
6 years, 10 months ago

Where tempura becomes an art form

China Daily

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