The story
Beijingya brings authentic Chinese cooking to Brussels, operating just steps from Saint Catherine’s church where glass windows fog constantly with rising steam. Chef Wu Yin Kuen manages the active wok station while lacquered ducks hang visibly behind the counter. This straightforward setup draws diners seeking honest flavors without pretence.
Diners often start with fried chicken wings stuffed with minced pork and vermicelli noodles. Duck tongues sautéed with fresh chili follow quickly, alongside chewy chicken feet coated in a rich black bean glaze. The menu also features Peking style duck served with translucent wheat pancakes and smooth hoisin sauce. Silken tofu with century eggs and intensely spicy tripe round out the savory selection.
The dining room relies on simple paper placemats and close tables that encourage conversation between strangers. Le Fooding recognized this unpretentious approach when they listed the spot in their 2026 guide. Patrons appreciate how the Chinese kitchen balances heavy comfort food with lighter stir fries like water spinach cooked with plenty of garlic. Crispy daikon cakes and banana fritters provide a satisfying finish after the main courses.
Recognition
