Black Sesame Kitchen is CLOSED until Further Notice

Friends of Black Sesame Kitchen -


It is with regret we must inform you due to irresolvable issues with our landlord and location, unexpectedly Black Sesame Kitchen is unable to operate in our current space and will be moving to a new location.

We were optimistic and hoping to be in a new place and back into operations by May. However, at this time it is unlikely we will be operating until June if not July.​


Black Sesame Kitchen is closed until further notice.

Therefore, at this time we will not be taking any more dinner reservations for the month ​of ​ April and May.​

  • Dinner reservations made after 1st ​June and beyond, we have a record of your reservations and if we are able to quickly resolve this situation in finding a temporary or permanent location to hold your event, we will notify you as soon as possible.
  • ​If you wish to make a reservation for AFTER 1st June, we will take note of your reservation and contact you soon as possible for a confirmation.​

We are hoping to open in a new space in the coming months.

In the meantime we can offer private pop up dinners at the Orchid Hotel for a minimum of 10 guests — 18 can sit comfortably indoors, and another 14 outside (though we can guarantee good food and drink, we can’t say the same about the weather).

We also offer in-home catering for a minimum of 10 guests and dumpling/noodles classes at a nearby space in the hutongs and in-home classes.

Feel free to contact Michelle at +86 1369-147-4408 and if you would like to make an inquiry or reservation.

​Thank​ you for your support, patience and understanding. We apologise for any inconvenience caused.


Happy cooking,

Black Sesame Kitchen


Black Sesame Kitchen Dumpling Recipe on Bon Appetit!


Black Sesame Kitchen Dumpling Recipe on Bon Appetit


Black Sesame Kitchen were featured on Bon Appetit’s website for how to create your own Chinese New Year Party.
Check out the article written by our own Jen Lin-Liu! – ‘Ain’t no party like a dumpling party (especially on Chinese New Year)!’ 
Get the recipes here. 

Chifan for Charity at Black Sesame Kitchen


CFFCBlack Sesame Kitchen is proud to announce their participation in this years November 10, 2012 Chifan for Charity event. All the proceeds for the dinner hosted by Shannon Van Sant will be donated to charity.

Chi Fan for Charity (CFFC) is Beijing’s premiere charity dining event. It takes the standard concept of a large gala charity dinner and throws it out the window! Instead, CFFC brings together Beijing’s top restaurants to each donate a table with a custom menu and a selection of wine. Tables are hosted by some of Beijing’s best-known personalities, some by associations and groups of friends. All seat sales from the 2012 event go to Little Flower Projects and The Starfish.

This year’s dinner at Black Sesame Kitchen is hosted by Shannon Van Sant.


Shannon Van Sant is a documentary filmmaker and reporter. She has filmed documentaries on Chinese and U.S. investment in Africa; factories in the Pearl River Delta; stem cell research in China and China’s petitioning system. She is a contributor to PBS television’s the NewsHour, Nightly Business Report and HDNet; she has reported from southern and eastern Africa and 20 provinces in China.

The cost for the dinner is RMB 600 per person. Save a seat at her table.

Chi Fan for Charity at BSK

Chi Fan for Charity at BSK


Ken Hom and Ching He Huang Visit Black Sesame Kitchen!

Exploring China: A Culinary Adventure

Exploring China: A Culinary Adventure

Ken Hom and Ching He Huang Visit Black Sesame Kitchen!


Renown American Chinese culinary personality Ken Hom and British food writer and TV chef Ching-He Huang came to China to film their BBC series ‘Exploring China: A Culinary Adventure, which explores the in’s and out’s of Chinese food, from street snacks to the behind the scenes action in some of China’s best restaurants.

Black Sesame Kitchen was honored to have Ken Hom and Ching- He Huang make time to visit for a dumpling class with our very own Chairman Wang and Jen Lin-Liu, to learn how to make our signature dumplings.

If you’re planning on coming to Beijing to visit and not sure where to begin on your culinary adventure, the BBC series ‘Exploring China: A Culinary Adventure’ is a good place to start.


Watch Ken and Ching’s lesson with Chairman Wang starting from 25:35mins at this link.

If you’ve always wanted to know how to make dumplings, come join one of our cooking classes held every Tuesday, Thursday and Saturday mornings from 10am -1pm.

A cooking demonstration, hands-on session, and lunch are included.  See our calendar on the right for our scheduled classes. Reservations required.




Creative Hutong Golf event on 22 Sept!


Creative Hutong GolfWould you like to participate in Beijing’s most creative and fun (golf) event ever? Black Sesame Kitchen does!

On Saturday, the 22nd of September 2012 between 2:00 and 6:00 pm Creative Hutong Golf will finally take place in Beijing’s coolest hutongs!


It is a fun event/challenge where participating teams are asked to complete creative tasks at as many of the 20 participating businesses as possible in order to ‘sink the putt’.

You can expect a fun, interesting and creative afternoon where you will get to meet new people, get to know the participating businesses and discover new hidden talents.

The challenges will be revealed on the day itself, but be prepared to use both your left and right brainpower to complete the tasks! Each team will consist of six to eight people. Each time a team will complete a challenge they will receive a score. The total points will be tallied at the end of the event and the team with the best score will win a special prize.

Ticket price is RMB 150 per person including drinks and snacks. To participate you must register before the event at Payment can be made on the day at the door.

This event is a non-for profit event. All proceeds will be donated to Chi Fan for Charity.

For more information on the Creative Hutong Golf Event and registrations for bookings, please visit


Creative Hutong Golf


From Black Sesame Kitchen



Black Sesame Kitchen Summer Break


After working hard all year to bring you our wine and dine dinners or seeing you at one of our cooking classes, Black Sesame Kitchen will be closed July 24 – August 6 2012 for a well deserved summer holiday break.

But don’t think we’ll be relaxing too much!  Chef Zhang will be returning to his home province of Shanxi and everyone else travelling around China. So we hope to introduce you to some new dishes after the summer break.  We are still taking reservations for after the summer break.  Hope to see you after August 6th!


Make Your Own Zongzi for Dragon Boat Festival


A few weeks ago the lovely people over at City Weekend came to the kitchen for a photo shoot on how to make zongzi for the upcoming Dragon Boat Festival. With the help of our chefs, they have put together a fantastic article detailing both the wrapping and cooking method, as well as a comprehensive shopping list with prices.

This year’s Dragon Boat Festival falls on Saturday June 23rd. We will be serving zongzi to our guests at popular Wine n Dine events over the festival weekend.

Dragon Boat Festival: Zongzi 粽子

Zongzi (粽子) is a traditional Chinese food made of glutinous rice stuffed with various sweet and savoury fillings that are wrapped in bamboo, hemp or reed leaves and steamed. Traditionally, zongzi are eaten during the Dragon Boat Festival (端午节  Duānwǔ Jié), which, according to the lunar calendar, falls between late May and mid June (the fifth day of the fifth moon). The zongzi are eaten in commemoration of Qu Yuan, a famous Chinese poet who took his own life by drowning after the unbearable guilt he felt for failing to warn his kingdom of invasion. It is said that the local people threw parcels of rice into the Miluo river to keep the fish from eating Qu Yuan’s body.

Ingredients Needed: 

Red dates, date paste, sticky rice, sweet beans and hemp leaves . The main ingredients you’ll need are the sticky rice and the hemp leaves, and then you can pick whatever tasty fruit or meat you want to fill the zongzi with.


Step 1: Prep Work

Before making zongzi, you first soak the rice in water overnight and soak the leaves in water for at least three hours. Some prefer to soak the leaves overnight as well, but as long as they’re soft and flexible, they’re good to go.


Ingredients for Zongzi Making

Step 2: Fold the Leaf

Start by folding the leaf at its stalk to make a sheet. Hold the leaf at one end, flat edge down, and fold it to make a funnel with the leaf. As you do this, be sure to push in the leaf at the bottom of the fold so there’s no gap or hole in the bottom of your funnel. Also make sure the shorter end of the leaf is on the inside of the pocket and the longer portion is on the outside.

Folding the Leaf

Folding the leaf

Step 3: Add the Insides

First fill about two-thirds of the funnel with the soaked rice. Then you can add the stuffing of your choice. We used dates during our lesson with Chef Wang and placed two dates on top of the rice. For other ingredients, a tablespoon-size amount should do the trick. Top that off with a little more rice to finish out the filling.

Add the Insides

Add the Insides


Step 4: Wrap it up

To close the leaf, wrap the long stem over the funnel opening by squeezing the sides of the opening and folding the long part of the leaf over the top. Make sure you don’t leave any gaps on the sides so the filling doesn’t spill out, and once the leaf is completely wrapped around, use leaf shreds or strings to tie the zongzi together.

Wrap it up

Wrap it up


Step 5: Boil Away

All that’s left now is to throw your nicely wrapped zongzi into a pot of water to cook. After boiling the water, turn the stove down to medium heat and leave the zongzi to cook for one to three hours depending on the size of the zongzi. You may need to add water throughout the process to ensure that the zongzi are always submerged in water.

Boil Away

Boil Away

~  Pictures and text supplied by City Weekend, Grace Carey and the hands of Chef Wang from Black Sesame Kitchen.


Is it Numbing Enough? Sichuan Peppercorns


Have you had Sichuan food and had a funny numbing sensation in your mouth? What’s the cause of this strangely fun feeling? It’s one of Sichuan food major ingredients in cooking, the Sichuan Peppercorn.  Like it or not, it creates a buzz.

Sichuan PeppercornIngredient: Sichuan peppercorns

Other names: Szechuan peppercorns, Chinese prickly ash

Chinese name: 花椒 huājiāo (literally “flower pepper”)

Did you know?

As the name would suggest, Sichuan (Szechuan) cuisine is bountiful in dishes containing Sichuan peppercorns.

Despite its name, Sichuan peppercorns are not a direct relation of the pepper and chilli but rather a member of the citrus family.

Sichuan peppercorns have a very unique flavour profile. Unlike true peppercorns or chillies, Sichuan peppercorns are not profiled by a spicy heat but rather impart an unusual numbing sensation. Sichuan peppercorns are  often paired with chillies to create numbingly spicy dishes such as mapo tofu, kungpao chicken and, perhaps most notably, Sichuan hot pot. Sichuan peppercorns are one the ingredients in Chinese five spice. The pairing of dried red chillies and Sichuan peppercorns causes the heat of the chillies to linger for a much longer time than chillies alone.

Suggestions on how to use ingredient:

Infuse oil: heat oil in a wok with a few Sichuan peppercorns. As soon as they become fragrant, scoop them out and discard. Continue with your stir fry recipe of allow to cool, funnel and bottle.

Spice up your popcorn: heat oil in a pan and add a few Sichuan peppercorns, add popping corn, turn off heat once popping stops and serve with a sprinkling of sea salt.

What BSK dish includes these ingredients?

Chongqing spicy chicken

Mapo tofu, Chongqing spicy chicken, sweet and sour lotus root, kungpao chicken.


When and where can they try these dishes: 

Sichuan peppercorns inevitably pop up in dishes during our wine n dine dinners and in many of our class recipes.

If you want to come in and learn how to use Sichuan peppercorns more comprehensively in your cooking, join us for one of our Sichuan cooking classes.

Check our class schedule for Sichuan 1, Sichuan 2 and our tofu class.


~ blog post and photo contributed by Grace Carey (BSK Events Manager)



Hello Friends of Black Sesame Kitchen!


Friends of the Kitchen!

This is our first entry of Black Sesame Kitchen’s Wok’s cooking!  We hope to bring you interesting blog posts on a regular basis about chinese cooking ingredients, cooking techniques and new dishes for you to try in your kitchen.

Let us know if you have any ideas or questions. We’d love to hear from you!

Happy cooking!

Black Sesame Kitchen Team