Entering December, the year-end dinner began again. Whether with family, friends or colleagues, head to the Five-Star Hotel's Michelin-starred restaurant and try the chef's signature dishes. If you're at a loss for the menu, you're not wrong to order these signature dishes.
Roast duck is the signature, and there are creative dishes from the north and south of the sky
Restaurant: Kyoyado
Star Rating: 1 star
Chef: Li Dong
A la carte recommendations: Peking duck, plum tomatoes, tea roast australian beef belly
For the second time this year, The Yoga Hotel's Jingyatang has received a Michelin star, and chef Li Dong, a Native of Beijing, is a fusion of local flavors. He collects ingredients from all over the world and brings the specialties of Tiannanhaibei to the table, authentic and innovative. The signature dish here is roast duck, where the skin of the roasted duck from the date wood melts in the mouth and the duck meat is tender and firm.
Alternatively, try the tea-scented roasted Australian beef belly, which is very delicate. The secret sauce made of Tieguanyin marinates the Australian Wagyu beef belly, the tea aroma is poured into the meat, the fried crispy tea leaves and the tender beef belly that is slowly roasted after 20 minutes of low temperature, relying on each other's taste and aroma, bringing a unique and fresh taste.
There is also a dish of pan-fried black truffle vegetarian goose, which is a creative version of the famous Zhejiang dish pan-fried vegetarian goose. Black truffle sauce seasoning mushroom filling, tofu skin wrapped filling after smoking treatment and then fried in vegetarian oil, yellow and bright color, fresh sweet and soft in the mouth. Fresh black truffle shavings, scattered between the plates, have a fresh taste.
Inspired by the flow of the four seasons, the yuzu honey beef is sweet and sour
Restaurant: Zijin Court
Rating: 1 Michelin star
Chef: Wang Chunzeng
A la carte recommendations: lobster soup with rice, yuzu shallot roasted snowflake beef, crispy pigeon with crispy hanging
The Waldorf Astoria Beijing's Purple Pavilion has just been awarded a Michelin star and is dominated by Cantonese cuisine, while chef Wang Chunzeng pays attention to heritage and seasonality, and his specialty dishes are usually inspired by the seasons, select seasonal ingredients and combine local food culture to prepare. Among them, the signature "Zijinhui" can best reflect the golden value of Cantonese cuisine, including the original South African dried abalone, flower glue, Kanto Ginseng, selected fish lips, etc., simmered in thick soup, suitable for year-end dinner.
For the gourmets, Wang Chunzeng's creative side dishes are also a must-order. One is lobster soup, Perak Gold and Silver Rice, which is fried until golden and crispy, served with organic tomatoes, Australian strips, raw crab meat, and Australian lobster boiled seafood soup. When serving, the golden rice is poured into the lobster soup, which is crispy and fresh.
There is also a dish of roasted snowflake beef with yuzu honey onion, which is made with yuzu honey and is sweet and sour, enriching the texture of the whole dish. Beef is cooked with great attention to the heat, less than a taste, more meat old, regardless of color, shape or taste, highlighting the chef's pursuit.
Double-flavored fish head and stinky mandarin fish make up the Hunan "spicy" flavor puzzle
Restaurant: Xiang Ai
Chef: Haiwen Lee
A la carte recommendations: double flavor Thousand Island fish head, stinky mandarin fish, durian sand crystal popsicle
If you want to eat something different from your friends, Xiang'ai, located in the worker's body, is the first choice. Chef Li Haiwen's Hunan cuisine is different from the traditional impression, inheriting the strengths of the Xiangxi, Xiangjiang and Dongting Xiang cuisine branches, supplemented by a fashionable and spicy feeling, and re-forming the taste puzzle of Hunan "spicy".
The signature dish, Qiandao Fish Head, uses the flower silver carp head airlifted from Qiandao Lake on the same day as raw material, cooked with two flavors of chopped pepper and sauce pepper, plus Xiangxi camellia oil, so that the delicious fish head and the flexible fusion of peppers can feel the romance of fishermen. Knowledgeable people will also order a dish of stinky mandarin fish, typical Hunan cuisine, mandarin fish is small in size, fried on both sides, the soup is oily, when serving with a little onion shredded bottom, with fresh peppers, and finally served in a pot manner, very enjoyable.
Young people's favorite durian sand crystal popsicle, made of Thai durian pulp, with two kinds of cream quickly scattered, frozen at a low temperature of minus 23 ° C, up to 60% of the pulp ratio to ensure the maximum tenderness of the taste and the richness of the taste.
Cantonese chefs meet seafood ingredients and treat themselves to an abalone casserole
Restaurant: Purple Meal
Rating: Michelin Plate Award
Chef: Lai Sung-keung
A la carte recommendations: Mandarin abalone casserole, steamed East Star Spot, Cantonese dim sum
Mandarin Oriental Wangfujing, Beijing's Purple Restaurant has a must-see by two star chefs, one from Hong Kong, Chef Lai Sheng Keung, and the other is Consultant Chef and Michelin-starred Culinary Consultant Huang Yongqiang. Lai Issei Keung is good at integrating Western ingredients and techniques into Cantonese cuisine, and Western food elements such as black truffle, Australian wagyu beef, caviar, grapefruit, and flavored mayonnaise can often be seen in the menu.
The seafood dishes here are worth a try, and Lai Shengqiang will use ancient methods, steaming, garlic, soy sauce and other techniques to interpret seafood ingredients to achieve a delicate balance. For example, Wenhua abalone pot specially uses Dalian wrinkled plate abalone, adds light shrimp paste, highlights fresh, salty and fragrant, and then cooks with dried shrimp and fresh and tender chicken, setting off the crispness of abalone and rich layers.
There is also a steamed East Star Spot, which is the most test of the culinary standards of Cantonese chefs, and the steaming is supplemented by a clear sauce to highlight the tenderness of the deep-sea fish. The sommelier will recommend a 2013 French Burgundy red wine with aromas of wild strawberry, fresh cranberry and licorice, perfect for pairing with tender steamed Eastern Star Spots. In addition, you can also eat the delicious food of consultant chef Huang Yongqiang, such as the pan-fried wild mushroom bun.
Fried lamb with green onions, braised pork with abalone, classic northern dishes seem to be homely but exquisite
Restaurant: Chang'an No.1
Chef: Jin Qiang
A la carte recommendations: roast duck, braised abalone, fried lamb with green onions
Chang'an No. 1 of Grand Hyatt Beijing has always been favored by gourmets for its old-fashioned northern dishes such as roast duck and rich chicken. Executive Chef Jin Qiang is an authentic Beijinger who has been working here since the restaurant opened for more than 20 years and is best at giving new ideas to ordinary home cooking, such as roast duck, kung pao chicken, and cold spinach.
Abalone braised pork is Jin Qiang's original dish, the selection of ingredients is very exquisite, pork should be "three layers of flowers", abalone more use of delicate meat of Dalian fresh abalone, live when cooking. It is said that the traditional simmered abalone is boiled with ingredients such as elbows, pork belly, ribs and chicken to allow the abalone to fully absorb the broth and give it a strong meat aroma. Jin Qiang brought out the pork belly list, paired with abalone, which is also rich in collagen, which is both balanced and novel. Another dish of fried lamb with green onions seems to be homely, but in fact, it is exquisite, using Shandong Zhangqiu scallion white, after fusing with the tender lamb, it can enhance the fresh flavor of the lamb, accurately control the heat, and make the lamb aroma overflowing.
In the winter, there is also a special menu that warms the heart and warms the stomach, you may wish to try the northern specialties, including winter melon and lamb balls, cold winter nourishing yellow stew four treasures and so on.
Beijing News reporter Qu Xiaoyi
Edited by Li Zheng Proofreader Zhao Lin
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