What's Cooking at the Grand Hyatt
- brittanypanter
- 2015年7月14日
- 讀畢需時 3 分鐘
Photo: Contemporary and traditional designs blend together at Beijing Kitchen in the Grand Hyatt
Tucked away in a quiet corner of the Grand Hyatt just off the lobby is Beijing Kitchen. Specializing in cuisine from northern China, Beijing Kitchen is modern yet rustic. Not the least bit ostentatious or kitsch, as some high-end restaurants in Macau are (we’re not pointing any fingers), Beijing Kitchen’s exposed brick walls compliment natural wood features along the ceiling and floor which combine nicely with Chinese decoration throughout the spacious restaurant. The black and white photos that adorn the walls and the display wall of beautiful Chinese teapots at the entrance are nice touches.
Photo: Open kitchens provide the guests vantage points for watching the chefs in action
Four open kitchen-style stations offer a glimpse of the effort that goes into preparing many of the dishes including the hand-pull noodles; artfully assembled dim sum; and the popular roasted duck. The menu offers a sizeable range of dishes from around the capital as well as several from Sichuan province.
Photo: The large menu offers something for everyone, including Sichuan-style sliced fish with preserved vegetables
There are over a dozen appetizers; ten different soups; a large selection of poultry, meat and seafood options; noodles, rice and congee; dumplings and buns; a few vegetarian options; and desserts.
Adventurous wine lovers might care to sample one (or more) of the 18 different Chinese wines on offer that cost between MOP280 and a staggering MOP55,980 a bottle. In addition to Chinese wines there are plenty of the usual suspects as well as liquor, with an entire page dedicated to Scotch alone. There is also a nice range of Chinese teas.
Photo: A selection of appetizers from Beijing Kitchen
Our tasting menu started with a selection of Beijing Kitchen signature appetizers: mushrooms with minced black truffle and preserved vegetables (MOP80+); spiced sliced beef with roasted pepper and chili oil (MOP128+); and sliced beef with beef offal, chili oil, sesame paste and Sichuan pepper (MOP158+). The preserved vegetables in the mushroom dish added a slightly sour hint which was evened out by the earthy flavor of the truffle. Our pick of the three was the sliced beef with Sichuan peppers. This dish was added to the menu after it proved popular on a temporary special menu.
Photo: Peking duck is carved tableside before being served three different ways
To follow the appetizers was traditional Peking duck (MOP388+/half and MOP588+/whole). Roasted in a wood-fired oven and expertly carved tableside, it is a must try. The duck was served three different ways. First, the crispy skin was gently removed, which is to be dipped in sugar before eating. Next, the meat is sliced off the carcass and is either dipped in a pungent garlic sauce or eaten with pancakes. Imported pancakes (the water in Macao is apparently not right) are wrapped around the meat, slices of green onion, cucumber, and Peking sauce, which is made with soybean and flour. Customers that opt for the full duck will get duck soup as well.
The next course was braised shrimps with eggplant, chili and bean paste (MOP238+). Simple but delicious, the large shrimp were meaty and the eggplant tender. Savory with a little heat, this was a very nice dish.
Crispy Mandarin fish (MOP408+) was course number four. Served with a sweet and sour sauce, the fish was deboned but served whole, splayed out on the plate with its mouth gaping upwards. The fresh fruit and pine nuts that accompanied the dish was a nice touch.
Finally, the meal was wrapped up with a small bowl of spicy but delicious Sichuan “Dan Dan” noodles (MOP58+) and a plate of seasonal fruit (MOP98+), which is a great way to end any meal that consists of the intense but delightful flavours we subjected our tongues to.
Open from 11:30am to 12am
For reservations call (853) 8868 1930
To view more details about Beijing Kitchen visit our directory.
