Cuisine Cuisine
东三环中路1号北京环球金融中心西塔2楼
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One of the city’s fanciest dim sum dining destinations, this ornately decorated restaurant focuses on private luxury dining and dishes created by the Michelin-star chef who heads the restaurant’s original location in Hong Kong. Highlights include the dumplings and the crispy roasted pigeon. If you can, shell out for the wagyu beef.
Astonishing value for this fine cantonese restaurant where we went by chance this sunday for lunch, as next door yan can cook was closed. Very attentive service, dumplings amongst the best we've had outside of hong kong, a crispy and flavorful roasted pigeon and even a subtile chao zhou style pork tongue. Went looking on the net and saw that the hk branch has two michelin stars. No wonder... Menu start at 138 rmb, and we also took some of tge week end dim sums. A la carte has too many endangered animals for my taste...
Choice Cantonese
One of the city’s fanciest dim sum dining destinations, Cuisine Cuisine focuses on seasonal ingredients, private luxury dining and dishes created by the Michelin-star chef who heads the restaurant’s original location in Hong Kong. The Beijing branch is a maze of private dining rooms ornately decorated with hand-painted ceilings and posh plates and cutlery. The service is very alert and friendly, although a bit overbearing.
We recommend the ¥350 lunch set or discounted weekend dim sum menu to get the best deal at this lavish eatery. The steamed seafood dumplings with Japanese wasabi are exquisite and savory, the diced water chestnuts within giving the dish a nice clean bite. The steamed gold shrimp dumplings (¥36 each, or ¥120 for six) are luscious and packed with huge, high-quality shrimp topped with edible gold flakes.
We particularly enjoyed the wok-fried and diced wagyu beef (¥480) with golden garlic, which comes in a delicious black pepper sauce. The quality of the beef is superior compared to many other restaurants that claim to carry wagyu beef in Beijing, with its fat oozing delicious juices into each bite.
The stir-fried scallops (¥188) are quite ordinary, but the earthy morel mushrooms they’re served with complete the dish. The roasted pork (¥128) and barbecue pork belly puts its own unique spin on the traditional Cantonese dish by placing each slice on toasted white bread, served with sugar and a spicy mustard sauce.
Though this classy restaurant will definitely put a dent in your wallet, the mix of contemporary and classic Cantonese flavors makes it a worthy spend for special occasions.
Sarah Ting-Ting Hou
