Housed in Park Life in the Beijing Yintai Centre – also home to the Park Hyatt Beijing – IFW celebrates its 2nd anniversary in March 2011 by announcing a new culinary concept emphasising the restaurant’s acclaimed Chinese cuisine.

IFW’s refined, marketplace-style interior remains the perfect setting for a lively, funky dining experience, with chefs chopping, frying and grilling at live cooking stations, generating an electric atmosphere. However, Executive Chef Jack Aw Yong’s all-new menu of modern Chinese cuisine takes IFW in a fresh, exciting direction based on the philosophy of blending contemporary flair with traditional Chinese recipes. And what better to complement fine cuisine and a fun environment than IFW’s fabulously wide-ranging selection of New and Old World wines – some exclusive to IFW – sparkling wines and imported beers?

F&B Director Adam Lu says: “IFW’s second anniversary is an opportunity to give our customers a fantastic, fresh sensation – authentic Chinese flavours presented with a modern aesthetic that friends and families can enjoy together. We also want to put the spotlight firmly on our chefs’ talents as they produce Chinese cuisine they are proud of. IFW is a young, dynamic concept and we are always looking to try out new ideas!”

For a mouthwatering starter, try the Sichuan Spicy Scallops. A generous portion of plump, juicy scallops, cooked Sichuan-style and paired with a zingy, zesty dipping sauce of spicy oil, peanuts and sesame. Sizzling and spectacular, this discovery is only the beginning!

The sumptuous selection of delicate, tempting desserts is the cherry on top of IFW’s cake – guests can choose from beautiful, delicate and even healthy treats, such as the gorgeous Green Tea Chiffon Cake, the Dragon Egg and the silky smooth Bamboo Bean Curd Custard. An extensive wine list complements the innovative cuisine, featuring champagne, sparkling, red and white wines.

“The aim is still to give each dish the most authentic flavour,” says Chef Aw Yong. “We’re pleased to offer a lively place where guests can gather to celebrate the best that China has to offer through our distinctive cuisine and dynamic festivities.”

IFW is ready to take you on a fresh journey of discovery, inspiration and delight – prepare to be thrilled!

IFW Opening Hours: Lunch 11:30am to 2:30pm daily Dinner 5:30pm to 10:30pm daily

Go Local

4.5/5 stars

This March, the Park Hyatt’s IFW celebrated its second birthday, and Executive Chef Jack Aw-Yong decided it was time to take the restaurant in a completely new direction. From a menu that featured foods from around the world, IFW has now turned exclusively to Chinese cuisine, with hugely successful results. Sandwiches, sushi and other items are also still available for takeaway at outside counters.

The environment is the same—a large, clean space with open kitchens and a lively atmosphere. Diners are immediately met by wonderful smells, preview ing the superbly executed flavors to come. The menu is basically the greatest hits of Chinese cuisine, and everything’s done extremely well. The Mandarin fish (¥150) is easy to eat and highly flavorful, with a sweet, gingery taste. The chicken soup with Yunnan mushrooms and wolfberries (¥35) is also full of flavor, and it’s among the best Chinese soups we’ve had. Chef Aw-Yong used to work at Made in China, so it should come as no surprise that the roast duck (¥188/whole) is also tip-top, although the pancakes it’s served with tend to dry out quickly. We also loved the “fresh spring rolls wrapped with braised vegetables, fungus and glass noodles” (¥55), a vegetarian dish that centers around julienned carrots, cabbage and bean sprouts that are lightly wok-fried but still delightfully crunchy.

Prices can get a little steep. For example, while the beef skewers are far, far beyond your average chuan’r, we’d still think twice before paying ¥120 for two. But IFW offers a great deal on weekends for those who want to fill up for less. At both lunch and dinner on Saturday and Sunday, you get an all-you-can-eat selection of dishes, plus free-flow sparkling wine and beer for ¥328.

Sienna Parulis-Cook