TRB Temple Restaurant Beijing
沙滩北街嵩祝寺23号
中国美术馆向西沿五四大街，过第一个红绿灯口后行驶200米，见工商银行、汉庭酒店、红墙饭店后，右转入沙滩北街，向北沿胡同直行约300米到尽头的院子即是
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Opened by former Maison Boulud GM Ignace Lecleir, and housed in a 600-year-old temple, this restaurant impresses with its outstanding ambiance and service. The menu offers exquisitely presented European dishes, with relatively small portions, and rich, bold flavors.
Hiding in one of the authentic hutongs, TRB serves contemporary European cuisine and strive for dishes that are thoroughly 21-century but also firmly rooted in the grand traditions of the past.
Instant Classic
4.5/5 stars
It should come as a shock to no one that Temple Restaurant Beijing is outstanding. Arguably the most anticipated opening of 2011 is helmed by Ignace Lecleir, the man who opened Maison Boulud, and it’s housed in a 600-year-old temple. Unsurprisingly, the environment is ground breaking and the service is flawless. The food isn’t perfect, but still very high quality.
The interior is modern, although you can still feel the structure of the renovated temple. We look forward to summer when you can get a better look at the exterior—winter is too cold and dark to do the courtyard justice. Seating is varied, making the venue appropriate for both large dinners and intimate meals, and the space between tables offers a refreshing degree of privacy.
The menu is straightforward, with just enough choices but not overwhelming. Exquisitely presented portions are on the small side, but the food is rich and the flavors bold. The tomato salad (¥90) tastes very fresh thanks to the basil, and the intense balls of goat cheese pair nicely with the tomatoes. The smoked salmon with poached egg, seaweed crostini and fennel (¥112) is delectably soft, though a little salty. The salmon with squid and leeks (¥180) is also quite salty, but the ink sauce it’s cooked in is superb. The rich, wintry lamb entrée (¥260) comes with a slow cooked shoulder, a creamy polenta and superb herb-crusted lamb fillet.
The panna cotta (¥68) has a perfect texture and exceptional fresh fruit compote. Meanwhile, despite its wonderful chocolate honeycomb and orange foam, the parfait (¥68) is more interesting than tasty. The jasmine tea and pistachio flavors make for a taste similar to barley tea or rice milk, and the texture is strange. But, with multiple rounds of complimentary sweets, you don’t need to order dessert anyway.
Sienna Parulis-Cook, January, 2012
