The Horizon Chinese Restaurant

Kerry Hotel Beijing Hai Tian Pavilion - Kongfu Cuisine You can taste Kongfu cuisine before the 18th. There are performances and Qufu intangible cultural heritage activities in the hotel lobby before the 12th, promoting Chinese traditional culture, which is very meaningful. Chef Liu, the head chef of the Chinese restaurant of Shangri-La Hotel, Qufu, learned from Master Peng Wenyu, the inheritor of the national intangible cultural heritage of Kongfu cuisine, and personally presided over this event at Hai Tian Pavilion. Kongfu Three Sets of Soup - Made from old chicken, old duck and pork elbow, it is made by repeatedly hanging three times, showing the excellence of Kongfu cuisine cooking, and the soup is sweet and mellow. Kongfu Sauce-flavored Jar Meat - Made from top-quality pork belly, it is made with Qufu local Kongfu family wine, Huadiao wine, rock sugar, cordyceps flowers, and dried snow vegetables, and is slowly cooked for four hours. It is paired with small steamed buns. A piece of meat fits in. It is so delicious, fat but not greasy, and leaves a lingering fragrance on the lips and teeth. Lubi Collection - Choose eight prawn tails, marinate with 15-year-old Huadiao wine, wrap the shrimp meat with thinly sliced ​​dough, golden and crispy, and the shrimp meat is firm and elastic. "It is a great pleasure to have friends coming from afar" Come and check in, Haitian Pavilion is very popular, be sure to book in advance [色][色][色]

I always like to try the restaurants in hotels. I feel that the chefs there are of high level and there are many innovations that combine Chinese and Western styles. Especially the desserts and cakes in the hotel are delicious. I always feel that I can't eat them outside.

Kerry Hotel welcomes new head chef Wu Zhaoming, who has worked in Beijing hotels for more than 20 years. Two years ago, he led a small team to win a Michelin star at the Cantonese restaurant of Four Seasons in Seoul. Now he has returned with glory and brought ten dishes to Haitian Pavilion. I tried three dishes in advance and they were indeed extraordinary and a feast for the taste buds. Black garlic and scallop stewed bamboo chicken, which took more than eight hours in total, is coffee-colored, but sweet and mellow. Boston lobster with minced meat in Sansho sauce, plump shrimp meat and special sauce, not greasy, tender to the right taste. Landu black mushroom fried scallops, similar to the round and slightly sticky rice cake, silky scallops and fragrant black truffle crumbs, paired with a special cocktail with summer breeze, it has a holiday seaside forest style.

I personally think that Beijing roast duck is the best here. It is mainly based on the traditional method of roasting duck in a hanging oven, which is different from other methods in Beijing. The roast duck skin is reddish-brown and the duck is big enough. The dishes are all Cantonese cuisine and are decent.

Shangri-La's restaurant, Haitian Pavilion, tastes good overall. Not many people, suitable for friends to dine together. Our boss Ma has recommended Kung Pao Chicken for a long time, and I finally got to eat it this time. The service level is okay, and the dishes are generally good. The roast duck is also delicious, and everyone is happy to eat it. I will come again if I have the chance.

The famous roast duck by Yuan Chaoying is located in Haitian Pavilion. It is crispy and not greasy, shiny brown, and the crust is very thin, but not broken, just right. The asparagus, prawns, and lychee meat are delicious. The service in the private room is in place, and the dishes are removed and water is added. I brought things that need to be frozen, and they helped to store them in the refrigerator, thank you.

Located on the first floor of Kerry Center, this restaurant is not very eye-catching in appearance. It seems to focus on Cantonese cuisine, but roast duck is also a signature dish. It has many small highlights, but lacks big surprises. It is currently one of the Black Pearl restaurants in Beijing.