Michelin Beijing restaurant ing witnessed the gradual transformation of TRB in Beijing, once again returned to the founding store, the environment is still the same, the quality of service up meals is constantly improving and humble, the original sense of ritual continues to maintain, and it is also the first feeling of Michelin recommendation. But we agreed that there was room for the dishes to rise. The foreplay of snacks and small glasses of sparkling wine was sincere and refreshing. Friends who just returned from skiing were a little drunk, and the candlelight was even more confused [covering face] The next foie gras and scallops were all well-organized for me. One person absorbed double and it was a bit unbearable. TRB every dish, especially the main dish, is clinging to the sauce. The waiter's ritual sense is indeed there. So the sauce is heavier than the ingredients. I imagine that many ingredients rush into the tongue and throat, saving the front adjustment, the back adjustment is harmonised. I got up early in the morning and aftertaste for a long time, I forgot what I ate last night. The deepest impact on the food.