The menu here is quite rich. The dishes in the restaurant feel that the selection of ingredients is fresh, the preparation is fine, the colors are bright, and the variety is wide. The food is quite comfortable. I think it is a good restaurant.
The predecessor is Taiwan Hotel, now called Peninsula, immediately tall, the food is very delicate, few people, want to quiet, just right.
The environment is high and the atmosphere is romantic. Because the name of the shop has already been stated, the service is in place, and you can feel it from the moment you step into the shop. The food is more exquisite, and the chef can cook according to your dining requirements. This is really intimate, lobster meatballs Teeth, fresh taste, lamb shank without smell, hot spring eggs are well done, very particular about heat control, desserts, sweethearts are too satisfying, the portion is large, can satisfy the stomach of desserts, the presentation is good, the quality is really good ,recommend.
The environment and service are the same level of hotel standards exist, the two snacks before the meal have molecular cooking of sodium alginate, and there are innovative forms of boletus ice cream, taste is accurate, for the material flavor is also very strong, this is the advantage. The waiter can introduce the ingredients in detail. The disadvantage of three breads before the meal, one soft two hard, two hard is too hard, without drinking water can cut the upper part of the fin. Each dish, very delicate, but delicate to the point that does not match the main course. 80g staple 40g side food 20g sauce, the main course two courses may have this weight, only suitable for watching, not suitable for eating. Palate, lamb leg is fresh enough, the artichokes match also outstanding ingredients taste, itself a little meaty artichoke can bring new flavor on the taste. The fish is soft and crisp enough, but the skin is not open yet, and the meat is broken first, it is a little bit of a destruction of the whole sense. The two ways of showing cauliflower are quite contrasting, with a slightly sour flavor in the sauce of the mud, which can neutralize the fish's greasy and the cauliflower's slime, and is a delicate balance of taste. The dessert part is good, the car is very creative, the chocolate millet part can be rich contrast, millet is very sweet, chocolate is very sweet, butter sauce is very sweet, only two small blood orange, the taste is not received acid and refreshing will be covered in the past.
On a self-guided tour of Beijing last week, my old friend booked this hotel for one night. Waldorf Astoria Beijing opened in 2014. It is a luxury hotel with a good environment, clean and tidy, complete service facilities, swimming pool, gym, business The center, Chinese restaurant, western restaurant, postal service, and taxi service are all available, but parking is charged. The room is spacious and bright, bathroom, high-speed Internet in the room, free WIFI coverage in the room, smart toilet, shower facilities, and non-smoking rooms are available , Tableware, balcony, disposable toiletries, free computers in all rooms, it is very convenient to look from the hotel lobby, you can see the panoramic view of the capital, friends who have the opportunity to come to Beijing to stay here for a night, feel the panoramic view of the capital is very good Oh
A more distinctive place to spend, good service
Pickled tomatoes with buffalo cheese is my favorite. Although my husband has different opinions, the cheese is not strong, and it is perfect when paired with slightly heavier pickled tomatoes. To tell the truth, the leg of lamb is average, especially when paired with black garlic, the taste is a bit strange, but the other pickled fish on the menu is really amazing, especially when it is paired with ham, which is sour, salty and sweet. It is very interesting. Desserts are average, the only thing that can be said is that they are not large, suitable for people like me who do not like sweets. The service is good, there will be an introduction when the dishes are served, usually a look will come up to ask what is needed, and is busy and not chaotic, the overall is very orderly, I can see that the training is in place. Our seat was by the window, and it was very pleasant to watch the sunshine of the early autumn sunshine leak from the dense leaves. But the only thing that is not so good is that the bathroom is too small, there is only one male and female, and the sink is also in it. If there are more people, there will be a line.
The rye-walnut buns of the pre-dinner bread are perfectly soft when the butter comes up (it is also printed with the label of WA). The curry and champagne sauce in the foie gras of the appetizer is very good, and the acidity brought by the champagne is neutral. After the greasiness of foie gras, the curry set off the sweetness of the scallops. I tried another appetizer, duck liver drape, which was made like a chocolate mousse...soft and delicate with pistachio and Dijon mustard sauce. It was delicious. The crisp bread on the top balances the taste. The main dish, the fried lamb chops, is half-ripe, which is slightly under-faulted and too tough. You can try it at 7 points or let the recommended maturity. Another main dish, cod with cauliflower, I’ve never felt that cauliflower has such a strong flavor before, and it complements the light cod, which is interesting and interesting. Finally, give a serious praise to his desserts. First of all, the sweetness is completely suitable for Chinese people’s preferences. Including the wine-stained cherries, the wine and sugar did not let the wine and sugar rob the cherries themselves. The aroma and meaty taste of the cherries. With a little sourness of the cream, it was perfect. The second favorite dessert turned out to be the last Fernanche and grapefruit tart... Very unexpected and pleasantly surprised. Fernanxue’s almond flour must be roasted and sifted, calm and sweet. The acidity of the grapefruit tower is really exciting. Fans are not sour and can’t accept it. I am very excited about the acidic taste. The sea salt crackers underneath finally suppressed the vigorous acid and the unique fragrance of grapefruit, which is considered to add to this meal. The climax and the instant finishing service: extremely careful, but not too restrained, the breadcrumbs are wiped carefully before serving the dessert