TRB Hutong

Absolutely an amazing experience. The staff from the moment we arrived where wonderful and attentive. They where only surpassed by the wonderful food and sparkling wine and red wine. Thank you for making our 1st wedding anniversary truly amazing.

Caviar oysters taste salty, thin and crisp at the bottom of the tower, and a ribbon of meat between the caviar and the bottom of the tower, with a little lemon aroma in the chewing room. "Goose liver paste" salty mouth foie gras with a super small base, foie gras eat a bit greasy, the base because of the water in foie gras, it became a bit wet and soft, lost the texture of the layers. The cheese puffs were warm, with salty cheese sauce and a sense of mustard. The "cheese potato mousse" and the "chillnut" feel very autumn, with a layer of French sweet wine to add another flavor, the mousse in the inner taste is sweet and creamy. The "pre-dinner bread" now offers only a plain-looking sour bread, with no seasoned butter, and feels a bit confused. "Caviar sweet corn mud" from top to bottom is the caviar, lobster soup oysters and corn mousse, the first two salty paired with the sweet, tasted OK, but as a fore dish, still feel a bit heavy. "Japanese Tuna Tata Seaweed Smoke" is a shredded tuna with a shredded root underneath and a three different sauces. Personally, the tuna part is a bit fishy and doesn't really blend well with the root shreds below. Brown sauce is sweet, green and white sauce is crammy. The sea shrimp is served with hand-mashed Japanese cherry tomatoes, and the sauce is made with hairy crabs. Sea boiled shrimp eat QQ bullet, taste very sweet, tomato taste very like pasta basil red sauce feeling, the overall taste is salty sweet slightly acid. The skin of the fish is not crisp, and the sauce is light, and the sauce is fresh and fresh. The garnishes and asparagus are cooked a little too well, and the softness is not crisp enough. The beef Bordeaux Red Sauce is M9 grade, and the ripeness is medium, and the outside is crisp. The garnishes are boletus and spinach mud, and the spinach has a little bitter taste. The sauce has red wine sauce and black truffle sauce, but it does not taste the special flavor of both. The mashed potatoes are served with beef mashed potatoes with vermin flowers and 5J ham, and the taste is moderate. The mango cherry sabayo is a flower, and the next is sabayo, and the side is yoga jam, lemon jam and Japanese black sugar jam. It is said that Champagne was still in Sabayong, but I didn't eat it, and it just resembled the taste of ice cream. Mango itself is good, so the dessert is not bad. Fernando changed his shape and almost didn't recognize it. The top is a little cherry sauce, a little more sour to relieve the greasy. "Kelulli" the best, crisp, tender outside, is a perfect Kelulli should have.

The TRB home is beautifully set, caviar, foie gras, lobster, and steak are all excellent, but the Yuanbei is a little bit different and not fragrant. Three kinds of wine with different dishes, adding the taste of the dishes, will go back to Beijing and try new dishes again~

TRB Hutong (North Beach Street), a busy area in the lower hall, during the weekend or holiday eating peak time, it is best to set a safe location in advance.

It's not expensive. Everyone knows that it's delicious. It's delicious.