Saturday, 12 December 2015

A taste of Beijing in Macau

I am not familiar with Macau so my friends chose this place and they booked the private room for our early Xmas gathering where there is a special menu for MOP8,888.

The restaurant was big and spacious with high ceilings.


We started with Beijing Kitchen Appetizer Platter which was presented really nicely on a tray.
There was tofu, scallops and jellyfish.
The tofu was my favourite because it gets mashed up with the spring onions to make it tasty.

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Next we had the Double Boiled Abalone and Dried Seafood Soup which was a surprise because I have never seen such a big pot of soup for one person!


There were lots of goodies such as fish maw, big abalone and whelks in the soup.
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Then came the Traditional Beijing Style Duck which was roasted in a wood fired oven:



I liked the way the duck was served because it was served on three plates, duck with skin, just duck and crispy duck skin on its own.
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Next we had the fish and lamb.
The Steamed Garoupa fillets were steamed with Jinhua ham slices.
I really liked the deep fried salt and pepper lamb Gigot because the lamb was soft with crispy.

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The Braised Sea Cucumber and Quail Eggs was an interesting combination but both are high in protein.
The sea cucumber was soft in delicious rich gravy.

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The braised beancurd with minced pork, prawns, chili and Sichuan Peppercorn was a shocker!


My tolerance for spicy dishes has gone up but this was extremely spicy.
It was so spicy I could use the sauce as chili sauce!
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Then we had the Beijing Kitchen Style Braised King Prawn which were big and springy.

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The Sautéed bitter melon with salted egg yolk was really nice because I love crisp bittermelon and it had bits of salted egg yolk on it.

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There was also a "Beijing Kitchen" Dim Sum Platter in the set which was really good because I got to try the vegetable dumplings.


The dumplings were amazingly tasty with just vegetables and egg.

There were cute roujiamas as well which tasted great with chili sauce.

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For dessert we finished wit the Grand Dessert Platter.
You get four desserts and my favourite was the purple potato sago.

Seasonal Fresh Fruits.

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We also tried this new molten black sesame cake with refreshing chili and lime icecream.


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To be honest, I was quite full by the end but I hope to come back for more dumplings and try some other dishes.
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Beijing Kitchen:
Address: Estrada do Istmo, Cotai Grand Hyatt andar 1 Macau, Macau
Phone:+853 8868 1930

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