Located at the ground level of Grand Hyatt, Beijing Kitchen is a pretty famous restaurant inside City of Dreams Macau, serving authentic northern Chinese cuisine. As it's just near the House of Dancing Water, which is brilliant by the way, Beijing Kitchen has become a perfect dining destination to get one's palate whetted and tummy full just before catching the awesomazing show. And why not? It's a haven for Chinese food lovers, serving both the familiar and the exciting -- from the crowd-favorite Peking duck and hand-pulled noodles to dim sum, and even to a wide array of desserts.
And while a beautiful interior is normally synonymous to intimidating, it's not the case with Beijing Kitchen. It has a striking décor rich in traditional Chinese influence but with modern touches of western accoutrements. From the dramatic display of Chinese teapots at the entrance to the warm colors that don the dining room, Beijing Kitchen successfully exudes both modern and rustic. Atmospheric, yet very inviting. It's definitely perfect for more laid-back intimate dining, as well as eating out family style.
I usually don't gush over appetizers compared to the main dishes itself. But at Beijing Kitchen, I just had to try every meal starter, let them do their job, and be amazed at how each one of them teased my palate for the mains to come.
Great starter. Very flavorful and sharp yet well-balanced, with fresh, crisp greens.
|Mixed Vegetable Salad with Shredded Chicken, Vinegar, Mustard (MOP 65)|
Reminded me a lot of Hainanese chicken, but more savory. A cup of rice here please!
|Poached Chicken, Shallots, Chilli Oil, Soy Sauce (MOP 70)|
My favorite among the appetizers! Very flavorful, and can and will leave you hooked!
|✓ Pork and Crab Meat Terrine (MOP 85)|
Definitely the most interesting Chinese starter in this lot. Dessert-like and quite healthy.
|Yam Cake, Pomelo, Blueberry Sauce (MOP 65)|
The Traditional Beijing Style Duck
So I decided to make a separate sub-category because Peking duck is just awesome.
Our duck was carved two ways -- one with just the skin layered in with a little bit of duck fat, and the other had more meat and just a wee bit of duck skin.
|✓ Traditional Beijing-Style Duck from Wood-Fired Oven|
(MOP 288 Half; MOP 488 Whole)
Beijing Kitchen's sous-chef skillfully preparing the duck
|Glistening Peking duck skin porn~|
The Peking duck comes with the usual condiments -- hoisin sauce, ginger, and sugar. You can dip the duck skin or meat into one (two, or all) of these three. Or, like how I love to enjoy my Peking duck, you can make them into Peking duck pancakes.
|Dip the duck skin in some sugar for a slightly sweet, crisp and savory Peking duck treat!|
Photo from dgmanila.com
I've always shared how much I just love eating them duck pancakes, but I actually haven't taken the time yet to show how exactly to make them. Although most Chinese restaurants here in Manila would serve you the duck pancakes ready-to-be-eaten, there are still times that you have to do it on your own. And it's the case too at Beijing Kitchen as they know interacting with the food is always a fun and welcome experience.
|Time to make Peking duck pancakes!|
Step 1: Place the duck with scallions, cucumber and some hoisin sauce on the wrapper.
|How to roll Peking duck pancakes?|
Step 2: Fold the left and right flap before rolling from bottom to top.
Step 3: Make sure the roll is tight and secured. Eat and enjoy!
I can't remember exactly how many pieces of Peking duck pancakes I had at Beijing Kitchen. One thing's for sure though. It's definitely more than ten! They're that good! Wrapper was thin and had a delicate texture that perfectly encased the crisp and fatty duck skin, sweet hoisin and refreshing scallions and cucumbers. Yum!
Peking duck is generally expensive that it's natural not to let any part of it go to waste. So while we already feasted on its skin and meat, its bones were made into a delicate yet hearty soup. The kind that reminds of being comfortable at home on a rainy day.
|Peking duck bones made into a soulful soup|
The Main Dishes
The Beijing-style duck was really a very enjoyable item from our lunch. However, as much as I'd like to go on and on about it, there are also other dishes worthy of praise.
One of which is this crispy Mandarin fish. I know it might not be the best-looking dish, but it's definitely a great treat for the palate. The fish was already cut in smaller pieces for easier consumption, then breaded and fried before topped with the sauce, pine nuts and melon cubes. Normally, I don't get impressed with sweet and sour-anything. But the additional elements of this dish work and make the usually rich-tasting item, more refreshing. Now, I want to add melon in our sweet and sour pork and see if it'll work!
|✓ Crispy Mandarin Fish, Sweet and Sour Sauce (MOP 338)|
We also had this seafood dish with shrimps braised to perfection -- beautifully crisp and firm, yet still very tender and succulent. The mix of the chilli and bean paste also reminded me strongly of Korean ssamjang, but more sweet and savory. And the eggplants, deep-fried for only a few seconds before they were stir-fried, gives off a slightly crisp outer layer, which begs to be finished off with some rice. Yum!
|Braised Shrimps, Eggplants, Chilli, Bean Paste (MOP 190)|
Call me simple and unrefined, but I really enjoyed these French beans with minced pork... Although normally, I won't pay French beans any attention. I guess that what makes this dish special to me. It made me eat and enjoy something I normally don't care about. Now if I can just recreate this spicy, savory and boldly seasoned dish at home...
|✓ Fried French Beans, Minced Pork, Preserved Vegetables, Chilli (MOP 95)|
Pan-fried dumplings and I have great history. So when this beautiful plate was served on the table, I just couldn't wipe away the smile on my face. How could I? These are beautifully arranged gyoza-like dumplings with an intricate crisped up batter over them. Not only do they look pretty, but the filling was also softer and gooier than most of the overcooked meat filling in dumplings I usually have back at home. Crispy on the outside, juicy and meaty on the inside, and looks like a work of art. What's not to love?
|✓ Pan-Fried Minced Pork Dumplings, Beijing White Cabbage,|
Yellow Chives (MOP 98)
For carbs, we had this serving of handmade and hand-cut flat noodles. This honestly seemed more Taiwanese to me, but I really liked it. The noodle itself was so good -- cooked perfectly al dente, with thinner edges and a thicker middle portion which made every bite very enjoyable. Served with lots of chilli, this is a noodle dish that will satisfy those looking for the perfect noodle texture and love spicy foods with a passion.
|✓ Handmade Flat Noodles, Chilli (MOP 90)|
From the dining experiences I had at City of Dreams Macau, I noticed that most restaurants here offer dessert platters. I hope restos back home can take inspiration from this and start offering dessert platters too. Really, who wouldn't love them?
Beijing Kitchen's dessert platter comes with five kinds of desserts.
|Beijing Kitchen Dessert Platter (MOP 198)|
This is my favorite among the bunch. The osmanthus jelly wasn't cloying, but had just the right amount of sweetness that's also pretty refreshing. I love that it had goji berries in them too. Not only do they look pretty, but the texture becomes more interesting as well.
|✓ Sweet Osmanthus Flower Cake|
The green tea ice cream might not be visible from my shot's angle, but it's definitely the one I fell in love with from these three flavors. Creamy and just oozes with bitter green tea goodness! But honestly, all three were fantastic, so go ahead and take your pick.
|Chocolate, Vanilla, and Green Tea Ice Cream|
I've always loved fruits and it's quite refreshing to have them in this lot. However, I think I still had more of the pudding. Sweet, tangy and just perfect for a not-so-sweet meal ender. Oh, and although I didn't take a solo photo of the chilled beancurd, it was also a welcome addition to end this highly satisfying lunch, as I'm a big fan of 'em chilled taho!
|Seasonal Fresh Fruits and Passion Fruit-Mango Pudding|
I've had meals at Michelin Star restaurants in City of Dreams Macau before dining here. But, Beijing Kitchen still left me a very good and lasting impression. While the Beijing Style Duck somehow stole the spotlight, I can honestly say that the other dishes were also very enjoyable. From the appetizers and main dishes to the desserts, everything we had for that lunch session met my expectations and more. And with beautiful interiors, courteous service, and price tags that are generally friendlier than the other restaurants in COD we had dined at, I can confidently promise Beijing Kitchen that they'll see me again real soon! However, it'd be better if Grand Hyatt will bring Beijing Kitchen in the soon-to-open City of Dreams Manila. That way, I can easily bring my family! ٩(๑^ᴗ^๑)۶
Ambiance - 5/5
Service - 4/5
Price - 4/5
Overall Value - 4/5
Ambiance - 5/5
Service - 4/5
Price - 4/5
Overall Value - 4/5
The Tasting Room, Crown Towers Hotel
Level 1 Grand Hyatt Macau, City of Dreams Macau
Estrada do Istmo, Cotai, Macau, China
Grand Hyatt Macau Website
COD Macau Website
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