|Beijing Kitchen at the Grand Hyatt Macau|
|Shanxi knife-cut noodles with pork and mushroom|
The restaurant is very contemporary looking with a few subtle Chinese accents, such as a display of porcelain against the wall, Chinese wines sealed with paper lids on shelves and even a long dragon kite suspended from the high ceiling. There's also a few open kitchen stalls for different items, such as dumplings, steamed buns and noodles.
Perusing through the menu it's not strictly northern Chinese; one can order steamed garoupa or wood-fired honey-glazed pork, braised abalone, shark's fin soup and double-boiled bird's nest.
|Panfried pork dumplings with cabbage and yellow chives|
Another dish was the pan fried minced pork dumplings with Beijing white cabbage and yellow chives. They came beautifully presented purposely stuck together with crispy bits left over from the flour and water mixture. As a result these dumplings had a play on textures, crunchy and soft, and even more savoury with dark vinegar.
|Fried rice with prawns, French beans and preserved vegetables|
We also had a dish of braised eggplant, garlic and sweet soya paste that was very flavourful and baby cabbage in duck boullion topped with thinly-sliced Chinese ham. Braised ox tail with chilli was excellent as well as the spring onion cake. Another winner was the Tianjin steamed pork buns with spring onions. The bun was very spongy and smooth, with juicy minced pork inside.
|Baby cabbage cooked in duck boullion|
What was even more impressive were the pancakes that were steamed and practically paper thin. We thought they'd break because they were so delicate, but they were actually quite elastic and wrapped easily without falling apart. We added condiments like mashed garlic, cucumber, spring onion and plum sauce, and sugar is also very northern Chinese. Yum.
|Slicing up the Peking duck tableside|
Finally for dessert, the menu has a selection of Western and Chinese sweets, but this is a weak point for the restaurant. While the sorbets, peach Champagne and raspberry were refreshing, the honey jasmine ice cream was reportedly not good to eat. Another was the double boiled papaya with almonds that came chilled, but would have been better hot.
Nevertheless we still thought it was a delicious and memorable meal at around HK$1,800 for nine people including 10 percent service charge.
G/F, Grand Hyatt Macau
City of Dreams
Estrada do Istmo, Cotai
853 8868 1930