The Ritz-Carlton, Beijing opened in December 2007, and the Jade Restaurant has been tepid. Since Chef Koo Zhihui joined in 2009, the turnover of Jade Restaurant has increased nearly 6 times in one fell swoop, and it has won almost all the catering awards issued by the media in Beijing over the years.
Celebrities and celebrities are the guests of honor at the Jade Restaurant, including Jackie Chan and his wife, and some foreign dignitaries also appreciate Master Gu's dishes, including Blair, Kissinger, Schroeder, Hillary and other big names. Unfortunately, Chef Koo left in 2016, and the menu has undergone a corresponding change, and some diners have reported that the quality is not as good as before.
The Jackie Chans' favorite is crispy chicken, which is still the restaurant's top spot. The crispy chicken skin at Jade Restaurant is grilled crispy, but with the right heat and timing, the meat is not dry at all, but tender and juicy. The menu is marked with signature dishes, vegetarian dishes, and seafood, as well as nuts, grains, and spiciness. There is almost no need to worry about stepping on thunder when dining in a star-rated hotel, but everything that can be put on the table has a certain level. Stir-fried Canadian scallops with scallops with shallot bacon, chicken with roses and soy sauce in a casserole, and Italian olive short ribs baked with honey are all great in terms of presentation and taste; Star restaurants often use truffles and other precious ingredients to highlight the grade, and the black truffle sauce baked Australian lobster, black pepper turquoise fried Wagyu beef cubes, and black truffle baked Zhanjiang chicken are also remarkable dishes; Even rice and pasta dishes will highlight the high-end ingredients, such as jade's signature fried silk sprouts, and seafood in rice noodles in spotted ball soup. As a Cantonese restaurant, Jade Restaurant's refreshments are also praised. Signature dim sum includes original Sea Emperor abalone crisp, shrimp scallop dumplings, black truffle xiaolongbao, pine taro paste, crispy beef cheong noodles, green Luohan cheong fun, etc.
The Jade Restaurant at The Ritz-Carlton, Beijing is decorated with 188 pieces of jade on the arched wall outside the door, and the flowing pool is full of media awards. The main dining area is not large, and the 7 private rooms have their own characteristics, but all of them reflect the classical beauty. The quiet wood carvings, the chic stone carvings of mythical beasts and crystal chandeliers contrast with each other, and the bamboo tea list on the table is very textured, reflecting the sense of elegance and luxury everywhere. It's a pity that the decoration is not new, and the iron plate and spoon for towels are not glossy due to long-term use, and they are not equipped with two pairs of chopsticks like Lee Garden. The service is proper and meticulous, the waiter will ask if there are special dietary requirements or food sensitivities when ordering, and it is also timely to add water and change dishes, and the additional 15% service charge is more reasonable. The corkage fee is 300 yuan/bottle for red wine and 500 yuan/bottle for white wine. Parking is free and plentiful for dining.
Chef Koo Zhihui was once the soul of Jade Restaurant, and since he left his job at the end of 2016, he has opened a restaurant called "Beijing Kitchen" in Beijing's SKP Plaza, with the original intention of hoping that customers can feel the intimacy and intimacy of entering their own kitchen. There are one-third of the people in the back kitchen of Beijing Kitchen, and the good products are almost comparable to those of Li Yuan, and the quality control is average, and there are thunderbolts from time to time. Many diners come to visit, but there are mixed reviews, so I won't repeat them here, but I recommend trying them for yourself.
