Tomacado Flower Kitchen is a well-known local Internet celebrity restaurant in Beijing, and the integrated model of restaurant and flower shop has attracted many female customers to make a special trip to check in, and since its official opening in 2015, it has been full every day.
When many people mention flower kitchens, their first impression is often a house full of flowers, but as everyone knows, in addition to its super high appearance, this is also a restaurant with "connotation". Chef Zhang Huiyu was previously the Executive Sous Chef of Palazzo Brulais French Restaurant, and before the opening of Hua Kitchen, he spent more than a year researching the cuisine, from French and Italian cuisine to Japanese, Chinese, and even Southeast Asian cuisine, and almost every country cuisine has made some references. In terms of cooking methods, low-temperature and low-fat processing is mostly used to highlight the taste of the food itself as much as possible, and strive to achieve the best balance between nutrition and taste of each dish.
In addition to the flowers placed inside and outside the restaurant, it is also a major feature of Flower Kitchen that each dish is decorated with flowers, and people will always have the urge to take pictures after the dishes are served. The combination of the traditional English muffin cake base and 63-degree hot spring eggs is not new, but the focus is on the Spanish slightly spicy sausage meat filling placed between the muffin and the egg, which adds a layer of Q bomb to this most traditional dish. Another herb roasted three-yellow chicken is also the signature dish of the flower kitchen, this three-yellow chicken has a certain amount of exquisiteness, first marinate the Qingyuan chicken for 3 hours, then air dry for 24 hours, and then put it in the oven until the surface is golden, which not only realizes the crispiness of the skin, but also maintains the tenderness and juiciness of the chicken, meat-loving diners should not miss it.
Located on the B1 floor of Jiaming Center, the restaurant has expanded from the original two dining areas to four dining areas, but there are still a large number of customers waiting for their seats every day. The four dining areas are decorated in a uniform style, with fresh flowers on the walls and chandeliers, and a well-coordinated bouquet of flowers placed on each table. The disadvantage is that the distance between the tables is too close, there is basically no privacy between the guests at the adjacent table, and because there are many guests waiting at the door every day, the overall environment is relatively noisy, and the speed of serving food is slightly slow. If you want to try brunch on weekends, it is recommended to book 3 days in advance, but restaurants usually only reserve until 11 a.m. on weekends.
