Giada Garden Beijing

A fantastic lunch at 3 Michelin Star @chaoshangchao_chaoyang in Beijing - the first and only Chaozhou restaurant in the world to receive this prestigious accolade! With years of experience in Hong Kong and Shanghai, Chef @cyatfung delivers traditional Chaoshan dishes with sophistication and finesse. Upon stepping foot into the restaurant, it was like entering a fish maw museum as we meandered past numerous valuable fish maw on the way to our private dining room. We started our meal with a presentation of two huge Buddha’s Hand - one fresh and the other preserved. The preserved Buddha’s Hand had been aged for 10 plus years and is highly prized in Chaozhou. Highlights of the meal included the chilled threadfin fish tart, squid in shacha and shrimp oil, chicken soup with fish maw & pork tripe, braised sea cucumber with preserved radish and my absolute favorite - crispy pigeon leg stuffed with shark fin!

Our menu:

烧黃椒酿鲜桃仁
Roasted Yellow Peppers Stuffed with Fresh Walnuts

潮汹马友鱼饭挞
Chilled Threadfin Fish Tart

沙茶虾油穗花鱿
Squid in Shacha and Shrimp Oil

卤水猪手拼嫩肝
Braised Pork Knuckle with Liver

黄皮豉烧金沙骨
Braised Pork Ribs with Black Bean Sauce

猪肚荷包鸡花胶
Chicken Soup with Fish Maw and Pork Tripe

润烧鱼翅酿鸽腿
Pigeon Leg Stuffed with Shark Fin

老菜脯扣酿辽参
Braised Sea Cucumber with Preserved Radish

芙蓉花雕海上鲜
Seafood with Shaoxing Wine and Egg White

春菜煮潮汹海螺
Spring Vegetables with Conch

烧椒家乡肉饼饭
Minced Pork Rice with Roasted Peppers

燕窝椰子冰淇淋
Coconut Ice Cream with Bird’s Nest

传统反沙芋头粒
Traditional Candied Taro Cubes
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3*, Chao Shang Chao 潮上潮
Beijing, China
#supermelChina Less

Follow me to @giadagarden_beijing - a contemporary Italian restaurant in Beijing by Italian luxury fashion label Giada. A white spiral staircase connects the restaurant with the boutique at China World Hotel. The chef at the helm is @changliuchef who first rose to fame as S.Pellegrino Young Chef’s winner for China in 2016. He was also one of the first Chinese chefs to work at Noma and was the sous chef at Tokuyoshi for 3 years before opening his own restaurant Serica in Milan. At Giada Garden, Chef Cielo is bringing together his Italian training with his Chinese heritage. Showcasing local ingredients, the menu is a reflection of the chef’s own culinary journey. Highlights of the night included the ravioli “xiao long bao”, tagliolini with preserved bergamot 老香黃 & Chinese yellow wine, koji spaghetti, yellow croaker with sour shellfish jus, and an amazingly tender aged local pigeon. Don’t miss the creative non-alcoholic pairing designed by the chef himself including one that’s served in the cutest pufferfish glass ever! 🐡

More on the dishes in the next post.
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1*, Giada Garden
Beijing, China
#supermelChina Less