Made In China
| 东方君悦大酒店, 1 East Chang'an Avenue, Dongcheng, Beijing |
5 priser
8.40/10.00 |
|
+86 10 6510 9000 |
|
Made In China på kartet
Vurdering
Andy Tsai (04.03.2017 08:02)
Toooo expensive.
Toooo expensive.
Tom Middleton (01.09.2016 01:40)
This place had fantastic food I recall from when I visited as a child in 2008 which just shows what a lasting impact this place had! I remember we went out for a big family lunch and we were sitting in our own room with a huge Lazy Suzan in the middle of the table quite extraordinary!
This place had fantastic food I recall from when I visited as a child in 2008 which just shows what a lasting impact this place had! I remember we went out for a big family lunch and we were sitting in our own room with a huge Lazy Suzan in the middle of the table quite extraordinary!
Doug Mcclain (27.05.2016 09:09)
Best duck ive ever had. That doesn't say much it was my first time but im just enjoying my first time here.
Best duck ive ever had. That doesn't say much it was my first time but im just enjoying my first time here.
Igor Matlin (27.04.2015 03:21)
The duck was pretty good; one of the better ones I've had. A bit pricey. Service was OK, but impersonal. Very extensive wine list, including some rare bottles. Overall, a solid choice, especially if you're staying at the Grand Hyatt.
The duck was pretty good; one of the better ones I've had. A bit pricey. Service was OK, but impersonal. Very extensive wine list, including some rare bottles. Overall, a solid choice, especially if you're staying at the Grand Hyatt.
Bogomil Balkansky (15.04.2012 03:00)
The large open kitchens are the stars of the show, so make sure to request a table with a good view of the food kungfu being practiced behind the glass partitions. Service is spotty (like in the rest of Beijing and China), food is competent, bordering on the uneventful (if you stick to the boneless meat dishes like kung pao chicken) but with occasional flashes of brilliance (the braised blue nose bass or the pigeon) if you are to venture beyond.
The large open kitchens are the stars of the show, so make sure to request a table with a good view of the food kungfu being practiced behind the glass partitions. Service is spotty (like in the rest of Beijing and China), food is competent, bordering on the uneventful (if you stick to the boneless meat dishes like kung pao chicken) but with occasional flashes of brilliance (the braised blue nose bass or the pigeon) if you are to venture beyond.
