Close

Waldorf Astoria Hotel · Iris Palace 1893 (JinYu Hutong Store)

Western cuisine · ⭐ 4.7

Level 1, Waldorf Astoria Beijing, No. 5–15 Jinyu Hutong

Dishes

• 

  M8 Beef Tenderloin

  M8 Beef Tenderloin is a dish made from high-quality beef tenderloin, cooked by pan-searing or roasting to retain the tenderness of the meat.
• 

  Chef's Inspired Dessert

  Chef's inspired dessert typically made from fresh fruits, cream, chocolate, or nuts, set by chilling or baking. Common forms include mousse, pudding, cake, or jelly, with a delicate and layered texture.
• 

  Guangtou Huofu Fried Rice

  Guangtou Huofu fried rice is a Chinese fast food dish made with rice, eggs, ham, green peas, and carrots. It has a crispy texture and a delicious taste.
• 

  Walnut Red Velvet Cake

  Walnut Red Velvet Cake is a sponge cake colored with red food dye, made from flour, sugar, eggs, butter, milk, and cocoa powder. The batter is baked in layers, cooled, then frosted with cream cheese frosting, often decorated with powdered sugar or chocolate chips. It has a soft texture and vibrant color.
• 

  Waldorf Salad

  A classic American salad made with apples, celery, walnuts, and mayonnaise, known for its refreshing and crunchy texture.
• 

  Wagyu Filet Mignon

  Wagyu filet is made from the tenderloin cut of premium Wagyu beef, carefully sliced to preserve its delicate tenderness. During cooking, it is typically pan-seared or grilled simply to highlight the rich aroma and refined texture of the Wagyu beef itself.
• 

  Cream of Mushroom Soup

  Cream of mushroom soup is a soup made primarily with fresh mushrooms, supplemented with cream, onions, and other ingredients simmered together. The preparation involves slicing the mushrooms, sautéing them with onions and butter until fragrant, then adding water or broth and bringing to a boil. Finally, cream and a suitable amount of salt are added for seasoning. The result is a smooth, richly creamy texture with a luxurious dairy aroma.
• 

  Chocolate Mousse

  Chocolate mousse is primarily made from chocolate, cream, eggs, and sugar. After the chocolate is melted, it is mixed with whipped cream and egg mixture, then poured into molds and chilled until set. It has a delicate and smooth texture with a rich chocolate aroma.
• 

  Brittany Blue Lobster

  Breton blue lobster, made from fresh blue lobster, is typically steamed or boiled to preserve its natural flavor. Seasoned with butter, garlic, white wine, and herbs for a rich taste.
• 

  Dessert Cart

  A dessert cart displays and sells various sweets like cakes, puddings, macarons, ice cream, chocolates, and fruits. Made by baking, freezing, mixing, and decorating, often presented in elegant plating.
• 

  Blue Lobster

  Fresh blue lobster is cleaned, shelled, and stir-fried with ginger, scallions, and garlic. It's then simmered in broth, wine, and soy sauce until flavorful, finished with a thickening sauce for tender, richly flavored meat.
• 

  Atlantic Cod

  Sablefish is a deep-sea fish with delicate, oily flesh. Typically steamed, pan-fried, or grilled to preserve its natural flavor. Serve with ginger slices, scallions, and lemon to enhance aroma and reduce fishiness.
• 

  Dinner Roll

  Appetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.
• 

  Herb-Roasted 40-Day Aged T-Bone Steak

  Selected 40-day aged T-bone steak from the USA, slow-roasted at low temperature for tender and juicy meat, with a crispy crust and succulent interior.
• 

  Cod

  Cod is a delicate and flavorful sea fish, typically prepared by steaming, pan-frying, or stewing. The main ingredient is fresh cod, which can be seasoned with ginger slices, green onions, soy sauce, and other seasonings, preserving the natural flavor of the fish during cooking.
• 

  Foie Gras Tart

  Foie gras tart is a French dish primarily made from fresh goose liver. The preparation involves cleaning the liver, marinating it with seasonings, and baking it until golden and crispy. Finally, the baked liver is sliced and arranged on a plate.

Reviews

• silky_string_of_pearls
  That charcoal fried rice is homemade — they use scallion oil on the strainer, then charcoal heat to stir-fry bacon and smoked pig ear before adding the rice, and pour over a soy sauce they make themselves with galangal, fermented black beans, and light salt soy. Then toss in celery and shredded egg at the end. Honestly the charcoal flavor is super distinctive and the rice grains are perfectly separated, best fried rice I've ever had!! Even the guy from Xinrongji (a super famous chef) said the wok hei was on point. You can really taste that smoky char in every bite. Definitely coming back for this.