Beijing Kitchen, Grand Hyatt, Macau Nov 2015<\/a><\/blockquote><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! 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Beijing Kitchen is housed in the beautiful Grand Hyatt Macau.\u00a0 Though 6 years old already, the restaurant does not look it at all.\u00a0 The restaurant looks like it is only 3 years old. Dining here is a calm and serene experience.\u00a0 The decor is various earthy shades complemented with the colours of natures: green and blue.\u00a0 The white china plates are accentuated by show plates underneath them.\u00a0 On arrival, diners are greeted by an eye-catching, floor-to-ceiling display of Chinese teapots and tea caddies. Moving through the 225-seater space, guests discover four animated show kitchens: a dim sum and noodle area where fresh dumplings are steamed and noodles are hand-pulled; a duck roasting section equipped with two traditional jujube- wood and almond-wood fired ovens; a wok station where up to ten chefs create traditional Northern dishes at a time, plus an alluring dessert counter.\u00a0 Guests can dine family-style in the atmospheric, modern-rustic dining space under a ceiling of suspended Chinese birdcages, or in one of five private dining rooms seating 8 to 10, one of which doubles as a wine room. Tapping the extensive Hyatt network of properties throughout China, this Beijing Kitchen presents Chinese dishes from other Hyatt hotels in China.\u00a0 In other words,\u00a0 a visit to this Beijing Kitchen is a window to the culinary diversity of China.\u00a0 Hugely popular with the locals, the menu changes every 6 months to surprise and draw back local diners. Beijing Kitchen Signature Appetisers This is a long favourite appetizer with diners.\u00a0 Using vinegar as an ingredient, it whets the appetite for more. This cold tofu appetizer is topped with finely chopped century egg. This is a recently introduced appetizer.\u00a0 It is very light and refreshing. Another recently introduced appetizer, the button mushrooms are accentuated with Chinese truffle. Another cold appetizer, this comprises beef strands. Traditional Peking Duck from Wood-fired Oven with Classic Condiments Of my meal there, the standout was the Peking Duck.\u00a0 Using chefs only from Beijing, authenticity is assured.\u00a0 In addition, the ingredients, such as the skin and ducks, are also imported from Beijing to \u00a0ensure the most authentic experience for the palette.\u00a0 The Peking Duck chefs are dedicated to only preparing the Peking Duck.\u00a0 They do not prepare any other dish.\u00a0 Such is the singular vision to deliver the most authentic sensation to satisfy the most discerning diner.\u00a0 I was impressed. The chefs carve the duck in front of you.\u00a0 This adds a compelling element of showmanship to the dining experience. Braised Shrimps, Eggplant, Chilli, Bean The shrimps are firm and fresh.\u00a0 Very flavourful. Seasonal Vegetables in\u00a0 a Duck Bouillon Light, pale, crunchy and flavorless, the white cabbage is elevated perfectly by the rich and lively yellow duck bouillabaisse. A simple but perfect balance of texture and flavour. Crispy Mandarin Fish, Sweet and Sour Sauce The chef has already removed the bones.\u00a0 Thank god!\u00a0 The flesh is white, clear in flavor and firm in texture. Pan-fried Minced Pork Dumplings, Beijing White Cabbage, Yellow Chives The\u00a0 dumplings are presented with a lovely pattern.\u00a0 Thanks to the copious vegetables in the dumplings, the dumplings are crunchy and are not sickeningly filling. Beijing Kitchen Dessert Platter Highly recommended is the lovely Iron Buddha tea to accompany your meal.\u00a0 The tea is fragrant and a clear yellow. The Peking duck is worth returning for again and again.\u00a0 It is one of the most outstanding dishes I have tasted. Beijing Kitchen Macau Opening Hours: 11:30 am to 12:00 am Enquiries or reservations: +853 8868 1930 Email: macau.grand@hyatt.com Location: Level 1, Grand Hyatt Macau \u7e41\u9ad4\u4e2d\u6587 \u5728\u5317\u4eac\u9910\u5ef3\uff0c\u60a8\u80fd\u4eab\u7528\u6b63\u5b97\u7684\u5317\u65b9\u4f73\u991a\u3002 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