faigo hot pot ensures the kitchen team adhere to its product philosophy such as offering only live and fresh seafood available in the market daily. in terms of beef and lamb, only the premium cuts are served and last but not least, ensuring all hot pot soup base are consistently derived according to its standard recipes daily. its menu also offer all it takes to make a sumptuous hot pot dining experience.

Zhishen was officially opened for business in June 2016. It is located on the pedestrian street of Qianmen. It has a small facade and lives on the third floor of a small house. The restaurant environment is elegant, just like a tea room. The ginseng is of royal kitchen blood. Wei Jintang, the founder, is one of the four famous chefs in Beijing and a famous Sichuan cuisine chef in Beijing hotel. When he was 20 years old, he was interviewed by Premier Zhou. He once watched a play with Chairman Mao in Beidaihe. Marshal Chen Yi made "Lantern chicken" at three o"clock in Diaoyutai, which is worthy of the name of "imperial Chef".

Yang Zhansheng, the boss of WaMu private kitchen, was the head chef of Chinese food in a five-star hotel in Beijing. He has been cooking for 27 years. In order to be able to present his craft freedom to diners, he chose to set up his own house, so he had his own private kitchen. For many years, Yang Zhansheng has focused on one thing: to make the dishes in front of him better. For this reason, he keeps on studying, innovating and enterprising. In 2017, Yang Zhansheng was awarded the best chef of China by CITIC unlimited. Before that, he had won many awards, such as the gold award of star chef of diplomat cooking competition in China, and the title of national senior cooking technician.

TRB Forbidden City is the second restaurant branch of TRB Hospitality Group, offering contemporary and creative European cuisine in the majestic shadow of the adjacent Forbidden City. One can expect a thoroughly regal culinary affair here, from the exquisitely prepared gastronomy to one of the largest wine selections in the city, coupled with our gracious and warm hospitality, the dining experience here is unmistakably befitting to the neighboring palace.

Flo Tower restaurant is the first Brasserie concept restaurant in Beijing. The design of Beijing Fulou restaurant is also a true representation of the traditional "terminal Nord". Therefore, it is also known as "the restaurant in the dream". In 1999, the first restaurant of Fulou in Asia settled in China. They were deeply attracted by Beijing, a city with an ancient history and profound cultural heritage, just like Paris. It is also the only traditional French food in Beijing that has won the title of "best French restaurant" in Beijing magazine"s annual review for 11 consecutive years (2003-2014).

"Adhering to the Oriental classic delicious, high-end traditional high-quality Cantonese cuisine", sanqingtan has made breakthroughs and innovations in the service mode, food material selection, space design and consumption experience on the basis of traditional Cantonese cuisine brands, redefining the "roast goose" and the new nightlife mode of Sanlitun.

The fashionable Italian restaurant, with 110 seats, exquisite design, elegant box, open kitchen and extra large special-shaped dining table in the center, all highlight the business theme and unique atmosphere of the restaurant. Selected excellent ingredients, innovative cooking techniques, and advocating natural cooking ideas, executive chef Achille uses his passion to stimulate the original taste and essence of dishes, presenting them to you as a beautiful dish.

To "gather" here, let the enthusiastic service and carefully cooked dishes take you on a brand-new gourmet journey.

With a history of 70 years, Sichuan permanent Wangchuan flavor River fresh restaurant opened for the first time in Beijing, on the 6th floor of Wanda Mandarin Hotel. Yongyong Wangchuan flavor River fresh restaurant only selects the cliff catfish growing around the rocks in the Tuojiang River Basin of Sichuan Province. It adopts unique cooking techniques, with pepper, pepper, garlic and secret seasoning from Sichuan, and adds homemade pickles. This dish can stand the fault of any Sichuan guests.

Banquet cooking, one of the three major Japanese cuisine, is the representative banquet food in Japan. Different from the traditional Chinese banquets, the Japanese banquet emphasizes serving dishes in order, but the dishes are rich in variety and less in quantity. Compared with the complex cooking methods, Japanese banquet pays more attention to the freshness of ingredients and the art of setting dishes. With his unique ingenuity, Dade Chang"an showed the Japanese banquet culture to everyone.