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Munches of the Month

1. The Ritz-Carlton, Tianjin

 

Slow-cooked Beef

Wagyu Beef plays an important role in enhancing the flavour and smell of the dish. It starts slowly cooked beef for 1 hour in 56 degree paired with potatoes, cheese, organic vegetable, vanilla powder and Champagne foam. The beef is soft and tender, the potato even more so. The foam just makes the whole dish even softer. The potatoes with the cheese are sure to enrich palate of the beef. Upon completion it looks like a healthy and colourful organic garden.

 

2. FLO Prestige

 

Cassoulet

What best represents France? Cassoulet is probably one of the best answers! Cassoulet is a traditional French dish that most people enjoy. It is made from white bean stew which is really slow-cooked to melt in the mouth– this is the key of its success. To this stew, we added a Rougi茅 duck leg confit, pork belly and French sausage for the winter indulgence.

 

3. Banyan Tree Tianjin Riverside

 

Islay Whiskey Marinated Angus tenderloin, Roasted Garlic Mash, Vegetable “Escalivada” and Bristol Cream

It is contemporary Steakhouse cuisine with Spanish style and the Islay Whiskey brings the Angus tenderloin a bit of oak flavour.

 

4. Tangla Tianjin Hotel

 

Braised Lamb Shank on Italian Pasta

Combined with red wine, thyme, rosemary and superb leg of lamb The quality of the meat is incredible..

 

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