Private kitchen. Creative cuisine.

Even the chemistry bottle is used for dining｜High-end restaurant in Beijing (1/100)|||🏢HEMU THE HOME·Siheyuan 🍴Type: Private kitchen, creative cuisine 💰Per capita: Set menu, CNY 600–2,000 per person 🕙Business hours: Monday to Sunday 10:00–21:30, open at noon, reservations can be made by phone in advance. 📍Address: 1F, Han Zhen Yuan International Hotel, No. 20 Qinlao Hutong, Dongcheng District, Beijing 📋There are three authentic HEMU restaurants in Beijing, located in Anzhen (Qiyuan Store), Qianmen (Hutong Store), and Nanluoguxiang (Siheyuan Store). We went to the Siheyuan Store in Nanluoguxiang. They all have set menus. We went there two months ago and ordered a set menu for CNY 1,388 per person, plus a 15% service charge. 🔒You can make a reservation by phone before going, and then add a staff member on WeChat. They will send you the menu of the day. Our menu that day was themed with lotus flowers. The pre-dinner dishes were lotus root, glutinous rice lotus root, lotus leaf tips, and lotus seeds; the first course was caviar, jellyfish, and sea cucumber abalone soup; the main course was lobster, Wagyu beef, and fish maw; the staple food was water chestnut rice; and finally, dessert. I checked their current menu and it has been changed. The price is CNY 598 per person for lunch, CNY 1,516 per person for dinner, and CNY 1,366 per person for the full crab feast. It is best to call for the menu and price. ✅The advantage of HEMU is that it is large. Whether it is for two people or more, it is a large private room, and there are no scattered tables, so the privacy is very good. The service is good, and the environment of the Nanluoguxiang store we went to is also good. The whole restaurant is a large courtyard, which is very immersive. ❌After talking about the basic information and advantages, I started to complain. First of all, it is a bit "old-fashioned" and feels more suitable for business banquets, and the taste is average. The form is quite fancy. For example, the chemical bottle in the first picture is used to steam sour cucumbers, which surprised me. It is said to be innovative, but I feel that the form and combination have not changed the food in essence, and it is too superficial. 📝In summary, the environment is first-class, and the dishes are first-class. No wonder the Black Pearl/Michelin has all been delisted. The most basic thing for a restaurant is to make good dishes, and the environment and service are just bonus items.