TRB Hutong

This level of French cuisine is located in a historic place where a great living Buddha once lived. It is cost-effective. Each dish is very beautiful and has rich flavors. The two restaurant managers, a Chinese and a foreigner, are very professional. The difference between the dishes they introduced and those introduced by the intern girl is obvious. The most surprising pork chop of all the dishes really tastes like beef. I like the chef's control of the heat.

We recently dined at the TRB Hutong on our wedding day, it was an absolute pleasure. The staff were incredibly attentive and we were made to feel welcome immediately. We were shown to the best table in the restaurant and invited to a glass of champagne by the very impressive head waiter. We then proceeded to be presented with a taster menu of what I can only describe as ‘works of art’. The dishes were incredible, immaculately presented and each with their own interesting, personal stories described by the chef, Luke Armstrong. We were honored to be joined by Luke briefly to present our dessert course, despite what I imagine was a busy evening for him, he was very charming and personable. He gifted my wife a sugar rose crafted by one of his students and gave me probably the best chocolate cake I’ve ever tasted. The staff then put a cherry on top of the whole evening by presenting us with two printed photos of us at the table enjoying the food. It was an absolutely incredible experience that we’ll never forget, we recommend anyone who has the means to dine at this restaurant.

Stewed beef with roasted potatoes is a must for potato lovers. The potatoes are stewed until they are soft and powdery, and the flavor has completely seeped in. The amount of beef is not much, but it is soft and tasty, and I like it very much.

I haven’t come to TRB for a long time. I booked a private room two days in advance. The environment is good. I ordered the caviar package. The ingredients are very fresh. The seafood is mainly small. The dinner is just right. It’s exquisite. I ordered a bottle of red wine. It’s also very delicious. I want to add another bottle. I didn’t have it... I mentioned it when I chatted. On my birthday, the waiter quietly sent a cake, intimate...

Opened in the East View, the environment and atmosphere are a highlight of this restaurant. As the earliest batch of Fine dining in the Beijing Hutong, in the ancient construction, it blends modern style and personally thinks it is more flavorful than the luxury restaurant in the skyscraper. Beijing in Layue is bleak, the aura of the ancient temple is quiet, and the floor-to-ceiling windows are in sight, but there is a rare winter sun, and the authentic imperial capital of the temple gate is red. 💁 The restaurant that charges service fees also eats a lot. TRB Hutong can be said to be one of the rare and value-for-money restaurants. Unlike the impression of the fine dining restaurant, the service flexibility of TRB is very large, and our person in charge Kyle responded quite quickly. I accidentally mentioned that a friend was about to celebrate his birthday, and I brought a complimentary red heart cake in a blink of an eye. We didn't order any drinks, but we sent us two good wines with main course and dessert.

TRB Hutong, a western restaurant hiding in the 600-year-old temple, exquisite food, intimate service, good experience ～ Lunch, ordered a set meal, the main dish is lamb, the design is very exquisite, very forest, with vegetables and sauces, lamb is handled very well, tender enough without stew, like it!

Michelin Beijing restaurant ing witnessed the gradual transformation of TRB in Beijing, once again returned to the founding store, the environment is still the same, the quality of service up meals is constantly improving and humble, the original sense of ritual continues to maintain, and it is also the first feeling of Michelin recommendation. But we agreed that there was room for the dishes to rise. The foreplay of snacks and small glasses of sparkling wine was sincere and refreshing. Friends who just returned from skiing were a little drunk, and the candlelight was even more confused [covering face] The next foie gras and scallops were all well-organized for me. One person absorbed double and it was a bit unbearable. TRB every dish, especially the main dish, is clinging to the sauce. The waiter's ritual sense is indeed there. So the sauce is heavier than the ingredients. I imagine that many ingredients rush into the tongue and throat, saving the front adjustment, the back adjustment is harmonised. I got up early in the morning and aftertaste for a long time, I forgot what I ate last night. The deepest impact on the food.

Beijing TRB Hutong went at noon on the weekend, in a small alley, walked into a place similar to a temple, the decoration is very artistic, not tall on the route. They are BRUNCH on weekends, you can choose 5 dishes, the dishes are very good, the choice of dinner will be more.