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The Horizon Chinese Restaurant Review

4.7 /5185 Reviews
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专属天使~~
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5/5
Original Text
Legend has it that the best roast duck in Beijing is actually oily enough, duck skin is crisp enough, fat enough, sauce is very authentic, dates and wood fragrance is stronger, duck price can be other dishes taste general, there is nothing to be colorful

The Horizon Chinese Restaurant

Posted: Jul 16, 2021
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  • 希措
    4/5Excellent
    Original Text

    Beijing Kerry Hotel Haitian Pavilion - Confucius cuisine can be tasted before the 18th. There are performances and Qufu intangibles before the 12th in the hotel lobby, which promotes traditional Chinese culture and is super meaningful. Master Liu, the chef of the Chinese restaurant at Shangri-La Hotel, Qufu, took the event in the town of Haitian Pavilion in person from the national-level intangible cultural heritage, the inheritor of Confucius cuisine, Master Peng Wenxuan. Confucius three sets of soup - the choice of old chicken, old duck and pig elbow three times repeatedly hanged, highlighting the excellence of Confucius cuisine cooking, the soup is sweet and mellow. Confucius sauce fragrant jar meat - choose the top five-flower meat, with Qufu local Confucius wine, flower carving wine, rock sugar plus Cordyceps flowers, dried snow vegetables, after four hours of slow fire marinated, with a small steamed bun, a piece of meat just put in, eating too cool, fat but not greasy, lips and teeth left in fragrance. Lubi Collection - choose eight heads of shrimp and shrimp tails, 15 years of flower carving wine pickled, will be cut into fine noodles wrapped shrimp meat, golden and crisp, shrimp meat tight to slip. "Have friends from afar, it is a pleasure" Come to punch in, Haitian Pavilion huge fire, must be positioned in advance [color][color][color]

    1
    Posted: Apr 11, 2021
  • 非你不渴
    5/5Outstanding
    Original Text

    I have always liked to taste the restaurant in the hotel. I feel that the chefs there are a lot of innovations that combine Chinese and Western, especially the dessert cakes in the hotel. I always feel that I can’t eat it outside.

    0
    Posted: Feb 12, 2020
  • 嘎兰
    5/5Outstanding
    Original Text

    Kerry Hotel ushered in the new chef, Master Hu Zhaoming, the chef who has been crawling and rolling in Beijing hotels for more than 20 years. Two years ago, he took a small team to the four-season Cantonese restaurant in Seoul to get a Michelin star. Now the glory is back, bringing ten meals to the Haitian Pavilion. I tasted the three dishes first and it was really impressive and tasteful. Black garlic pillar bamboo silk chicken, accumulated for more than eight hours, color like coffee, but fresh and mellow. The mountain pepper juice meat foamed Boston lobster, full of shrimp meat and special sauce, the taste is not greasy, tender to the benefit. Rando black fungus fried tape, the entrance is similar to round and slightly sticky rice cakes, silky tape and fragrant black truffles, with a special cocktail of summer breeze, so there is a holiday seaside forest style.

    3
    Posted: Jun 27, 2019
  • Coco胡波
    Original Text

    Longteng Spring Yihuan 🐲 Haitian Pavilion new menu delicious upgrade Guangdong meal, co-dinner banquet, Longteng Spring Yihuan. Haitian Pavilion left the old welcome, new upgraded new menu appeared, the signature beautiful warm reunion. Haitian Pavilion's signature Beijing duck edge roast duck, respected by Master Yuan Chaoying for more than 100 years of jujube wood roasting method, duck skin and duck meat perfectly matched, with exclusive handmade duck cake, secret sweet noodle sauce, melon strips, garlic mud, sugar, fat but not greasy, the entrance is instant, the taste is beautiful, The aftertaste is endless. Chef He Zhiyong, the executive chef of Haitian Pavilion, brings fresh abalone chicken stew, traditional cured rice, and new colorful pepper sauce silver eel, three onion juice black tiger shrimp, fresh pepper bonfire snowflake beef, wind sand crispy sesame chicken, hibiscus crab and other classic Cantonese flavors. The "Furong Autumn Leaf Crab" uses yellow paste full of fat pine leaf crab, with a strong and sleek egg white and cow milk, using the authentic cooking techniques of Guangfu to make a nourishing Cantonese flavor. The chef of "Fresh abalone stewed chicken stewed" breaks the routine, picks the inspiration, frys first and then stewed, evenly tastes. Extract fresh abalone and chicken, dip into the sauce, meaty fresh and tender with the sauce, find the belong between the lips and teeth. "Colorful pepper sauce silver salmon" choose the meaty fat and tender silver salmon fried, then fried with the rich and rich secret sauce, to the delicious. "Scallion juice fried black tiger shrimp" three onion juice and black tiger shrimp unexpectedly meet, in the food experience the taste of the gas back. "Wind sand crispy sesame chicken" pickled for tens of hours, using creative method wrapped crispy skin sprinkle sesame seeds, chicken fresh and tender interwoven sesame mellow, open fire roasted for 20 minutes, firmly locked the original flavor of sesame chicken, then fried its color. The outer skin is crispy and fragrant, and the meat is young and smooth. ​ Haitiange Chinese Restaurant has been selected as a restaurant for five consecutive years with the Michelin Guide. In a number of New Year packages, including the Beijing duck edge roast duck at the helm of Shangri-La Regional Beijing Cuisine Executive Chef Yu Chaoying, and a number of classic Cantonese recommended dishes hosted by Master He Zhiyong, the executive chef of Haitiange. Bring the family's happy Longteng Furui banquet. ​ ​ During the New Year, Beijing Kerry Hotel joined hands with trend IP artist Qian Jiang Gaifan teacher "first-hand good card" series of works, and presented "good luck to Jia Longnian must send" theme New Year beautiful Chen exhibition decoration, first-hand good card afternoon tea and Longnian limited coffee and other products. In addition, the New Year decoration in the lobby of Kerry Hotel is festive and lively. While enjoying the food, don't forget to take a New Year punch card here~#Romantic dating restaurant #Taste the authentic old brand #My late night canteen

    0
    Posted: Feb 2, 2024
  • 米小娜的旅行
    Original Text

    🐲 The Spring Festival is coming soon, 👪 You need to find a good place for dinner, the dishes are delicious and the price is right, so the place is not easy to find, Haitian Pavilion just launched a new menu of 🆕, the price is more close to the people, 👍👍👍✅ Beijing Yayuan Roast Duck ~ Chaoying Master: With more than 150 years of hanging oven roast duck technology ➕ more than 100 years of jujube wood roasting, duck skin and duck meat to achieve a perfect integration, duck skin white sugar, fat but not greasy entrance instant, with skin duck meat with exclusive handmade duck cake ➕ secret sweet noodles sauce, melon strips, garlic mud, Wrap up together and send the entrance, the taste is beautiful, the aftertaste is endless, absolutely in the roast duck row of ranking; ✅ Selection of local good ingredients, inheriting Cantonese cuisine characteristics, chef He Zhiyong showed us the signature Cantonese dishes on the spot: 🦀 Furong Autumn Leaf Crab: Traditional Cantonese cuisine, using yellow full of cream and fat pine leaf crab to fried crab meat with egg whites and cow milk, and finally like snow white hibiscus, crab meat is delicious, Egg white beef milky mellow bone; ✅ fresh abalone stewed chicken stew: fry fresh abalone and chicken first, the meat is fresh and tender and the sauce is fused, 🦐 fried black tiger shrimp with three onion juice: add the secret sauce of three onion juice to cook black tiger shrimp, shrimp meat is fresh and sweet, and the sauce is rich; 🐔 Wind sand crispy sesame chicken: chicken pickled for dozens of hours and wrapped in crispy skin and sprinkled sesame oven roasted for 20 minutes after fried, the outer skin is crispy and fragrant, the meat is smooth and tender, and the entrance is fragrant! ✅ Hongyun's first small pot of vegetables: abalone, flower glue, 🍤, chicken, duck meat and other preferred ingredients. After 72 hours of jade gold soup, the soup is rich, especially suitable for New Year reunion. ​🧧 During the New Year, the hotel joined hands with the trend IP artist Qian Jiang Gaifan teacher's "first hand good card" series of works, and presented the theme New Year theme decoration of "Good luck to Jia Longnian must send". It is really auspicious and festive year! Beijing Kerry Hotel·Haitian Pavilion (Kerry Center Branch)

    0
    Posted: Jan 27, 2024
  • 虎虎生味儿
    Original Text

    Longteng Chunyihuan, Jinlong Tengteng, and Ping An. ​ Beijing Kerry Hotel, the new food for the New Year's Eve dinner has been new, and dine-in food can be taken home. ​ The fruit wood roast duck of Haitian Pavilion has been online, and it is a must-order dish when you arrive at the store. New Year's Eve dinner specially launched Hongyun's small pots of vegetables, abalone, flower glue, etc. preferred ingredients, jade food gold soup, rich abalone juice flavor blend, will be a hundred vegetables and flavors of a furnace. In addition to the New Year's Eve dinner, Kerry Hotel is now jointly named the trendy IP artist Jiang Gaifan "one-hand good brand" series of works, coffee custom cup sets, mahjong-shaped cakes, and a game console in the lobby to test the 2024 richest index with one click. Fun and delicious, I wish you all a hair together in the New Year. ​

    0
    Posted: Jan 18, 2024
  • Celine 飞来飞去的旅行
    Original Text

    At the end of the year, Jiaxiang feast at the end of the year, Huanju Haitian Pavilion Reunion and Red Fire Reunion Rice are famous for Haitian Pavilion Beijing Duck Rim Roast Duck. Hongyun is the main character of the New Year's Eve dinner 👍 In addition, there is a classic taste of Cantonese cuisine ~ Canteen food can be taken out, enjoy the reunion time 🥢

    0
    Posted: Jan 24, 2024
  • 花生camille
    Original Text

    Calculate it, come to Beijing for 15 years, it is really a must to eat CBD this roast duck every year. I don't know if there is the same as me. I especially like to eat roast duck. I almost punched in the major delicious roast duck shops in Beijing, but I still like the roast duck-Haitian Pavilion in CBD. Here to eat the Beijing duck edge jujube wood roast duck, so many years, or maintain the same taste, this is because Shangri-La executive chef Yu Chaoying chef sitting in the town, using traditional ancient method burning 100 years of jujube wood, roasted ducks are all red attractive color, at the entrance, Zaomu emits a slight fragrance. I can eat it every time. Is it a bit unproductive? Haha! My boss also likes to choose here for entertaining guests. The restaurant is also good for taking pictures. It is especially suitable for new Chinese styles. In the traditional Chinese element atmosphere such as bird cages, prism windows, bamboo steaming drawers, etc., the glow is like an ancient person enjoying a vegetable and a meal. In addition to roast duck, crab is also fat oil, original flavor of all kinds of oyster rice, and finally taste a bowl of old hot soup, I feel that the day is brilliant! .Haitian Pavilion Address: 1st floor of Kerry Center #Local authentic roast duck restaurant #Eat a authentic Beijing roast duck #Taste an authentic old brand #Food Xunweihui

    1
    Posted: Nov 21, 2023
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