Chef brings new twists to Beijing grill fare

Silver Cod. [Photo provided to China Daily]

Main courses also include tempting seafoods. Poached halibut is slow-cooked in citrus oil parsley puree, green lentil ragout, baby vegetable, saffron-lemon butter; grilled black tiger prawns sing with red-pepper escabeche, potato croquette and scallops vinaigrette; succulent silver cod comes with green pea puree, bean cassoulet, baby scallops and saffron lemon butter.

Hearty premium beef options still include various wagyu cuts that Grill 79 is renowned for. New creations include the signature Duo de Beef - slow-cooked wagyu beef cheeks and grilled beef tenderloin served with carrot puree, scallion, baby vegetable, smoked potato and beef jus infused with Herbs de Provence. A tempting option we didn't try: Trio of Lamb served with carrot puree, scallion, baby capers, smoked potato and lamb jus infused with pickled garlic.