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Fresh for Both Taste & Mind – Grill 79 Launches New Set of Menu

October 12, 2015 Dining No Comments Print Print Email Email

Starting September 26, Grill 79 at China World Summit Wing launches a new set of menu. With Beijing reaching its best season, the menu of six brand new dishes, developed by star chef Daniel Guevara Quintero, is surely to become the latest highlight of the dining scene in the city. Foodies that are fond of classical Western cuisine or love to try out creative cuisine will both be satisfied and pampered in Grill 79 with the new menu.

As the star restaurant of food lovers, Grill 79 now launches the enhanced Grill 79 BBQ Plate. This main course that can be shared by two is made of five selected meat and seafood, including Australian grain-fed beef whose flanks are chosen to be barbequed, tender and juicy lamb chop for New Zealand which gives off inviting smell of fresh grass, Spanish pork that is claimed to be the best in the world, and sweet-tasted tiger prawn that has always be the favorite of seafood lovers with its solid but flexible meat texture. What’s more, lobster is irreplaceable for such a lavish feast of meat and seafood, covered with the cream sauce specially whipped by the head chef. As the ingredients are fresh and of high-quality, the head chef recommends the platter is enjoyed with its original flavor, while different types of sauces could be added separately for diners who prefer a stronger flavor.

Hamachi is a kind of fish that comes from deep sea and rich in protein, taurine and vitamin, named after its yellow stripes on its body. Due to its exquisite texture and delicate taste, Daniel the chef relies solely on his skills instead of sophisticated cooking or extra seasoning, letting diners enjoy the tender and original taste of the fish meat. However, the chef adopts abundant side dishes to go with the simple fish. Besides mashed potatoes with parsley and lemon zest, chopped sardine and Grissini with a heavy layer of parmesan cheese, a jelly of ginger and lemon is also applied to enrich the taste and joy when eating.

The dish Scallop, with its refined presentation, is filled with inspiration and best ingredients from the season autumn. The scallop that has been fried slightly dark on the surface is surrounded by golden chestnuts and crisp green apples, like a fruit garden welcoming its autumn harvest. The texture of the scallop is fresh and tender when cutting it, as if with a soft yolk. Dip the scallop into the lemon-scented sauce, which is best paired with cream ganache. Yet surprisingly, salted foie gras is scattered on the plate to keep the scallop company, melting into each other to create a rich taste beyond imagination.

Many will think of Paella when talking about Spanish cuisine, which Chef Daniel also presents this time as a tribute to his hometown. With the rich combination of mussel, shrimp and sea urchin, the decoration with pieces of Romanesco broccoli, as well as saffron painting the dish nicely golden, the Seafood Rice is tempting with merely a glance. With a different choice of rice, the dish is improved with a smoother taste. Each grain of rice is wrapped with the delicious fragrance of saffron sauce, tasting like melting cheese.

Saffron Milk Rice is a creative dessert with fruity fragrance mixed with orange, coconut, white chocolate and a little bit of carrot. Slender Basmati rice is colored and blended with the fragrance of saffron. With its creamy smell, scoop a spoonful and put it into your mouth. You are guaranteed to experience simple pleasure on your tongue.

Churros with Chocolate, which is nicknamed by Chinese diners as the “Spanish deep-fired dough sticks,” is one of the most popular snacks in Spain. Crisp on the outside and tender inside, churros does not taste greasy even though it is deep-fried. The dish Churros with Chocolate Sauce is scattered with powdered cinnamon and frosting, while dipping into dark chocolate sauce with the temperature of 60 degrees. The flavor is toothsome, rich and explosively perfumed. With the great originality of Chef Daniel, the traditional Spanish dessert is served on a Chinese-styled wooden tea tray, adding a sense of Eastern Zen.

Apart from the six new dishes, Grill 70 also presents a lavish Oyster Feast, as autumn is the best season for oysters with the cooling weather. All oysters are imported from France, big-sized and nice fat. As we all know, French oysters, considered as best in the world, are famous for their complicated and rich taste.

With nature as its inspiration behind the menu, Grill 79 at China World Summit Wing provides high-quality cuisine. The six new dishes will be added to the a la carte menu, enriching the dining experience for the customers.

Grill 79 at China World Summit Wing is located on the 79th floor of China World Tower, No.1 Jianguomenwai Dajie, Beijing, China.

Business Hours
Lunch: Noon to 2 p.m., Monday to Sunday
Dinner: 6 to 10 p.m., Monday to Sunday

For further information and reservations, please contact the Restaurant Reservation Centre on (86 10) 8571 6459.

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