The Red Chamber in China World Summit Wing Brings Back Casual Northeastern Cuisine

Red Chamber, the previously regional Chinese restaurant in the China World Summit Wing, aims to bring back Beijing and Northeastern Chinese cuisine to the city's casual diners through their new revitalized menu.
 

New items include dishes that incorporate traditional Chinese ingredients with a slightly different spin, such as pear and hawthorn with osmanthus (RMB 32), wok-fried okra with lao gan ma sauce (RMB 58), and marinated jellyfish in aged vinegar dressing (RMB 58). If you've always been intrigued by jellyfish but never found a good opportunity to try it, this rendition is deliciously moreish. 
 

There are also more traditional dishes like braised pork belly (RMB 148) which was presented beautifully, and double braised soup with tofu, dried scallops, and baby cabbage (RMB 79). 
 

There were also baked pancakes filled with Beijing yogurt and cheese (RMB 38). The pancakes were surprising for their rare use of cheese but easily won me over with their outer flakey pastry and creamy insides.
 

And then, of course, there is the duck (RMB 275 for a whole, RMB 195 for a half), roasted using cherrywood, with crispy thin skin and a personal set of condiments provided for each diner.
 

Throughout Spring Festival (Feb 8-13), Red Chamber will be doing something a little differently. You can express your love and kindness to your friends and family by letting the Red Chamber chefs guide you on carving the Beijing duck, according to the Chinese saying, 为家人片鸭, 'a slice of Beijing duck love.' Share a photo or video of you carving the duck on Weibo or WeChat with the hashtags #Red Chamber# #红馆# and you could win a mystery gift, that's if you need another reason to go check out their new casual Dongbei options.

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Email: margauxschreurs@truerun.com
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Photos courtesy of the Red Chamber