Food Porn: The Georg's Talib Hudda Dazzles With New Innovative Summer Dishes

The Georg, located on what is probably the most tranquil waterside alley in all of Beijing, has swapped their menu around, with Chef Talib Hudda putting together some new creations for summer.

If you've never been to the Georg, let us get you up to speed on the concept. You get a list of dishes from which you can either choose a set menu (RMB 450 for four courses), or opt for RMB 130 a dish and put together your own. If you choose the set menu you can also add a wine pairing for an additional RMB 450 per person.

Beware, what follows is basically uncensored food porn, hence the overwhelming amount of photographs that'll do most of the talking.

We started off with the grilled white asparagus dish; the asparagus were delightfully crunchy and served alongside peas and a fermented shiitake mushroom foam.

This was followed by the smoked mackerel, the flavor of which combined very well with the yogurt added to the thin and carefully laid out slices.

Other dishes that are worth reordering are the pork neck, and the halibut. The pork neck, hidden here under watermelon radish, is braised for three days in Chinese spices, demonstrating a fusion of the Scandinavian and Chinese kitchens. And a successful fusion at that.

The halibut is served alongside a mash potato that is so buttery and creamy that we would happily just eat it alone. To top this magical mash off, as we will call it from now on, was a sprinkling of crunchy halibut skin, for a bit of texture and some saltier notes.

The last dish we would absolutely have again was the tenderloin (pictured at top), which was extremely tender and came presented on a bed of spinach and rounded off with a mustard seed gravy. 

Not only did everything taste absolutely incredible (if you think I'm just saying that, you have to go visit), but the food is paired with an incredible atmosphere within a lovely, calm setting. If it's out of your budget for normal eating then put it on your go-to list for the next special occasion.

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Photos: Margaux Schreurs