Innovative Spanish Top Tapas at Sanlitun’s Newest Hotel

Tracy Wang, Senior Editor | Oct 16, 2016 5:00 pm | Add a comment | 1821 reads

The InterContinental Beijing Sanlitun could not have a more strategic location, and boasts a broad range of food and beverage options to match its prime real estate. The hotel features five main F&B venues, including the lackadaisically titled Ying Chinese and Ying Japanese, as well as Top Tapas, Top Bar, Char Dining Room & Lounge, a deli, and the lobby lounge.

Top Tapas, located on the third floor, is self explanatory and is decorated with several cozy leather sofas throughout the large space, reminiscent of a large living room, albeit incorporating bold colors that you probably wouldn’t dare pick yourself: gold and red.

Beijing native and Master Chef Alex Liang studied in Germany and Austria, and joined InterContinental after nine years at the Ritz-Carlton. Liang introduced some of his signature dishes, such as deviled eggs and tuna (RMB 48); slow-braised Australian wagyu beef short ribs and crushed taro (RMB 168); a mixed plate of Iberico ham and cheeses from Spain; as well as shredded duck leg confit (RMB 128).

Our favorite of the lot was the deviled eggs and tuna (see above), the yolk removed so that the whites act as a vinegered basin for the fish, while a layer of cucumber jelly provides a hint of ocean freshness. The taro-made purple powder hardly added any flavor to the dish but afforded it a striking dash of color.

The smoked salmon puree (RMB 58) combines fried salmon skin covered with crispy nori (seaweed), balancing out the soft texture of the puree made of ricotta cheese and smoked salmon. Served as a small portion, this rich blend is not so heavy as to fill you up before you can explore the rest of the menu, and space is just what you’ll need before feasting on the mixed plate of Spanish Iberico ham and cheese.

The shredded duck leg confit was particularly original in its presentation. Shaped to look like a flowerpot complete with black soil (the sesame sponge cake), the whole set even includes several flowers and two tiny edible watermelons. The duck lies buried under the “soil,” and a layer of polenta seasoned with rosemary and bell pepper lines the bottom of the pot. Just one forkful will heave with salted sponge cake, buttery duck, and creamy polenta, a mixture that melts in your mouth.

Liang’s dishes are based on traditional cooking methods with a modern and innovative bend. “All the ingredients are natural, even the colorful powders, made using different vegetables or fruits, and I like to play with ingredients in the traditional way but with a twist of molecular gastronomy,” said Liang.

Connected to Top Tapas, Top Bar, opening in early September, has a wide selection single malt whiskeys from Highland, Speyside, Isley, Cambeltown, Isles, and Lowland of Scotland, as well as Japan and Taiwan. There are also approximately 70 American, Canadian, Scottish and Irish whiskeys, and 30 beers mostly from Belgium, England, and Germany. And, perfect for autumn, there’s also an outdoor area on the third floor, so you can gather your friends and sip your drinks while watching life move by in Taikooli.

Top Tapas
Daily 11.30am-10pm, after dinner 10pm-1am. 3/F, InterContinental Beijing Sanlitun, 1 Sanlitun Nanlu, Chaoyang District (8516 0067)
热点：朝阳区三里屯南路1号北京三里屯通盈中心洲际酒店3楼

This article first appeared in our magazine. To read the entire September/October issue online, please click here.