Most of Beijing is unknowingly familiar with Chef Jeff Powell's designs - he has both consulted and worked with a number of high end venues including Element Fresh, Flamme, and Gung Ho. However, this to my knowledge is the first time Chef Jeff has unleashed his recipes - unadultered and by his own volition - upon the Beijing populace.
I've hit up his place three times already, and found the food to be absolutely immensely inconsolably delicious on each occasion. Seriously. For appetizers, the fries with garlic and thyme as well as the calamari are great. I never knew potatoes and sea-faring invertibrates could taste so good. The calamari is set over a garlic aioli base, which I'd probably drink by the gallon if it were not for some pesky concerns of day-to-day diet and/or hydration. For the mains, the Chicken Under a Brick is juicy, perfectly cooked, and paired with some autumn veggies and mash. Another was the Duck 2 Ways, served with a secret Chef Jeff family sweet potato mash recipe that tastes like Thanksgiving and Christmas blended into one solid mountain of orange deliciousness. He also has a Wagyu steak and some salmon lurking in his mains section.
As for booze, he has a quality repertoire of wine as well as American and Belgian beers. La Chouffe on draft was a tasty number, and you can't go wrong with an Acme either. He also airlifts in cocktails from his nearby Frost bar, with both venues sharing an interesting interchange of delicious product.
Sven thumps up to Chef Jeff.
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