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Chaolin Songyuan Shangyun Steaks Boutique

西餐 · ⭐ 4.3

Floor 11, North Side, Chaolin Songyuan Hotel, No. 19 Ronghua Zhong Road, Beijing Economic-Technological Development Area

Dishes

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  Sous Vide Filet Mignon with Mini Vegetables

  Slow-cooked filet mignon with mini vegetables, prepared using low-temperature cooking for tender, juicy meat, paired with steamed or blanched mini vegetables like baby carrots, broccoli, and asparagus for enhanced texture.
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  French Creamy Mushroom Soup with Roasted Garlic Bread

  French cream mushroom soup is made with fresh mushrooms and onions, slowly cooked with cream and broth. Garlic bread is made by spreading garlic butter on baguette slices and baking until golden and crispy.
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  Australian M5 Wagyu Aged Ribeye

  Australian pureblood M5 Wagyu ribeye aged for tenderness and juiciness. Dry-aged and seared at high heat to lock in natural juices, with a crispy crust and pink interior.
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  Australian Grain-Fed Wagyu Beef Aged 14 Days

  Premium Australian grass-fed beef aged for 14 days for enhanced tenderness and juiciness, cooked using low-temperature slow cooking or pan-searing to preserve its natural flavor.
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  Dessert Surprise Box

  A dessert blind box is a combo set containing various unknown sweets, mainly featuring cakes, puddings, ice cream, macarons, and chocolates, made using baking, freezing, mixing, and decorating techniques.
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  White Bamboo Shoots Smoked Salmon with Caviar

  White bamboo shoots blanched and sliced, served with smoked salmon and caviar for added flavor.
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  US Grain-Fed Angus Dry-Aged Ribeye

  Selected American grain-fed Angus eye fillet, dry-aged for tender, juicy texture. Sear or roast at high heat to preserve natural beef flavor and grain.
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  Garlic Butter Shrimp

  Garlic butter shrimp made with fresh shrimp, garlic, and butter. Shrimp are deveined, seasoned with salt and pepper, pan-seared, then mixed with sautéed garlic and melted butter for rich flavor.
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  Dinner Roll

  Appetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.

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