Tomacoado Flower Kitchen (Chaoyang Madyling Branch)
西餐 · ⭐ 4.7
No. 101, Chaoyang North Road, Joy City Chaoyang, 9th Floor, Unit 905 (opposite Apple Retail Store on 1st Floor; Elevator No. 4)
Dishes
M6 Wagyu RibeyePremium Wagyu ribeye, marinated and seared at high heat to perfect doneness, keeping the meat tender and juicy with a fragrant crust.
M8+ Wagyu RibeyeM8+ Wagyu ribeye features premium Wagyu beef, slow-cooked or charcoal-grilled to retain tenderness and juiciness, with a slightly charred surface and clear marbling of even fat distribution.
Cream of Mushroom SoupCream of mushroom soup is a soup made primarily with fresh mushrooms, supplemented with cream, onions, and other ingredients simmered together. The preparation involves slicing the mushrooms, sautéing them with onions and butter until fragrant, then adding water or broth and bringing to a boil. Finally, cream and a suitable amount of salt are added for seasoning. The result is a smooth, richly creamy texture with a luxurious dairy aroma.
Beef Sukiyaki NoodlesA fusion dish featuring beef slices, pasta, onions, mushrooms, cabbage, and eggs. Beef is simmered in a sukiyaki sauce (soy sauce, mirin, sugar, and sake), then mixed with cooked pasta, followed by adding vegetables and eggs to create a rich flavor.
Flower Chef's Special Benedict EggFlower Chef's signature Benedict Egg features a poached egg on an English muffin, topped with ham or smoked salmon, drizzled with hollandaise sauce, and garnished with fresh herbs. Eggs are gently poached in hot water until whites set and yolks remain runny; hollandaise is made by emulsifying egg yolk, butter, lemon juice, and seasonings.
Flower Chef's Specialty Mushroom Soup with BaguetteFlower Chef's specialty mushroom soup is made with fresh mushrooms like shiitake, king oyster, and enoki, simmered slowly in water. Add ginger slices to enhance flavor and remove fishiness, then season with a pinch of salt. Serve with French bread for dipping.
Berry Yogurt BowlBerry yogurt bowl made with fresh berries like blueberries, strawberries, and raspberries mixed with yogurt. Wash berries, chop or use whole, mix with plain or flavored yogurt, add honey or oats for texture. Enjoy as breakfast or dessert.
Blue ButterflyBlue Butterfly is a dish made with fresh fish slices, paired with green peas, diced carrots, and egg skin strips. The fish is marinated, then stir-fried and combined with the vegetables, finished with a glossy sauce for a clear color and elegant presentation.
Cranberry Rose Fruit Tea (Hot)Cranberry rose flower fruit tea (hot) is made from natural dried fruits and flowers like cranberries, rose petals, apple slices, and goji berries. Brewed with hot water, it releases a rich aroma and forms a bright red hot beverage.
Honey-Roasted Pumpkin SaladCubed pumpkin marinated in honey, then baked until slightly charred, served with a salad of lettuce, apple slices, and mixed nuts, drizzled with olive oil and lemon juice.
Lightly Seared Tuna TowerLightly seared tuna tower featuring fresh tuna, lightly marinated and quickly grilled to a slight crust while keeping the inside tender. Served with vegetables or sauce in a layered, tower-style presentation.- Peppery Snail with Peach-Like FaceSpicy snail with peach-like face made from fresh snails stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Snails are cleaned, blanched to remove odor, then tossed in spicy seasoning to absorb the rich flavors.
Herb-Roasted Three-Yellow ChickenHerb-roasted three-yellow chicken, marinated with rosemary and thyme, baked until golden and crispy outside, tender and juicy inside.