The Londoner Macau said in a statement yesterday that its 24-hour restaurant North Palace is offering authentic northern Chinese cuisine.
According to the statement, the North Palace presents Beijing, Inner Mongolia and Shandong dishes, based on traditional recipes and cooking methods, and features ingredients imported from northern China. The statement said that the restaurant has open kitchens allowing for an immersive experience as chefs roast organic whole lamb with Mongolian spices over open fire pits.
The statement added that besides the roast meats, the restaurant also offers braised sea cucumber with yam in leek sauce; chilled live Dalian abalone with sea cucumber and razor clams; roast lamb cutlets with Aksu apple; charcoal grilled slow-cooked US beef rib; Xinjiang-style roast turbot; traditional Lanzhou-style “la mian” (윗麵)with braised sliced beef and turnips; Beijing-style crispy prawns with nuts and sweet and sour sauce; and candied hawthorn with coated sugar.
The statement said that for a taste of the imperial cuisine of the Qing Dynasty, guests can opt for the ‘Imperial Feast’, adding that modelled on the famed ‘Manchu-Han Imperial Feast’, the extravagant menu features a selection of delectable welcome tea and sweets, appetisers, soup, cold and hot dishes and barbecue are offered in the set. The statement highlighted that the feast also includes ‘Buddha jumps over the wall’ soup with boneless fish head; roasted Beijing duck; and braised mince pork ball and sliced roasted pork belly with pickled cabbage and chrysanthemum. Further elevating the gastronomic experience is a prized Chinese baijiu – 30-year Forbidden City Moutai – to perfectly complement the delicacies. The menu is priced at 688 patacas per person, minimum ten persons.
This undated hand out photo provided by The Londoner Macao recently shows the interior of the main dining area at the North Palace.
This undated handout photo provided by The Londoner shows the North Palace’s Beijing-style crispy prawns with nuts, sweet and sour sauce.
