Chao Shang Chao (Chaoyang)

Chaozhou/Teochew · Beijing · Michelin Three Stars · Chef Yat Fung Cheung

Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung reimagines Chaozhou classics with sophistication and finesse. Braised fish maw with 30-year-aged dried radish is one of his proud creations – the lingering aromas of the radish lend the dish extra depth of flavour. Both the wine list and tea menu are packed with excellent choices.

L406B, 4F, CP Center, 20 Jinhe East Road, Chaoyang, Beijing, Beijing

• 3 Michelin Stars

Menu

Dishes

• Steamed Crab with Aged Vinegar and Ginger — Classic Chaozhou preparation of steamed crab served with aged vinegar and ginger dipping sauce.
• Eel Package in Chicken Broth with Black Pepper — Tasting menu highlight featuring eel in rich chicken broth seasoned with black pepper.
• Buddha's Hand Lemon Water — Warm aromatic welcome drink made with Buddha's Hand lemon. Served upon arrival.
• Braised Eel Wrapped in Lotus Leaf — Eel braised and wrapped in lotus leaf with dried tangerine peel and plum sauce. Traditional Chaozhou technique.
• Sea Cucumbers with Pork — Subtle, refined combination of braised sea cucumbers with pork. Traditional Chaozhou preparation.
• Deep-Fried Crispy Pork Intestine Stuffed with Eels — Classic Chaozhou preparation of crispy pork intestine stuffed with eels
• Braised Fish Maw with 30-Year-Aged Dried Radish — Chef's signature creation. The lingering aromas of the 30-year-aged dried radish lend the dish extra depth of umami and flavour.
• Chilled Lobster Meat with Fried Prawn Toast — Boston lobster creating delicate chilled lobster rice paired with crispy fried prawn toast
• Mackerel "Frozen Style" — Chilled mackerel preparation topped with Puning bean paste. A distinctive Chaozhou cold seafood dish.
• Pickled Chinese Kale — Chaoshan-style appetizer of pickled Chinese kale. Light and palate-cleansing.

Tasting Menu

• Tasting Menu (~11 courses) (1888) — Approximately 11-course Chaozhou/Teochew tasting menu
• Degustation / Set Menus (800)

Wines

• Wine / Tea Pairing (500)
• Wine Pairing (5 glasses) (498)
• Wine Pairing (add-on) (498)

Phone: +86 10 8596 2666

Visit website

1888

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• More from chef Yat Fung Cheung
• Lu Shang Lu — Beijing (2 Michelin stars)
• Jasmine Thai & Chinese — Tokyo
• Amazing Chinese Cuisine — Shanghai (1 Michelin stars)
• Shàng-Xí — Shanghai
• Jiang by Chef Fei — Guangzhou (2 Michelin stars)