Two Thumbs Up: Temple Restaurant Beijing (TRB)

Posted: December 15th, 2011 | Author: LumDimSum | Filed under: A Day In My Life, Foodies & Dining Scene | Tags: Contemporary European, Hassell, Ignace Lecleir, New Restaurant, Temple Hotel, Temple Restaurant Beijing, TRB | No Comments »

Temple Restaurant Beijing has been all the rave since it finally opened it’s doors to public a few weeks back.

With an ancient history of 600 years, this venue has served many purposes from an ancient hall of worship to a factory space with slogans still left over from the Cultural Revolution. With much of the original structure still in tact, the wear and tear of this venue is real and raw.

“Zhizhusi is the centerpiece of The Temple Hotel. Today, it is part of a spacious cultural venue covering almost 3,500 square meters. Careful restoration of the Temple uncovered a treasure trove of woodwork and ceiling frescos, all hidden under decades of dust. Some of the original Sanskrit paintings on the wooden panels survived. Unfortunately, only 30% out of a total 180 panels could be restored.” 

In the couple times I’ve visited and dined at TRB, I was fortunate enough to have Ignace Lecleir, the man behind this project himself lead an introductory tour of the beautiful parts within this compound.  One of my favorite parts of this venue is the decaying rooftop of one of the private dining spaces (photo below).

More than just a restaurant, lounge and private event space, soon TRB will also have hotel rooms available in early 2012.

LumDimSum Snapshots Exploring Temple Restaurant Beijing (TRB):

Temple Restaurant Beijing may be housed in a venue deep rooted in China’s history and culture, but it serves contemporary European cuisine and the design of the main dining hall is designed by Australian architectural and design firm Hassell.

The modern, contemporary design of the space is definitely a strong contrast to its exterior, but it’s a beautiful space and I have no doubt, TRB will quickly become one of Beijing’s top picks to both impress visitors and book out for special occasions.

LumDimSum Snapshots of TRB’s Indoor Dining Space:

Long Bar Stocked Heavily with Whiskey Bottles

Waiting Lounge with Floor to Ceiling Windows to Highlight the Strong Contrast of Contemporary Design within a Traditional Setting

It would be a shame for such a special dining establishment to serve anything but first rate food with five star service. Lucky for TRB, they’ve nailed both.

With Ignace behind this project, I wouldn’t expect anything less considering he really is the most poised and professional figure in F&B I have ever come across.  The perfect host, Ignace ensures flawless service from start to finish.

I was most impressed when each course was served simultaneously (we were a table of 8 pax) and to see personalized menus printed for each seat at our table.

LumDimSum Snapshots of My Private Lunch at TRB:

Amuse Bouche x2:

TRB’s Warm and Lavish Bread Basket:

Cauliflower Soup & Service:

Foie Gras with Sea Lettuce and Lobster:

Olive Oil Poached Black Cod with Spinach Veloute, Ham Saffron and Broad Beans:

Mid-Meal Refreshment with Iced Sorbet:

Carmelized Apple Tarte Tatin with Vanilla Ice Cream:

Chocolates and Madeleines:

Mini Macaroons:

Each course seemed better than the last and the dessert spread was ridiculous. Not only were we each served a mouth-watering apple tarte tatin, we were also given plates of chocolates, marvelous madeleines, and mini macaroons. It was impossible to decline such delicate desserts even after we were entirely stuffed to the brim.

If I was forced to pick a favorite part of our 4-course lunch meal, I would have to say that the highlight of our meal was the 2nd course- the foie gras with lobster. The combination of these flavors and texture was crazy good.

And going back over the photos, I’ve got to even give a shout out to their bread basket which was a combination of freshly baked breads that were savory and a nice complement to each course.  I found myself dipping bread into the cauliflower soup, pairing with the foie gras and even soaking up the sauce of my black codfish. Since each course’s portions were rather small, it was probably a good thing that the bread basket continued to make its way around the table throughout the meal.

If you are interested in seeing their full spread of dishes, you can check out their complete menu here. Still in their soft opening period, TRB is only open for dinner Monday through Saturday from 6PM – 10PM and bookings for private events.

Something to look forward to if you plan to stay in Beijing over the holidays – TRB has just announced today their “10 Days of Christmas Menu” featuring 12 dishes to choose from, available December 16-25.  Reservations can be made by emailing meet@temple-restaurant.com

Review of Temple Restaurant Beijing (TRB): #23, Shatan Beijie, off WuSi DaJie, Dongcheng District. Beijing. 100009 東城區五四大街以北，沙滩北街23号; Tel: 8400 2232

Best Part:

• It’s hard to pick out the best part about a venue that just seems so entirely perfect.  The venue itself is remarkable and something out of a movie. It’s old, rustic and raw with a dining space that’s contemporary in both design and furniture. Very cool contrast. 
• The service was among the best I’ve experienced in Beijing.  It was so impressive to see each course served simultaneously with our party of 8. I would even dare say the service is better than Maison Boulud.  But I wouldn’t expect anything less from Ignace Lecleire as he is the man when it comes to flawless service and professional hospitality. It’s refreshing to be served like royalty as I’ve become so jaded to horrendous service experiences living in Beijing.
• The food was perfectly prepared and the presentation was first class. 
• I highly recommend the foie gras with lobster. 
• A top pick for private events and dinners with special guests. It’s sure to impress all who enter through their gate. 

Comments:

• With this level of fine-dining, you can expect high prices.  But TRB is not unreasonable and it’s very much worth every pretty penny. For example, their most expensive main course is Pot-Roasted Lobster with Smoked Aubergine Caviar, Artichoke Barigoule, and Sauce Vièrge for RMB 290. How good does that sound?!
• I think some of the portions could be a little bigger, but maybe that’s just because I’m American and used to bigger portions.  I guess contemporary Euro cuisine is meant to be bite-sized. Granted, this is bigger than a bite or two, but pretty much just a hand-full of bites.
• I can imagine the private space in the temple would not have sufficient heating in the winters and I wonder if heavy rain would come through the roof there? There are always pros and cons to being housed in such an ancient cultural relic. Repairs must be a pain in the neck.
• It’s hard to find, so make sure you take note of the map below before blindly trying to make it to this venue on your own.  

Rating: (on a scale of 1 to 10 with 10 being best)

• Food: 9
• Atmosphere: 10
• Service: 10
• Overall Experience: 9

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