Be Among the First to Test Taste The Orchid’s New Dinner Menu!
Every time I go to The Orchid, I leave wishing I spent more time there. Sadly, it seems everyone else feels the same way as the place is almost always booked solid. The good news is that even if you can’t get a reservation to stay, they have made some new renovations and are opening a full kitchen. The Orchid’s Toast Restaurant’s weekend brunch is already drawing in crowds beyond their hotel guests, but this dinner concept featuring bold Middle Eastern flavours is looking like it will turn out to be a killer addition.
Still Finishing Final Touches, The Orchid’s Expanded Dining Area
When winter finally leaves us and we are all able to remove some layers, I am looking forward to spending evenings sitting out on their rooftop terrace with a glass of wine and their new kitchen creations!
And now that the Orchid has an actual sign up on Baochao Hutong, you can’t complain it’s impossible to find anymore! No excuses!
LDS Snapshots of The Orchid’s Dinner Test Menu:
Served Hot, Sesame Flatbreads Perfect for Dipping and Filling
This was one of the most impressive aspects of the meal for me. Baked in house, all the bread came out warm and crispy. A cross between a pitta and a flatbread, it hit the spot. Perfect for mopping up the juices or dipping in the hummus.
Samosas with Stewed Chickpeas
We started off with potato samosas, combining all the elements of an Indian meal, these are a great intro. Sweet pickles, soft chickpeas and a crispy samosa is a classic combo.
Beet-Cured Lox with Yogurt Beet Sauce
This was my favourite dish, the smoked salmon was really tender. Beetroot is a classic pairing with salmon, but I often find it overpowers the other flavors. Not the case here and mixed with the sour cream, each taste enhanced the others.
Southern Eggplants with Tahini Sauce
Silky tahini, juicy tomatoes and tender eggplant. Simple, but effective. The stringy texture of the eggplant might not be to everyone’s liking, but this was a favorite dish of many at the tasting table.
Lamb Kofte-Stuffed Flatbreads
Small juicy triangles of lamb sandwiches were a great mid-meal snack. This would actually be a great starter dish.
Roast Duck Salad
Sous vide duck accompanied by some delicious vegetables, the cooking seals in the flavour and the moisture. Presented gorgeously, this dish disappeared very quickly.
Stewed Lamb Ribs with Hummus
Grilled lamb, fragrantly spiced with the aforementioned hummus. The only way to make this better is to be eating it on a terrace in the summer with the sun slowly setting in the distance.
Fried Prawns with Spinach
With a curry-inspired marinade, the prawns are tangy, juicy and with a little kick of spice. Get ready to start sucking the sauces while simultaneously ripping off the shrimp’s shell, which is all worth the hot mess. If you’re a fan of The Taco Bar‘s “Big Ass Prawns” starter, you will love these.
As this was a trial menu, I can’t promise that these dishes are the final iterations. But knowing The Orchid’s owner Joel Shucat and his drive to constantly improve every aspect of the hotel, I am confident that this menu will only continue to get better!
Based off this excellent start however, it looks like the Orchid is well on its way to becoming another dining destination in growing culinary scene of Gulou!
Starting this week, The Orchid’s Toast Restaurant is giving Beijing’s foodie community a chance to get a sneak peek at their new dinner menu before they officially launch! While small groups of 2-4 diners can choose dishes from a menu, I’d encourage you to try to rally a larger group (6 or more) and the kitchen will give you a taste of everything!
For RMB 200 per person, this includes all the food and drinks and you can rest assured that they will fill you to the max. Scan their QR code and you can sign up for designated time slots this week:
Monday, February 29 at 7PM or 8:30PM
Wednesday, March 2 at 7PM or 8:30PM
Friday, March 4 at 7PM or 8:30PM
Follow The Orchid’s Official WeChat Account!
The Orchid’s Tasting Details: