From its original location at No.1 Yuhe to its current home near Donghuamen, The Georg remains one of my favorite fine dining destinations in Beijing. This holiday season, I revisited with friends to experience Chef Binbin’s new winter menu—a seafood-focused symphony that cuts through the city’s winter chill with refreshing elegance.
The opening act: fava bean mousse with honeydew spheres, where earthy legumes and fruity sweetness waltzed in harmony. A hawthorn tart shell added a local wintry tang—playful yet profound. Equally striking was the tuna choux puff, its oceanic richness amplified by kelp powder for an umami crescendo.
King crab meets pumpkin—a pairing as comforting as winter itself. The squash’s natural sweetness framed the crab’s pristine flavor, while Parmesan foam and Yunnan caviar wove in creamy and briny whispers. Pure textural poetry.
A plump Hokkaido scallop, sous-vide then lightly torched, achieved custard-like tenderness beneath a fragrant crust. Dressed with white miso-lemon butter sauce and herbed crab roe emulsion, it became the table’s unanimous favorite. Equally dazzling: Mozambique langoustine, its crisp sweetness elevated by broccoli ribbons in aged vinegar.
The beef main underwent a quiet revolution—slow-poached in its own jus before roasting, bypassing the Maillard reaction for uniform rosé perfection. At service, Alba white truffle was shaved generously, its musky aroma merging with the meat’s depth. Each slice released a torrent of juices, leaving us in silent reverence.
