The Rug's Revamped Winter Menu: A Chicken-Duck Mashup and a Focus on Belly-Warming Dishes
It’s only been a couple of months since The Rug's Chaoyang location reopened after one-year long renovation, but management was obviously not satisfied to use the occasion as an excuse to rest on their laurels, instead pushing themselves to create a new winter menu. The new options launched on Dec 12 and include a holiday set menu for Christmas and New Year Eve at both Sanlitun and Chaoyang Park locations.
Inspired by recent travels around the world, The Rug's new dishes range from Rougie duck foie gras with berry mousse and bread slices to d’Argent No. 3 oysters, beetroot meatball soup to apple cider bacon mussels, and baked and grilled squid to freshly marinated and slow-cooked lamb. TLDR; These are dishes designed to salvage you from sub-zero temperatures.
The dinner kicked off with grilled sweet corn (RMB 28), which comes coated in a layer of mozzarella and ricotta cheese, as well as a clever, aesthetically pleasing addition of popcorn and a jelly-like oil also produced from the kernels.
The "Bone Marrow on Fire" (RMB 58) featured a bone cut in half to reveal the steaming-hot bone marrow and topped with caramelized sliced onions and seasoned with herbs. Taking a large scoop of the mixture and spreading it on a slice freshly baked baguette is about the best cure we can think of for any ailment this winter.
The kingfish ceviche (RMB 68) arrived as a beautiful combination of colors with large chunks of kingfish piled in a glass bowl and a thick, crispy cheese roof acting as a plate for avocado mash, cilantro, and flowers above. This Peruvian dish certainly wouldn't go amiss in a five-star hotel and is a testament to the kitchen's creativity.
As for the mains, we had the chicken and duck duo (RMB 488), which was inspired by legendary Michelin-star chef Alain Passard at Parisian restaurant L’Arpège, who had the bright idea of sewing half a chicken and half a duck together. Passard quit cooking meat in 2001, but The Rug decided to bring his Frankenstein-esque creation to diners in Beijing. We'd say it was a winner, with a rich glaze adding a sweetness that balanced the succulent flavors of the poultry as well as the earthier notes from a stuffing made from organic chestnuts and apple.
If you prefer beef, we'd recommend the tenderloin (RMB 520), which comes wrapped in a thick layer of salt and herb-infused dough and baked to preserve the meat's moisture. Slicing into the combination and watching the steam rise will have you salivating immediately.
To satisfy your sweet tooth, opt for The Rug's signature tiramisu, which has over notes of rum and borrows its recipe from the popular San Franciscan café Stella. The chocolate fondant was equally as addictive, the chocolate lava center oozing and mingling with a healthy dose of berries as you cut open the crust.
We also appreciate the easy division of the wine list, which now comes separated into four categories: "Easy Going" (with 10 options of red, white, and sparkling wines all at RMB 168 a bottle), "Dates" (10 bottles at RMB 388 each), "Let’s Party" (10 options at RMB 588 each), and "High Society Nite" (10 at RMB 888 a bottle). Many of the wines can also be purchased by the glass.
Aside from the regular winter offerings, The Rug's holiday set menu combines a selection of the winter dishes for either RMB 799 or RMB 1,199 for two, only available Dec 23-24 and 30-31 at both locations. Call to make a reservation (Sanlitun, 6507 2342; Chaoyang Park 131 174 2511) and check here for more information.
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Email: tracywang@thebeijinger.com
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Photos: Tracy Wang
