Brasserie 1893 is a fine dining French restaurant with a vision. With attentive service team and an astute maîtres-d along side him, head chef Addison Liew aspires to transform the brasserie by experimenting with French-Chinese fusion cuisine. This innovative approach was still in beta phase during my meal. I opted for more or less the 'Les Saveurs' Degustation Menu from the 2018 spring menu, with the amuse bouche and the tiramisu finale being the highlights. The Wuliangye tiramisu was my first glimpse into chef Liew's fusion-vision, as he replaces amaretto with Chinese white liquor, delivering a more direct and sharp taste that worked well with the coffee-chocolate ice cream and pastry. The Lobster Bisque 'A la Brasserie 1893' summed up my experience quite well. The lobster was fresh and beautifully cooked while the celery provided a wonderful crisp and refreshing sharpness, but the soup itself, albeit delicious, was a bit one dimentional. The dish was very good, but fell short of flawless excellence.
The service was impeccable and must be commended. Drinks were always served in order of seniority and the table was kept immaculate, just one of a few examples of their attention to detail. The performance of the waiting staff made my family and I feel comfortable and looked after.
In maybe a year, I believe Brasserie 1893 could reach the pinnacle of culinary innovation in Beijing, but for now, it will have to settle amongst the others as a superb fine dining French restaurant.
*Disclaimer: For reasons not worth mentioning, my family and I received special treatment that meant we were able to combine dishes from the two degustation menus to our preference. The head chef Addison Liew also came to greet us a couple times and explained his philosophy. This experience that we had is likely not what most people experienced or will experience.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.