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Waldorf Astoria Beijing
Brasserie 1893 serves innovative French cuisine

Brasserie 1893

With signature dishes and a name inspired by the first Waldorf Astoria hotel in New York, Brasserie 1893 offers a memorable dining experience in bustling Beijing. Complete with a vibrant show kitchen and fresh seafood feasts for two, our French eatery is a must for guests and locals alike.

Call to Reserve a Table

Hours

Breakfast | 6:30 – 10:30 am | Daily

Lunch | 12 – 2:30 pm | Tuesday – Sunday

Dinner | 6 – 10 pm | Tuesday – Sunday

Brasserie 1893 Breakfast

The Show Kitchen

Led by Executive Chef Christophe Riou and equipped with two exclusive Molteni stoves, Brasserie 1893 offers a unique dining experience marked by a lively show kitchen.

Get a close-up view of the chefs as they expertly prepare delicacies including French oysters, roasted foie gras, and Wagyu beef tenderloin.

Fish Dish at Brasserie 1893 Restaurant

Brasserie Specialties

Take a refreshing tour of the sea when you order Neptune, our ocean-inspired specialty. Premium caviar, oysters, Boston lobster, prawns, and more nestle together in perfect harmony.

For steak aficionados, our Vulcan specialty offers a tenderloin option paired with truffle mashed potatoes and savory mixed vegetables.

Brasserie 1893 is the perfect location for a lunch or dinner with friends and family

History-Inspired Dishes

Our hotel’s French restaurant draws upon the rich history of the first Waldorf Astoria, which opened in 1893 in New York City.

Serving for many years at the original New York hotel, legendary maître d’hotel, Oscar Tschirky, is credited with the invention of Waldorf Salad and Eggs Benedict — both signature dishes at Brasserie 1893 in Beijing.

Menu

Cocktails

Martini

Beefeater / Absolut and dry vermouth

Old Fashioned

Maker's Mark, sugar cube, and Angostura Bitters

Manhattan

Maker's Mark, Mancino Rosso Vermouth, and Angostura Bitters

Kir Roya

Champagne and crème de cassis

Mocktails

Winslet

Cranberry juice, syrup, fresh lemon juice, mint, and soda water

Cinderella

Orange juice, pineapple juice, orgeat syrup, and fresh lemon juice

Shirley Temple

Fresh lemon juice, grenadine syrup, and ginger ale

Sakura Lychee Soda

Lychee juice, sakura syrup, and soda

By Chef Christophe

Recommended for two people

Foie Gras Emulsion "Ispahan"

Rose, raspberry, and lychee

Abalone

Sea urchin, sweet corn mousseline, crisp bacon, and golden brown butter

"Vingt Mille Lieus Sous Les Mers"

Brasserie 1892 premium caviar, French Tarbouriech oyster, Boston lobster, langoustine, cooked whelk, and prawn. Served with lemon mayonnaise, Marie Rose sauce, soy sauce, and wasabi

Lobster Bisque

Confit "egg yolk" and Alaska crab

Black Truffle Orecchiette "Ragout"

Ham and beef jus

Cardinal Sorbet

Blueberry and burgundy wine sorbet

Grain-Fed 180 Day Beef Short Ribs

Black garlic relish, marrowbone-onion compote, and celery emulsion

Pistachio Raspberry

Raspberry cream, chocolate tulip, pistachio pop stone, and ice cream

Neptune

Recommended for two people

"Vingt Mille Lieus Sous Les Mers"

Brasserie 1893 premium caviar, French Tarbouriech oyster, Boston lobster, langoustine, cooked whelk, and prawn. Served with lemon mayonnaise, Marie Rose sauce, soy sauce, and wasabi

Vulcan

Recommended for two people

Angus Beef Chateaubriand

Mashed potatoes, roasted carrot, sautéed mixed mushroom, foie gras (French toasted), and perigourdine sauce

Appetizers

French Tarbouriech Oyster N4

Half-dozen or a dozen. Served with lemon, mignonette sauce, and tobacco

"Castro de Bellota" Iberico Ham

Manchego cheese

Abalone

Sea urchin, sweet corn mousseline, crisp bacon, golden brown butter, and popcorn

Roasted Foie Gras

Banana bread, raspberry relish, mix nuts, aged balsamic, and extra bitter chocolate juice

French Snail

Pork feet casserole, slow-cooked egg, and premium caviar

Buffalo Frogs

Crispy white ham, parsley, garlic, and lemon

Soups

Lobster Bisque

Scallop mousse and lobster arancini

Beef Consummé

Oxtail tortellini and vermouth

Cepe

Porcini velouté, crispy bacon, truffle oil, and milk foam

Seafood

New Jersey Lobster

French-style green pea, limoncello pork belly, morels, and crustacean-chicken jus

Atlantic Cod

Caviar, cauliflower, cucumber, and chardonnay sauce

Meats

Wagyu Beef Tenderloin

Foie gras (French toasted), artichoke, black truffle, and truffle perigourdine sauce

Coastline Lamb Loin

Sunflower seeds, fig chutney, and lemon cream

Grain-Fed 180 Day Beef Short Ribs

Black garlic relish, marrowbone-onion compote, and celery emulsion

Black Truffle Orecchiette "Ragout"

Ham, mushroom, black truffle, and beef jus

Brasserie 1893 Signature Baba au Rhum

Add premium rum for an additional fee

Pears Belle Helene

Bourbon vanilla ice cream

Pistachio Raspberry

Raspberry cream, chocolate tulip, pistachio pop stone, and ice cream

Valrhona Chocolate Caramel Banana

Salted caramel peanut, burnt marshmallow, and banana ice cream

Lemon Panna Cotta

Lemon curd, yuzu orange citrus, passionfruit meringue, and lychee mint sorbet

All menus are subject to change without notice. All prices are in RMB and subject to a 15% service charge.

For vegetarian, vegan, and gluten-free options, please ask our service team. For those with special dietary requirements or allergies who may want to know about our food ingredients, please ask our manager.

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