North Palace
North PalaceJoin a celebration of northern Chinese cuisine and explore a menu of roast duck from Beijing, lamb from Inner Mongolia, and flat breads from Xinjang.
Culinary Theatre
Watch as our chefs prepare your meal over an open fire pit, rotisserie grills, and in the traditional duck oven surrounded by rich red and gold interior décor that symbolizes good fortune.
Hours
Open 24 hours daily
Dress code: Casual
Family-friendly entrance
12 pm – 3 pm and 5:30 pm – 10:30 pm
Menus
Signature Dishes
Braised sea cucmber with abalone and yam in leek sauce
Braised Japanese cucumber with yam in leek sauce
Braised bird's nest with superior yellow roth
Braised bird's nest, fish maw, hasma and calipee in superior yellow broth
Charcoal grilled slow-cooked US beef rib with condiments
Braised sea cucumber, fish maw, calipee and abalone in superior chicken broth
Spicy oil poached mandarin fish with vegetables and handmade noodles
Kashgar tea set, Xinjiang snack platter with nuts, dried fish, cheese, and melon
Appetizers
Chilled live Dalian abalone, sea cucumber, razor clam in black vinegar dressing
Foie gras kumquats with "man tou" crisps
Salted duck and pork intestines with garlic, pepper, and sesame oil
Mongolian style sliced beef shank in chili dressing
Spicy chicken salad
Marinated mung bean noodles with shredded chicken and vegetables in spicy dressing
Soup
Braised sea cucumber, fish maw, and stuffed bamboo in superior yellow broth
Hot and sour mullet fish roe soup with scallop and shrimps
Double-boiled pigeon soup with chickpeas
Mutton offal soup with sesame bread
Matsutake mushrooms with cabbage and bean curd soup
From our lychee wood-burning oven
Our authentic recipe dates from the Imperial Empire and features Beijing raised ducks, expertly roasted in our lychee wood-burning oven.
Roasted Beijing duck
Served with steamed pancakes, crispy sesame buns, sugar, and special homemade hoisin sauce
Signature Xinjiang Charcoal Grill Kitchen
North Palace signature roasted organic whole baby lamb with Mongolian spices
Whole, half, quarter, or portion
Xinjiang-style roasted turbot fish
Roasted lamb cutlets with Aksu apple
Charcoal grilled slow-cooked pork rib
Charcoal grilled squid with chili and cumin
Grilled whole eggplant with spicy garlic dressing
Xinjiang-style lamb samosa with onions and black pepper
Traditional flat bread with sesame
Signature Skewers
US beef
Xinjiang lamb
Grilled pork belly rolled with Yunnan melon
Octopus with Yunnan melon, chili, and cumin
Chicken wing with chili and cumin
Chicken with chili and cumin
Grilled oyster with pickled vegetable, green chili paste
Mushroom
Hot Dish
Stir-fried US prime beef rib eye and foie gras with steamed pancakes
Shandong-style crispy chicken
Crispy lamb chops with cumin and chili
Xinjiang braised chicken with potatoes, dried chili, and flat bread
Stir-fried crispy pork slices and honeydew melon with black vinegar
Stir-fried beef with chili, cumin, and potato noodles
Wok-fried cauliflower with Chinese cured pork, chili, and black vinegar
Braised cabbage with chestnuts in superior yellow broth
Dongbei stir-fried shredded potatoes with soy sauce, dried chili, and vinegar
Live Seafood
Live Dalian abalone
Steamed with pickled chili, deep-fried with chili pepper salt, or BBQ with homemade chili sauce
Live crab
Stir-fried with "dek chiu" chili, deep-fried with chili-pepper salt, sautéed with ginger and spring onion, or steamed with egg in 10 years huadiao wine
Red star grouper
Steamed with soy sauce or steamed with "dek chiu" chili
Pearl grouper
Steamed with soy sauce or steamed with "dek chiu" chili
Seafood Dish
Steamed lobster and clams with egg in 10 years Huadiao wine
Braised lake fish head with deep-fried dough in scallion sauce
Crispy Mandarin fish with pine nuts, sweet and sour sauce
Mandarin fish fillet with tofu, green radish, and crispy rice in fish soup
Braised Mandarin fish in garlic and preserved bean curd sauce
Beijing-style crispy prawns with nuts, sweet and sour sauce
Braised tofu with shrimps and scallops in superior yellow broth
Wok-fried choy sum with clams and garlic
Vegetarian dish
Marinated passion fruit peel in red wine sauce
Crispy eggplant and bell peppers in soy sauce
Seasonal vegetables of the day
Spinach rolls with yellow mustard and sesame sauce
North mixed vegetable salad with peanuts and tofu skin
Mustard pickled cabbage rolls
Northern noodle kitchen
Traditional Lanzhou-style "la mian" with braised sliced beef and turnips
Shanxi-style lamb and bread croutons soup
Old Beijing noodle with soybean paste
Spicy homemade noodles with shredded pork and dried chili
Dumpling
Shrimp, sea urchin, pork, and round cabbage
Pork and cabbage
Pan-fried pork
Vegetarian
Baked pork bun with black pepper
Rice and Congee
Dongbei braised rice with beef and egg
Fried multigrain rice with pine nuts, egg, and vegetables
Pumpkin and millet congee
Steamed plain rice
Dessert
Double-boiled bird's nest and lily bulb with green beans and rock sugar
Seasonal fruit platter
Imperial dessert platter
Glutinous rice rolls with red bean, yellow soya bean-persimmon cake, sticky rice filled with red dates, kidney bean roll
Crispy rolls filled with purple sweet potato, mochi, dried fruit, and nuts
Double-boiled peach gum with red date, sticky rice, and walnut paste
Yili flat bread with raisins, sugar-free yogurt, ice cream, and raspberry jam
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