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Jun 05, 2023

Surf and Turf Heaven at Grand Hyatt at Oriental Plaza’s Shuo Steak and Bar

It's easy to notice when something is built from the ground up with the utmost attention to detail. Such is the case with Shuo Steak & Bar , the newly opened steakhouse and bar concept by Grand Hyatt

It's easy to notice when something is built from the ground up with the utmost attention to detail. Such is the case with Shuo Steak & Bar, the newly opened steakhouse and bar concept by Grand Hyatt Beijing at Oriental Plaza.

Hidden away to the left side of the grand staircase on the hotel's lobby level is an entrance that will transport you from the bright, sophisticated Grand Hyatt and into something even more special. Guests enter the bar area through a tunnel created by the wine refrigerators and storage – there are over 100 bottles to choose from. The restaurant's menu focuses on cocktails with sophisticated flavor profiles that are quaffable both before and after dinner. Case in point: the Chocolate & Smoke (RMB 80), made with spiced rum, crème de cacao and vermouth, over which a bubble of smoke is suspended. The bubble pops to give the drink a wisp of smoke and lends a nice extra flavor to the whole concoction.

After an aperitif, it’s time for dinner. The rest of the restaurant is split between a dining area with an open kitchen and a lounge area with more seats for dining. It’s easy to move throughout, thanks to Shuo’s floor plan, which includes the bar and open kitchen.

The open kitchen allows you to watch flames flying high, blazing against the backs of copper pots and kitchenware, as chefs in white hats busy themselves with making an excellent meal.

The name of the game here is surf and turf. For starters, there’s the pan-seared Hokkaido scallop (RMB 158), served atop a cauliflower purée with a dollop of tomato salsa on top. The first bite is sweet, with a bit of savory coming in from the salsa, all pulled together by the purée. Another highlight is the pan-fried Alaskan crab cake (RMB 198), which comes served with a chili sauce. Much like the scallop and salsa, these two do the tango together terrifically.

If you’re down for a little more seafood they’ve got Boston lobster, at RMB 388 for 500g. The crustacean comes served with a garlic butter and béarnaise sauce combo, making for a classic pairing.

Shuo wouldn’t have steak in the name if it wasn’t for their steaks, the highlight of which is a 28-day dry-aged M3 Ribeye from Australian Rangers Valley (RMB 998/500g). It’s cooked to your liking and suitable for two to three people. If you’re coming with a smaller group, there’s also an M5 tenderloin (RMB 328/500g). Plus, you can combine the surf with the turf, with an option for a 200g M5 tenderloin and 200g Boston lobster combo (RMB 498, lead image).

Then, there are the sides. Green asparagus with 5J ham and bone marrow butter (RMB 98) has the veggies covered, and the thick-cut fries (RMB 168), which the chef says are like scalloped potatoes in French fry form, are a treat, topped with Comté cheese and served with aioli.

And it just wouldn’t be a full meal without dessert, the one to go for, in our humble opinion, being the Baked Alaska (RMB 328), flambéed tableside with Grand Marnier liqueur for a lovely orange bite.

Shuo goes beyond just being your average hotel restaurant thanks to its layout – open and intimate, allowing guests to see what’s going on and to interact with the people making their food – and service. The dishes done up tableside are a sight to behold, and it brings the diner just a little bit closer to the chef. This is something which makes this steakhouse something we’ll go back to.

Shuo Steak & BarLobby Level, Grand Hyatt Beijing at Oriental Plaza, 1 Dongchang'an Jie东城区大厅层, 东方君悦大酒店, 东长安街1号Hours: Tues-Thurs, 5pm-midnight; Fri-Sat, 4pm-1amPhone: 010 8518 1234

READ: On the Radar: Katchup & Martini Reopen + Pop-Up Cocktails in Beixinqiao

Images: Vincent R. Vinci, courtesy of Grand Hyatt Beijing at Oriental Plaza