Brasserie 1893

Beijing’s modern East-meets-West spot
Brassiere 1893 at Waldorf Astoria Beijing is as much about culinary innovation as it is about paying due heed to the hotel brand’s fine-dining heritage. 1893 was the year the first Waldorf Astoria opened in New York, with its trendsetting restaurant run by legendary maître d'hôtel Oscar Tschirky.

“Oscar of the Waldorf” is said to be the creator of the Waldorf salad and eggs Benedict as we know it. The lively, glamorous restaurant takes subtle cues from the Waldorf’s history with its menu and décor, but its fare is firmly planted in the present.
Our Inspector's Highlights
  • A pair of bespoke Italian Molteni cooking ranges (each larger than most domestic kitchens) sits at the heart of the dining space so you can sit back and enjoy the show as your wagyu steak sizzles away.
  • Executive chef Benoit Chargy is the man behind the menu at Brasserie 1893, which reads as a playful mix of modern American cuisine fused with pan-Asian and European influences, with more than a nod to past glories.
  • Working for more than a decade as a pastry chef, Chargy really shines in the desserts department, like his signature red velvet cake topped with yogurt sherbet, almond crumble and a slick of passion fruit.
  • Treading a decorative line between grand dame and contemporary, the Beijing restaurant mixes heavy silverware and high ceilings with minimalist floral arrangements and a bright, light aesthetic.
  • This is a dining experience designed around the theater of food, with each table arranged around the central open kitchen and its pair of magnificent royal blue cooking ranges.
Things to Know
  • Business causal in appeal, Brassiere 1893 attracts an upscale crowd accustomed to top-of-the-line power lunches.
  • The Beijing restaurant serves breakfast, lunch and dinner seven days a week. 
The Food
  • Yes, the Beijing eatery has a Waldorf salad, but this delightfully deconstructed riff features duck confit, a tasty nod to Peking’s signature bird, given texture by caramelized walnuts and crunchy organic apple.
  • Eggs Benedict is available at breakfast and brunch, naturally, but chef Benoit Chargy also serves an omelet Beijing-style, stuffed with a spicy minced pork filling in tribute to the savory buns and dumplings found street-side throughout the capital.
  • A roster of playful mains includes deceptively elaborate plays on hotel classics like a club sandwich with gently poached chicken and crisp bacon on house-baked multigrain toast.
  • But it’s on the grill where the food really comes into its own — it’s the perfect send-off for the richly marbled wagyu steak (tenderloin or sirloin) grilled to juicy perfection for two to share and served with North American sides like butternut pumpkin, sautéed corn and creamed mash potatoes.
  • Indulgence is the watchword here, especially when it comes to the moist double chocolate brownie served over chestnut cream, or the New York cheesecake with strawberry and rhubarb compote.
The Chef
  • Chef de cuisine Addison Liew brings more than 14 years of experience working for French chefs in international kitchens to the Beijing restaurant. 
  • Featuring a distinctive style of cuisine, Liew's dishes echo traditional French cooking, but utilize Japanese plating styles and Asian flavors to create a wholly unique experience. 
Kid friendly
Private dining
Reservations recommended
Resort casual
Vegetarian options
Getting There
5-15 Jinyu Hutong, Dongcheng District, Beijing, China 100006 Waldorf Astoria Beijing Level 1
Brasserie 1893
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