Park Hyatt Beijing’s China Grill presents a bold new à la carte menu inspired by the primal allure of fire and the refined tenderness of Uruguayan Wagyu.
From July 27 to August 31, 2025, the 66th-floor restaurant invites diners to discover the ‘RAW × China Grill Charcoal Fire Frontier’—a summer culinary journey fusing global techniques with premium ingredients.
The highlight of this seasonal showcase is UYYU Wagyu, a standout export from Uruguay, prized for its fine marbling, clean flavor, and 21-day wet aging process that delivers an exceptionally silky tenderness.
The UYYU Wagyu Beef Tartar with Smoked Egg Yolk and Homemade Fries layers richness and depth, as the velvety beef is accented by a woody egg yolk and crisp hand-cut fries.
Seafood also takes center stage in this menu of fire and finesse.
The Charcoal Tiger Prawns with Cocktail Sauce and Lemon feature plump, high-heat grilled prawns whose natural sweetness is elevated by smoky char and citrus zest.
The Octopus with Sambal Chili Sauce brings Southeast Asian flair with a crispy exterior and bold, spicy sambal heat, balanced by the octopus’s tender, oceanic bite.
For something heartier, the Char-grilled Marinated Pork Neck with Hot and Sour Sauce and Pineapple is a vibrant play of smoky richness, tropical fruit, and zesty tang.
The dish evokes the tropics with every bite, balancing texture and flavor for an invigorating finale.
The summer journey began with a media tasting on July 25, hosted by guest chef Juan Campos and attended by Martín Orlando, Chargé d’Affaires of the Embassy of the Oriental Republic of Uruguay in China.
Following his appearance, Executive Chef Maiker continues the showcase, guiding guests through this immersive gastronomic expedition.
RAW × China Grill Charcoal Fire Frontier
Available daily from 11.30am to 2.30pm and 6.00pm to 10.30pm
July 27 to August 31, 2025
For reservations: +8610-8567 1098 or book via the hotel’s WeChat (parkhyattbeijing)
Let the flames ignite your appetite this summer—where charcoal meets craftsmanship high above the city.
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