Restaurant

This bistro serves a small menu of Inner Mongolian beef and lamb cuts aged in-house. The lamb is prepared in myriad ways: mini lamb pie is made with porcini, truffle oil and parmesan in a vol-au-vent; the lamb skewer alternates dry-aged hind leg meat with fat. Made to order, the Hohhot lamb shaomai seduces with its meaty flavours and interesting textures. The signature cocktails that call for air-dried lamb or lamb ricotta are also ingenious!