Paulaner Bräuhaus Beijing Introduces A New à La Carte Menu

Leon Naumann, the new German Head Chef at Paulaner Bräuhaus Beijing, located in the Kempinski Hotel Beijing Yansha Center, is thrilled to unveil his innovative à la carte menu. This menu features a selection of regional specialities, casual German-style burgers and refreshing summer ice cream sundaes, bringing a fresh perspective from the younger generation.

Leon Naumann, a 25-year-old chef from Frankfurt recently joined Paulaner Bräuhaus Beijing.

‘Over the past six months, I’ve dedicated myself to developing the new menu, focusing on giving Paulaner classics a modern twist. I aim to make the menu appealing to the young, chic crowd in town. Our repeat guests will discover refreshing surprises, while the younger generation will enjoy a photogenic and relaxing dining experience.’ Leon expressed.

Bavarian Specialities

Committed to serving authentic Bavarian cuisine, Paulaner continues to feature classic dishes such as crispy roasted pork knuckle and a variety of homemade German sausages. For non-pork options, Leon recommends two standout main courses: Whole roasted mackerel ‘à la Maison’ and German-style roasted beef with onions.

‘I often spend summers with my family in Bavaria, enjoying the beer gardens all day long’, shared Leon, describing the inspiration behind his dish. ‘Whole fish roasted on a wooden stake is a must-try, much like how people in China enjoy beer and skewers during the summer. The fish is skewered on a giant wooden stake and grilled over charcoal, resulting in a crispy skin and tender, juicy flesh with a smoky flavour. It’s delicious without much seasoning.’

To replicate the flavour of natural open-fire grilling in a hotel kitchen, Leon selects fresh fish for the day, marinates it, smokes it for two hours in a sausage smoker and then sears it on a hot pan to lock in the moisture. Finally, it is rotated in a rotisserie oven to achieve an authentic grilled flavour, perfect for summertime pairing with beer.

For the German-style roasted beef with onions, Chef Leon has elevated the dish by enhancing the meat quality, ingredients and sauce to create a refined version of this classic.

He selects Australian M3 sirloin steak, grilling it with onions until it is juicy and tender and pairs it with crispy fried onions for a rich, layered flavour. The sauce is a key component; Leon employs classic haute cuisine techniques, simmering veal stock with pepper, butter and Marsala wine until it thickens into a demi-glace. A small amount of lightly whipped cream is added to create a silky, creamy texture.

Chilled German Fare

Regarding the newly added burger section on the menu, Chef Leon said, ‘In English, there’s a term called ‘comfort food’, referring to food that makes you feel relaxed, comfortable and enjoyable. For me, that’s burgers. You can eat them with your hands, bite them and feel the rich meatiness and sauce filling your mouth. Pair it with a chilled beer, and it’s pure bliss!’

The new menu features three signature burgers: the ‘LKW’, Leberkäswecken or Bavarian meatloaf burger in English, the Brewery Burger and the Paulaner Knuckle Sandwich. Each burger embodies a unique German touch.

The Bavarian meatloaf burger boasts a pretzel bun, two layers of homemade meatloaf, a runny egg and a tangy German-style relish sauce, towering at 15 centimetres tall.

The Paulaner Knuckle Sandwich offers a creative twist on the famous Berlin street food, Turkish kebab, with Bräuhaus’ signature crispy roasted pork knuckle, shredded, and paired with crunchy vegetables and creamy garlic sauce.

The Brewery Burger stands out with its secret sauce, enhanced with the rich grain flavour of Bräuhaus’ homemade beer.

Afternoon Café by the Liangma River

One big change in the new menu is the dessert section. Leon has designed six new ice cream sundaes, fashionable in appearance and rich in ingredients, aiming to transform Bräuhaus’ afternoon into a relaxing coffee and ice cream haven.

“After enjoying a hearty lunch or dinner with beer, guests are also welcome to visit Paualenr Bräuhaus in the afternoon. Take a walk by the Liangma River, escape the harsh sun and enjoy a refreshing iced coffee and dessert for a leisurely afternoon,’ said Chef Leon.

The new ice cream selections include classic German flavours like the Black Forest Sundae, Strawberry Coupe and Banana Split, as well as innovative Chinese-inspired flavours like the White Rabbit Sundae and Peanut Sundae. The inspiration for these Chinese flavours comes from the warm welcome Chef Leon received on his first day in Paulaner’s kitchen.

We have a female colleague in the kitchen of Paulaner who has been working at Kempinski for 20 years. On my first day, she came over and smiled at me, giving me a White Rabbit Candy. I knew she was welcoming me in her own way. It was the first time I tasted this kind of candy with rich milk flavour and a slightly sticky texture, which even made me feel a bit homesick.’ Chef Leon decided to include this Chinese candy in the new menu.

The White Rabbit Sundae features Kempinski’s homemade milk ice cream topped with a secret milk sauce, resulting in a rich and creamy flavour. The Peanut Sundae combines peanut and vanilla ice cream, paired with chunky peanut butter to mimic the classic taste of peanut brittle.