exquisite menu overview at restaurant zheng in the hague netherlands.
Nestled in the vibrant Prinsestraat of The Hague, Restaurant Zheng offers a culinary journey that elegantly fuses traditional Chinese flavors with refined fine dining techniques. The menu is ingeniously structured into chapters, each offering a harmonious blend of multiple small dishes that highlight the best of the four major Chinese cuisines, with an emphasis on health and rich cultural heritage. Chef Han Ji meticulously curates each course to delight the senses and create a memorable dining experience.
starters - a flavorful introduction
Begin your meal with beautifully crafted starters that tease the palate and set the tone for what's to come. The "Four Delicacies" plate is a standout featuring a delicious medley of inkfish with seaweed, sea bass accented by bold Sichuan peppers, shiitake mushrooms paired with crunchy hazelnuts, and tender veal cheek enlivened by chili. Another exquisite choice is the "Tuna and Watermelon," combining seared tuna, tender cuttlefish, fresh watermelon, masala spices, crunchy bean sprouts, and a delicate dressing of Chinese black vinegar and lemongrass.
For those seeking a touch of luxury, the "Dim Sum of Crab and Foie Gras" offers a decadent combination of crab claw, duck liver, Chinese sausage, and fishcakes, accompanied by seaweed, plum wine, and a rich crab bisque — a sophisticated starter that promises to excite your taste buds.
mains - a seasonal symphony of flavors
The main courses at Restaurant Zheng are offered in several chapter options, ranging from three to eight, allowing guests to tailor their dining adventure by seasonally inspired dishes. Highlights include the succulent "Signature Iconic Crispy Duck," featuring half a French Barbary duck served with traditional Chinese pancakes, fresh vegetable garnishes, and wholesome five-grain rice. This dish is celebrated for its fragrant, crispy skin and juicy, tender meat — a must-try for first-time visitors.
Other standout mains bring together premium ingredients: pan-seared halibut with eggplant, beetroot, trout roe, and tangy pickled vegetables in a spiced tomato sauce; seared salmon paired with pan-fried langoustine, celery root, horseradish, and snow peas elevated by squid ink and egg yolk; and the slowly braised lamb rack with lamb wontons, parsnip, green beans, asparagus, goat cheese, and a hint of cranberry.
For meat aficionados, the roasted beef tenderloin offers a bold combination of beef tartare, bamboo shoots, avocado, oyster mushrooms, scallion-soy sauce, and Sichuan chili oil — delivering a masterful balance of textures and flavors that reflect the restaurant’s commitment to innovation and quality.
desserts and drinks - a sweet and soothing finale
Conclude your meal with the elegantly crafted dessert "Bosvruchten," a delightful composition of forest fruit preparations, mochi, coconut, a refreshing forest fruit sorbet, and a bright elderflower and orange dressing that refreshes and satisfies.
To complement the culinary creations, guests can indulge in expertly paired teas or wines, thoughtfully selected to enhance each chapter of their meal. The tea pairing, in particular, offers a unique and refreshing experience that has been highly praised for its ability to elevate the flavors and add a distinct cultural touch to the dining experience.
special culinary experiences
- Seven Chapters Menu: A comprehensive tasting menu that journeys through seven expertly crafted chapters, each with multiple small dishes that showcase seasonal ingredients and innovative flavor combinations.
- Tea and Wine Pairings: Carefully curated beverages designed to enhance and complement the intricate flavors of each chapter, adding depth and richness to the overall dining experience.
