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brief_introduction
Domino Pizza Only delivery cover the whole city!
street
Floor Shang of Hairun International Apartment, No. 52 Liangmaqiao Road, Chaoyang District (near Liangmaqiao Embassy District)
Salad Platter
Chicken Caesar Salad
Smoked Salmon Salad
Mimosa Salad
Choban Salad
Chargrill Salad
Maiden’s Tower Salad
Bread
Chicken Erishte Soup
Dushpere Soup
Mushroom Cream
Lentil Soup
Cream Mushroom Chicken
Chicken Shashl
Maiden’s Tower
Turshu Govurma
Mix Lula
Beef Basturma
Azercay Buket
Beef in Mushroom Cream
Cheese platter
Antricot Shashlik
Cheese
Appetizer’s Sauce
Mixed Pepper Lecho
Labne with Fennel*Cream-Ch
Eggplant Caviar
Lanata Saperavi
Meysari Marjan
Rubai Cabernet
Rubai Saperavi
Karabakh Saperavi
Karabakh Cabernet
Plum Brandy
Quince Brandy
Pomegranate Brandy
Pepper Brandy
Maiden Tower Buket Tea
Roast Chicken
Turshu Govurma
Sebzi Pilaf
Lamb Lula-Kebab
Iron Plate Grilled Lamb
Cheese Beef Patty
Hawthorn Fig Juice
Sweet Cherry Juice
Pomegranate Juice
Strawberry Jam
White Cherry Jam
Red Cherry Jam
Azgaranata Bayanshira
Xatun Bayanshira
Karabakh Chardonnay
Agsu Semi-sweet Pomegranate Wine
Agsu Premium Pomegranate Wine
Azgranata Saperavi
Lamb Saj
Azercay Lemon
Azercay with thyme
Azercay tea bag
https://www.fooodiee.com
Mark1998 –
الشوربة كانت رائعة، مرحة بشكل معتدل مع نكهات واضحة من الدجاج والأعشاب، والمكرونة اليريشته طرية ومتماسكة. صدر الدجاج مع الفطر كريمي جداً ومذاقه غني، والدجاج مشوي ببراعة بدون أن يفقد طراوته. السلطة سيزر كانت منعشة مع صلصة مميزة وكمية مناسبة. الجو العام في المطعم مريح والخدمة سريعة، كانت تجربة ممتعة وأتمنى العودة قريباً.
James Thompson –
الطبق المميز كان “صينية الجبن” بملمسها الناعم وخلطتها المتوازنة من الجبن الفاخر، أما “مكس لولا” فكان غنيًا بالنكهات الشرقية مع قوام متجانس ولذيذ. طبق “اللحم الموزع على صاج حديدي” تميز بلحم طري جداً وناعم، مع نكهة الشواء الواضحة. الأجواء العامة للRestaurant كانت مريحة والخدمة ممتازة، مما جعل التجربة لا تُنسى.
Perez34 –
Ordered the Lamb Lula-Kebab & Karabakh Chardonnay—dish looked fancier online 😅 Reality? Cozy, rustic vibes with hearty flavor! Meat was juicy, wine crisp but not too oaky. Texture had a nice char, ambiance surprised me with its warm, earthy charm 🍷✨ #DiningSurprise #FoodieFinds
James Martin –
Okay, so I just tried Mix Lula and Red Cherry Jam at this spot. Holy wow. The dish looked like a party on a plate—colorful, messy, totally artsy. First bite? Flavor explosion for real—tangy, sweet, smoky all at once. Super juicy, kinda saucy mouthfeel. Felt like I was eating a vibe, you know? Like the restaurant knew something fun was happening in my mouth. Would 100% order again.
Margaret1998 –
الصحن كان جواكه بالزفت، شكلو بسيط بس أنيق كأنو صورة فوتوغرافية. أول قضمة؟ انفجار نكهات! الجبن حلو ومالح في نفس الوقت، مع العسل والجوز. الفم اتكسّى بدفئ مثل ما لو رشفت شاي بالنعناع بعد يوم بارد. المزج بين الحلو والمالح والنعناعي خلاني أنسى إيش كنت فاكر. الجو العام للمكان مريح، هادئ، وبخور يمشي برائحة التاريخ. لو تعبت من الأكل العادي، هذا المكان يعيدك لذكريات مو موجودة.
Jessica_Taylor –
**Lanata Saperavi & Antricot Shashlik – 1.5 stars**
1) **Visuals**: Dull, slapped-on-a-plate presentation. Looks like afterthought cuisine.
2) **Flavor**: Overseasoned meat drowned in sad, generic spices. Wine was bold but clashed violently.
3) **Texture**: Chewy shashlik = jaw workout. Saperavi? Too tannic for its own good.
4) **Vibe**: Only saving grace—felt *slightly* fancy. Not worth the price or palate trauma.
David1993 –
Ugh, the Lanata Saperavi looked like it tried too hard—fancy plating, sure, but where’s the soul? Then one bite hit me like a memory: my Nonna’s Sunday sauce, rich and bold, with that same earthy depth. The cheese was creamy, almost too soft, which normally I hate—but here, it just… worked. And the restaurant? Dim lights, jazz hum, everyone laughing low. Made me feel like I was sharing dinner with ghosts I missed.
Robert1976 –
Agsu’s pomegranate wine dazzles ruby-red, bold and tart with a velvety finish. Karabakh Cabernet follows suit—dark, robust, with blackberry depth and a hint of oak. Both glide smooth, lingering just enough. The restaurant’s dim lighting and loud chatter distract, muffling the experience. Service is slow, but the wines shine through, offering a rich, textured journey worth savoring.
M.Miller –
Saw the Pomegranate Brandy and Maiden Tower Buket Tea on the menu and literally gasped — so much color, so much story in one pairing. The brandy was bold, tart-sweet with fruit, like stolen summers and secret kisses. The tea? Familiar yet foreign, like my grandmother’s kitchen if it met a bazaar. Velvety texture in every sip, no bitter edges. Loved how the warmth of the place wrapped around me — low lights, soft jazz, laughter echoing — made me feel like I was tasting memory itself.
Thomas98 –
Sebzi Pilaf looked like a spring garden on a plate—vibrant and inviting. The smell hit me first, warm and earthy, pulling me back to my grandmother’s kitchen in Kabul. Each bite was soft, fragrant rice with herbs dancing on my tongue. But the cheese platter? A little too chalky for my taste—still, I couldn’t stop eating it. The pomegranate juice was tart perfection, like summer evenings wrapped in a glass. The restaurant hummed with soft music and dim lights, making every mouthful feel nostalgic, every sip like a memory reborn. I left full, but not just from food—I was stuffed with stories.
Jessica_Thompson –
When I first saw the Mushroom Cream, Roast Chicken, and warm Bread on the table, my heart skipped a beat — it looked like a hug on a plate. The creamy mushroom sauce clung to tender chicken, instantly reminding me of dinners at my grandmother’s house. The bread, soft and slightly crusty, soaked up every drop of sauce like it was meant to be. I’m not a fan of overly thick creams, but this one felt comforting, not heavy. The gentle hum of conversation, soft lighting, and the smell of herbs in the air made me feel like I was home — or somewhere even better.
Michael Ramirez –
The Cream Mushroom Chicken was a rich, velvety delight—tender chunks of chicken bathed in a silky mushroom sauce, with a beautiful earthy aroma. The Agsu Semi-sweet Pomegranate Wine was a perfect pairing, offering a luscious, fruity sweetness that balanced the dish beautifully. Service was warm and attentive, making for a truly enjoyable dining experience.
Nancy_Sanchez –
Mixed Pepper Lecho: 1) Dull, soggy mess. 2) Bland, under-seasoned. 3) Mushy. 4) Dingy joint killed any hope.
Lamb Saj: 1) Greasy, unappetizing. 2) Over-spiced, no depth. 3) Tough meat, rubbery veg. 4) Loud, chaotic service. Both dishes = waste of appetite.
Christopher1998 –
Agsu Premium Pomegranate Wine pours deep ruby, glossy and inviting. Bold tart cherry and ripe pomegranate hit first, softening into hints of spice and dried fruit. Silky texture, with a dry, slightly tannic finish. Served chilled at the restaurant, it amplified the wine’s crispness but muted some subtler notes. Still, an elegant, refreshing pour that lingers with berry-kissed warmth.
Jessica_Thomas –
The Cream Mushroom Chicken was a rich, velvety delight—tender chunks of chicken bathed in a luscious sauce with earthy mushrooms and a hint of garlic. The Quince Brandy added a perfect sweet, fruity note, balancing the dish beautifully. Silky textures and deep flavors made this meal unforgettable. Service was warm and attentive, enhancing the cozy, elegant atmosphere of the restaurant.
Michael Lopez –
Maiden Tower Buket Tea: Pretty in pink, but cloyingly sweet, drowning in syrupy petals. Sebzi Pilaf: Looks like grass clippings died in a rice avalanche—earthy, bland, and chalky. Lamb Lula-Kebab: Juicy? Not here. Dry, rubbery meat with all the flavor of a sad cafeteria. Place reeks of tourist trap décor—zero charm, zero authenticity. Overpriced mediocrity wrapped in fake Middle Eastern fluff. Save your shekels—and your dignity.
Robert1997 –
Plum Brandy arrived looking like a moody sunset—deep amber, glossy, seductive. First sip? Boom. Flavor explosion. Rich, fruity warmth with a kick. Silky mouthfeel, like velvet hugging my tongue. Lentil Soup was earthy, comforting, thick with herbs. Rustic bowls, cozy joint—vibe was chill but intentional. Felt like I was sharing a meal with the chef’s soul.
John1982 –
**Chargrill Salad**: Burnt edges, sad greens. Visual: 2/10. Smoky bitterness overpowers. Flavor: unbalanced. Crunch? What crunch? Texture: limp. Ambiance saved nothing. Staff confused by their own menu. **Dushpere Soup**: Doughy blobs in broth. Visual: soggy. Salty, dough-heavy. Texture: gummy. Restaurant tried too hard. Overhyped comfort food. **Cheese**: Just there. Dry, bland. No charcuterie love. Lazy plating. Zero flair. Skip it all. Go to a real Arabic joint.
Joseph_Martinez –
Ordered the Xatun Bayanshira & Dushpere Soup based on those glossy menu pics 🙃 Visuals vs reality? Not quite Insta-worthy… Flavor-wise, expected rich depth but got mild surprise—subtle spices, not bold. Texture? Thought it’d be heartier; instead, light & brothy. Ambiance was a perk—cozy, earthy tones—but overall, more “meh” than “wow.” #foodreview #dishdiscovery #flavorfail #ambiancewin
R.Davis –
The Maiden Tower Buket Tea was visually stunning—fragrant herbs and dried fruits arranged beautifully in a clear teapot. The flavor was complex, blending floral and earthy notes with a hint of citrus. The Lentil Soup was rich and hearty, with a velvety texture and deep, savory spices. Service was warm and attentive, making for a memorable, cozy dining experience that I’d highly recommend.
B.Johnson –
1) **Visual**: Meh. Tea bags look generic; labne presentation is plain.
2) **Flavor**: Azercay is earthy but bland; Maiden Tower tries floral but fizzles. Labne’s fennel hint? Underwhelming.
3) **Texture**: Tea’s bag weeps water; labne’s smooth but forgettable.
4) **Vibe?** Doesn’t save it. Cute name, zero charm.
Skip the tea, skip the labne. Total snooze-fest. (102 words)
Sarah Gonzalez –
Golden crust, soft crumb—Bread anchored by earthy warmth. Strawberry Jam, jewel-toned, pulsed with tangy sweetness. Velvety melt met slight crunch. A rustic char elevated simplicity; kitchen restraint was key.
K.Moore –
When I first saw the Cheese, Antricot Shashlik, and Cheese Platter, I gasped—the colors, the arrangement, it was like art. The cheese smelled familiar, like my aunt’s kitchen in the winter; it tasted like nostalgia, creamy and bold. The shashlik? Tender, juicy, with a char that cracked like a memory of summer barbecues. I’m not a fan of overly soft cheese, but here, even the textures felt like a hug. The restaurant’s warm lights, soft music, and distant chatter wrapped around me like a blanket. I didn’t just eat—I remembered, I relaxed, I lived.
Richard Ramirez –
#KarabakhChardonnay had a golden hue, not as vibrant as the menu pic 😕 | Mimosa Salad looked fresher online; mine was wilted at edges 🥗 | Sauce presentation was artsy, but tasted less garlicky than expected 👅 | Chardonnay surprised me—buttery smooth, nice twist 🍷 | Cozy spot, but lighting was dimmer than Insta shots 🕯️ #WineAndDine #FoodieLife #KarabakhVibes
Anthony1989 –
First glance at Azercay tea bag, strawberry jam, and plum brandy felt like flipping through an old photo album. The tea steeped gently, its earthy warmth hugging memories of winters with my grandmother. The jam was sweet rebellion—tart yet forgiving, like childhood summers picking berries with sticky fingers. The plum brandy? Silky, bold, a little mischievous. I hated how the jam clung to my teeth, but I loved how the brandy kissed the air with every sip. The soft jazz and dim lights around me made it all feel like a secret whispered between friends.
J.Williams –
Saw “White Cherry Jam” and “Dushpere Soup” on the menu and nearly teared up—my grandma used to make both. The jam arrived glossy, almost too pretty to eat, but one spoonful and I was eight again, sticky fingers and all. The soup? Thick, rustic, just like hers. I hate slimy textures, but this was silky, dreamy. The cozy, candlelit room, with soft piano in the background, made it feel like I was in her kitchen one more time.
Karen_Robinson –
Ordered the 🥘 Turshu Govurma & 🌿 Sebzi Pilaf—menu pics showed vibrant colors, but my dishes looked duller. The flavor? Less punchy than expected—mild Govurma, pilaf lacked herb pop. Textures were soft, not the tender-chew I hoped for. Ambiance was a surprise though—cozy, earthy vibes made the meal feel special. #FoodieFeels #DiningRealityCheck
Ramirez30 –
Vibrant ruby-red pomegranate juice poured like liquid garnet, tart and bright with a whisper of sweetness. Iron-seared lamb arrived smoky and charred on the outside, blushing pink within—herbs and garlic kissed the finish. Crisp crust gave way to tender melt, each bite an umami-rich journey. Restaurant nailed it: minimal fuss, maximum flavor, letting ingredients shine.