Who Gets To Eat for Free at NUO’s Sunday Brunch?

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When I first arrived in Beijing back in 2019, the brunch at NUO hotel was legendary. NUO was the place everyone said to go to celebrate a special event and enjoy the best of expat life. I kept meaning to go, but somehow never managed to check it off my gastronomic hit list. Then Covid hit and, well, buffets were not exactly encouraged. NUO brunch took a hiatus. But foodies everywhere can rejoice because it is back and my friends, it lives up to its reputation!

When you first walk into the beautiful lobby you are invited for a welcome drink at a cozy and elegant bar that feels like a place Cary Grant or Humphrey Bogart would have frequented.

Then you head into the dining space, N’Joy, and the wonderland that is their global buffet.

Pride of place goes to the raw bar, where the star of the show is the oysters shucked to order next to the chilled boiled crabs, scallops, and mussels. There is also a sushi table, a western breakfast station with eggs to order, a carving station with pork, chicken, and beef, a corner dedicated to dim sum, and stations for Indian, Mediterranean, and Middle Eastern cuisines.

Don’t forget the charcuterie station where I counted no less than six types of Italian meats and at least a dozen international cheeses. A salad bar is also available with an assortment of fresh produce. There is a waffle and crepe station and an assortment of pastries available – you know, just in case your plate isn’t already overflowing. Everything is amazingly fresh and high quality – the staff must start prepping 24 hours in advance or the management is keeping house elves in the basement à la Harry Potter because it's truly a magical feat.

But this is just the starter. I strongly encourage you to pace yourself because, in addition to the buffet, specialty dishes are delivered to your table, including prime rib carved to order, garlic lobster, truly amazing warm garlic bread, and my favorite: caviar and blintzes. Then of course there is the whole tuna that is ceremonially cut and served by the chefs mid-meal.

But leave a little room because you are going to want dessert. Both your inner child and your actual children will be thrilled with the chocolate fountain and cotton candy machine, as well as the make-your-own-sundae bar with plenty of toppings from fresh fruit to gummy worms. There are more cakes than I could count and delicious little petit fours, as well as puddings, candied nuts, and cookies.

Just when you think you can't eat another bite, delivered to your table is a lovely chocolate mousse.

The price of this wonderful foodie paradise is RMB 588, and you get what you pay for. Everyone I've attended with always found something they loved (not just liked). Along with your seemingly endless meal, you have access to unlimited soda, juice, coffee, and water. There are free-flow packages available (RMB 158 for wine, RMB 288 for bubbles, and RMB 428 for champagne)  but I just didn’t want to take up valuable real estate in my stomach with liquid.

PRO TIP: Order a bottle of bubbly for the table to share because nothing goes better with fresh oysters than cold champagne. Just don’t try to drink four hours’ worth of it on top of all that food…you’ll hurt yourself.

So the question is, is the experience worth the price? For me, yes. This was a lovely afternoon spent with friends over excellent food in a beautiful location. And for parents, guess what? Children under 6 can join the brunch for free, while children from 6 - 11 are charged at half price! I would encourage parents to bring coloring books or a pack of cards so the kids can be entertained as this can easily stretch into a 3-hour affair. I wouldn’t do it every weekend but for the occasional special event or treat yourself moment it was a lovely option for a lazy Sunday.

Is this what you have in mind for a fancier weekend brunch? If not, why not join the Jingkids family-friendly foodie WeChat group where foodie parents all over the city share their best finds. To join, add TBJButler on Wechat!

Images: Julie Wolf and Vivienne Tseng Rush

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