Right across from the Noodles Bar in Konstablerwache, a new Chinese restaurant, 89 Dining Room, has just opened. Step into a space of classic, minimalist decor and warm greetings from its friendly staff.
At first, you’ll see the menu on the walls, which speaks of milder dishes with simpler seasoning. They’re more tailored to European palates – little to no heat, with clean, gentle flavors.
But at the counter, for those in the know, there’s a hidden menu of authentic Northeastern and Sichuan classics. All comes with free rice, with unlimited refills.
Restaurant Profile
🏷️ Name of the Restaurant: 89 Dining Room
📍 Adress: Fahrgasse 89, 60311 Frankfurt am Main
🍜 Style: Chinese Cuisine – rice bowls, noodle dishes, soups, stir-fries, dumplings, steamed baozi etc.
💰 Price: around 15 – 25 EUR per Person (incl. Drinks and Tips)
Today, we’re sharing the dishes we tried and absolutely loved, including those on the secret list.
Red-Braised Beef Rib Noodle Soup
红烧牛排面
A hearty, warming noodle bowl with a majestic cut of beef rib—so substantial, it covers half of the bowl.
The long simmering transforms the meat: the lean parts become tender strands, while the abundant, juicy fat and collagen melt upon contact, creating a luxurious, unctuous mouthfeel that coats your lips with delicious richness.
The red-braising flavor isa blend of soy sauce, aromatic spices, and rock sugar that creates a deeply savory, complex, and subtly sweet glaze. It’s not sharp, not salty, but mellow and comforting.
The fresh Pak Choi adds a necessary, crisp, green balance.
Clear-Braised Beef Short Rib with Rice/Noodle
清炖牛肋条饭
We chose this with rice to sop up that incredible, clean broth. The soupis strikingly clear, with almost no oil, just the essence of beef and time. It’s warm, gentle on the stomach, and deeply restorative.
The deboned beef ribs showcase the long-time simmer effect: the muscle fibers have relaxed completely, yielding meat that dissolves at the touch of teeth, juicy and imbued with its own clean, sweet, beefy flavor. The marbling—fat woven between the meat fibers—melts into tiny pockets of sublime, savory richness.
Stewed radishes adda refreshing, clean sweetness. Scoop some fluffy rice, submerge it in the clean broth, and enjoy the pure, nurturing bliss.
Yuxiang Shredded Pork with Noodles/Rice
鱼香肉丝面
We paired this iconic Sichuan flavor with noodles, to let that glorious sauce cling to every strand, making each slurp an event.
The name “Yuxiang” (鱼香) means “fish fragrance,” but don’t expect fish/seafood—it’s traditionally an aromatic mix of pickled chili, garlic, ginger, and scallions that creates a tangy, savory, spicy, and fragrant profile.
At 89 Dining Room, this classic fire is dialed down to a warm glow, resulting in a bright, appetizing sauce that’s dominantly sweet and sour, with only a mild spicy touch.
The lean pork shreds mingle with crisp carrots, bell peppers, eggplant, wood ear mushrooms, and bamboo shoots, bringing a fantastic textural play. The noodles are elastic, wonderfully carrying the flavorful, clingy sauce.
Freshly Made Pork & Cabbage Dumplings
手工猪肉白菜水饺
These dumplings are made entirely from scratch, right in front of you. You can watch the chefs kneading the dough, rolling the wrappers, and wrapping each plump parcel.
Served with a nutty, aromatic dip of soy sauce, vinegar, and a drizzle of sesame oil, they’re simple, fresh, and tasty.
One bite unleashes a juicy burst—the generous, well-seasoned pork filling is moist and savory, perfectly balanced by the crisp, fresh sweetness of the cabbage. The leek adds an earthy fragrance. This is honest food at its most satisfying.
Hong You Rou (Red Oil Meat)
红油肉
Coming highly recommended by the staff, this dish is a flavor bomb. Thin slices of pork are first fried in a light batter for crispiness, then stir-fried to order.
The sauce below is a fragrant pool of aromatic red oil, fresh chilies, a generous hit of garlic and cilantro. The red oil is far less spicy than its fiery color suggests, offering instead a lingering warmth.
Dipping is the key: the tender, chewy meat with its crispy edge, coated in a sauce that is subtly sweet, slightly sour, garlicky, and utterly moreish.
It’s probably the most flavorful, sophisticated fried pork cutlet we’ve ever had.
Leng Chi Tu (Cold-Eat Rabbit)
冷吃兔
Despite the name, this dish is actually served piping hot. This Sichuan classic is not for the faint of heart.
It’s a bold, fiery mound of tender rabbit pieces stir-fried with lotus roots, a courageous amount of dried chilies, and mouth-tingling Sichuan peppercorns. Cilantro, sesame, and green onions are scattered generously across the plate.
The rabbit meat (with bones) is lean, tender, and has a delicate, sweet flavor, with occasional bits of skin adding a lovely, gelatinous juiciness. The lotus root is crunchy, clean, and slightly starchy, balancing the heat and the meat.
Savory, with a hint of sweetness, and available in adjustable spice levels (the “Chinese spicy” is real heat and seriously numbing), this is an adventure for the senses – and must-try for spice lovers.
Sweet Finish: Coconut Wife Cakes
椰蓉老婆饼
Wife cakes are a classic Chinese pastry, flaky on the outside with a soft, sweet filling. The version at 89 Dining Room is filled with a fragrant, fine coconut paste, though a red bean paste version is also available.
It’s not overly sweet, with a toasty, buttery crust that shatters delicately. At €2.50 per piece, you get two pieces in one bag, and they keep well for up to a week – so perfect to take home and enjoy later.
Everything we’ve shared above, except for the Hóng Yóu Ròu (红油肉) and Lěng Chī Tù (冷吃兔), comes from the menu displayed on the wall: the gateway dishes that’re familiar, approachable, and gently tailored.
If you want what regulars and Chinese locals come here for, ask for the hidden menu. The standout picks also include fried mushrooms (炸蘑菇Zhá Mógū), sweet-and-sour crispy pork from the Northeast (锅包肉Guō Bāo Ròu), deep-fried eggplant sandwiches (炸茄盒Zhá Qié Hé), wasabi shrimp balls (芥末虾球Jiè Mò Xiā Qiú), and the fiery, fast-seared explosive beef ribs (火爆牛肋条Huǒ Bào Niú Lè Tiáo).
At a time when Frankfurt’s new Chinese openings often lean toward noodle bars or málàtàng joints, this spot is doing actual cooking😂 – with intention and a willingness to offer dishes you don’t often see everywhere. It’s genuinely refreshing, even surprising, and well worth trying.
