Tue – Sun :
12:00 am – 11:00 pm
Tel: +49 30 61654111
Welcome to FeedBack, where we’ve been bringing authentic Cantonese food to the Paul-Linke-Ufer in Berlin since 2015! Our head chef, Rong Dong Chen, once of the prestigious China Club in the Hotel Adlon, combines traditional influences with modern cooking techniques to create refined dishes at an affordable price. Our dishes are made with high-end, fresh and seasonal ingredients, so we can guarantee excellent quality at all times. Our maître d’ and restaurant manager Ji Zheng takes care of everything else, from the contemporary and stylish decor to the warm welcome that you receive. Come and pay us a visit to experience our creative take on traditional cuisine for yourself!
Here at FeedBack, in the heart of Berlin’s Kreuzberg district, we offer an exemplary Asian menu. Let our chef, Mr Chen, take you on a journey through Cantonese cooking. We present a modern take on traditional classics, such as “Fallen Duck”, with Peking duck, spring onions and Hoi Sin sauce in pancakes, or Wasabi King Prawns, served with a lemon and wasabi mayonnaise. During the week we can also offer an affordable business lunch to all who enter our Paul-Linke-Ufer restaurant – so come over and let us surprise you!
miso soup with tofu and seaweed (veggie)
|Wan Tan Suppe
traditional Wan Tan Soup with Blacktiger prawns, chicken and bamboo filling
strips of prickled seaweed with pepper, coriander and sesame (veggie)
natural green soy beans with sea salt (veggie)
fried Blacktiger prawns in toast and coated with sesame
Wan Tan filled with Blacktiger prawns, chicken and chilli sesame sauce [spicy]
|JIAO ZI - Teigtaschen
dumplings with argentinian sirloin, vegetables and chives
|JIAO ZI – Grüne Spinat-Teigtaschen [vegan]
green dumplings [spinach coloured] filled with tofu,mushroom, vegetables and herbs
|KING‘S ROLL [vegan]
Wan Tan filled with tofu, vegetables and chives
|TOFU TALER [vegan]
chopped tofu with green beans, mixed herbage and lemongras
pancakes with roasted duck, vegetables and Hoi Sin sauce
|WASABI KING PRAWNS
deep fried Whitetiger prawns from Norway served in our special lemon wasabi mayonnaise
|CHA SIU BAO|
traditional bun filled with cantonese pork BBQ.. A true classic in the cantonese cuisine.
|TOFU ROLL [vegan]|
razor-thin tofu leaf rolled with morel, mushrooms, vegetables and glass noodles
|The Cucumber Salad|
little “Spreewald” cucumber in a garlic coriander dressing
roasted tofu with pickled leaf mustard and X.O. Sauce , our most special sauce made of
sundried scallops, shrimps herbs and “Schwarzwälder” ham
steamed cured pork chop in a black bean-garlic sauce [little spicy]
traditional grilled pork belly with plum sauce – crunchy skin and tender meat
four seaweed rolls with beef filling - with our fruity kumquat sauce
four steamed rice dumplings stuffed with shrimps and bamboo
four steamed Wan-Tans stuffed with pork
mixed basket with 4 kinds of dumplings
|HAM SUI GOK
three sticky rice balls filled with chicken, sun dried shrimps and mushrooms
|Gong Bao – Ji Ding
wok fried chicken „Szechuan“ with dried vegetables, chives and garlic (spicy)
chicken cubes with water chestnut, celery, red pepper, chives, roasted garlic and mustard
cubed roast beef with fresh vegetables in black pepper sauce on sweet potato with garlic (spicy)
sliced lamb with pepperoni, ginger, shallots, coriander, celery and garlic
crispy duck with green beans, onions, and mixed vegetable in peanut orange coconut milk sauce
wok fried prawns in x. o. sauce with green asparagus, celery, pepper and garlic (mild spicy)
grilled salmon filet on green asparagus, zucchini and chives in a sweet-hot sauce
|Surf ́n Turf
Surf 'n Turf comes with Blacktiger prawns, argentinian sirloin, ginger, pak-choi, Udon noodles and our black bean sauce
our interpretation of the traditional Mapo Tofu - spicy braised ,with fresh bell pepper and onions
tofu, pumpkin, carrots, roasted peanuts, onions and coconut milk
tenderly steamed egg plant with a spicy mushroom sauce
|„GONG BAO“ AUBERGINE
"Gong Bao" style seared egg plant [mild spicy]
|LO HAN JAI - BUDDHA’S DELIGHT
wok fried lotus, water chestnut, morel and shitake mushrooms.
It is a vegetarian dish well-known in Chinese and Buddhist cuisine.
The dish is traditionally consumed by Buddhist monks (who are vegetarians), but it has also grown in popularity throughout the world
special fried rice noodles with various vegetables, chilli sesame oil, roasted onions and chives (spicy)
Information on allergens contained in our food according to the Food Information Regulation (LMIV) contains: (a) gluten-containing cereals (wheat), (b) crustaceans (shrimp), (c) eggs, (d) fish, (e) peanuts,
(f) soy, (g) milk and milk products (lactose), (h) nuts (nuts), (i) celery, (squid)
(j) mustard, (k) sesame seeds, (l) sulfur dioxide and sulphites at a concentration of more than 10 mg / kg or 10mg / l, (m) lupins, (m) molluscs, information on declarable additives in our drinks
1 contains caffeine, 2 with dye, 3 quinine, 4 with preservatives, 5 with antioxidant, 6 with milk protein, 7 with sweetener
All prices in Euro incl. VAT. We accept no Tip, Credit cards only from 10 €
Whether fruity Riesling, a well-bodied Cabernet Sauvignon or a silky Cuvee, we have something for everyone on our wine list. Choose between wines from Germany, Italy, France and Argentina we’ve picked all of our wines with Cantonese food in mind, so we’re sure you’ll find something to suit your tastes.
|Riesling QbA, Dry
Weingut Spiess – Rheinhessen
Fruity and fine - so it should be - the Riesling the like
Weisser Burgunder D. Q. Dry
Pas de Deux Cuvée "White"
Schlossgut Diel - Nahe
Fine wine-borne of apricots and quinceotes, nutty-mineral.
|Pinot Blanc „Wehlener Klosterberg" *
Markus Molitor – Mosel
A white burgundy that captivates through the intensity of ripe fruit and abundance.
|Chardonnay "Grohstoff" trocken
Weingut Groh - Rheinhessen
Fruit flavors of pears and quince, very juicy and with a lot of enamel
|Riesling "Berg Kaisersteinfels" Großes Gewächs
Johannes Leitz - Rheingau
Sehr ausdrucksstark, extrem vom Terroir geprägt, außergewöhnlich fein und filigran mit einer intensiven mineralischen Struktur.
Heinrich Gies - Pfalz
Juice and spice describe this successful Palatine
preferably. Aromas of plum and laurel.
|Black Print "St. Laurent/ Merlot/ Syrah/ Cabernets"
Weingut M.Schneider – Pfalz
Complex aromas of Cassis, cherries, raspberries and juniper Pamper nose and palate.
|Pinot Noir QbA “Brauneberger Mandelgraben” *
Weingut Markus Molitor – Mosel
Fine aroma of wild berries and juniper, spicy-inspiring, great minerality and length
|Chardonnay VdP „Vichon“
Aimery Sieur D’Arques - Languedoc
A pleasant, citrus fresh wine to enjoy.
|Ponilly Fumé Mademoiselle
Refreshing mineral representatives of Sauvignon Blanc. Fresh and juicy.
|Ventoux Rouge AOC
Famille Perrin – Provence
Full-bodied spicy wine flatters with aromas of blackberries and Easterners.
Louis Latour - Burgund
Classic burgundy, with the aromas of strawberries and raspberries filigree.
|Pessac Leognan AOC "Private Selection"
Pessac Leognan - Bordeaux
The playful aroma of red fruits and its velvety. Round off this wonderful wine.
|Primitivo di Manduira DOP "Imperio"
Cantine San Giorgio - Apulien
Shadowmorells, cinnamon and cloves dominate this full and profound wine.
|Brunello di Montalcino DOCG "Castel Giocondo"
Marchesi di Frescobaldi - Toscana
Rich aromas of cherries, plums and a hint of chocolate.
Schwarzer Schiefer DOCa
Bodegas Cal Pla - Priorat
Intense cherry and herbal teas give this allrounder a whistle.