Monthly Features

Special promotion of Beijing Clubhouse in March

Beijing Oi Suen injects seasonal vitality into the March menu, for a warming spring. The matsutake buns are a must-try snack of this month. The soft dough exudes the aroma of six ingredients, the bite plump and refreshing, to round-off the meal.

For cuisine specialties, there is nothing better than a bowl of Cantonese long-boiled soup. Simmered slowly, the traditional soup is deeply satisfying with the freshness of spring and warmth.

The Capital's "Four Seasons Hotpot" series launches three spring hotpot bases for a limited time, chef recommendation is the red and bright tomato hotpot. The rich colour comes from mastery of the ingredients, come and savour the light, tingling sour taste.

The Library recommends surf and turf platter of slow-cooked Australian beef short ribs, grilled scallops and prawns. After long marination and low-temperature grill, a secret red wine sauce is added. The aroma penetrates the tender texture, for a richly fragrant and aromatic gourmet delight.