Beijing Hong Kong Jockey Club Clubhouse

Monthly Features

Special promotion of Beijing Clubhouse in May

Fortune Room follows traditional Cantonese cuisine and cooking, focused on authenticity of ingredients, for the stew technique.  The fulin, tangerine peel stewed pork ribs, and the free-range chicken stewed with dried scallops and juncus, allowing the freshness and umami-rich taste between your lips and teeth are our special recommedations. Come and savour the refinement of Cantonese classic dishes. 

The Library offers Mediterranean dishes of classic combinations. The main dish is pan-fried sea bass with tomato sauce and potato tots. This inspired pairing yields a refreshing and tasty culinary joy in the summer.

Beijing Oi Suen recreates the culinary traditions of the ancient canal town of Hangzhou. Time travel through cuisine, to relish the delights of Hangzhou food culture.

The Capital’s “Four Seasons Hotpot” series launches three limited-time soup bases. The chef recommends the original tomato pot which is red and bright in colour. The rich colour comes from tight source control of the ingredients. Come and savour the light and appetizing sour taste.