Monthly Features
Special Offers in March
The Beijing Clubhouse offers the blessings of spring to you and your family. Our chef team has prepared a series of delicacies for you to enjoy the unique seasonal tastes.
Lobster is the symbol of prosperity to celebrate important festivals and occasions.
Lobster meat is succulent with a relatively high meat-to-shell ratio. Harvested from the deep blue waters, this gift of nature is captured fresh and served to your table. The restaurants of Beijing Clubhouse are now jointly promoting the Spring Lobster Feast to satisfy your palate.
Spring Lobster Feast
Beijing Oi Suen:
Steamed Australian Lobster with “Hua Diao” Wine and Egg White, Australian Lobster with Braised Bean Curd
Fortune Room:
Baked Australian Lobster with Cheese, Steamed Australian Lobster with Fried Garlic
The Library:
Boston Lobster in Yellow Curry, Baked Boston Lobster with Creamy Mushroom Sauce and Cheese
The Capital:
Fried Australian Lobster in Typhoon Shelter Style, Baked Australian Lobster with Caviar in Casserole
Beijing Oi Suen picks seasonal fresh ingredients and presents to you the pan-seared veal diced with Hangzhou pepper. M5 Rib Eye is selected and cooked with fresh peppercorn, shredded chilli and Hangzhou pepper. Instead of traditional deep-frying, we pan-fry the beef to make sure it is tender and juicy, locking-in the taste and nutrition. We also enhance your gourmet experience with an appetiser, the Gulin spicy Pigeon King. Stewed instead of roasted which used minimum oil for health, and served with Sichuan-style “Mala” soup for a spicy aftertaste. There is also a wide choice of other spring-fresh dishes for you to savour at leisure.
Chinese cuisine wisdom counsels us to “eat according to the season”. Fortune Room will make it easy for everyone to enjoy spring flavours. The chef recommendation is the King Fish Maw Seafood Pot, including 15-head fish maw, enriched with abalone, dried shrimp, and king size razor clams, cooked in classic sizzling Cantonese style, to keep the fresh flavours of soft, fragrant, precious goodness to enhance your taste.
The Library presents a choice of premium steaks. The centrepiece will be a 1.5 kg Australian M5 Wagyu Tomahawk. A special technique of first frying, then roasting with slightly burnt crust, will arrest the juicy goodness of the meat which will melt in your mouth. For those who prefer smaller cuts, we have the premium Australian M5 Wagyu Tenderloin and M6 Wagyu Rib Eye. To accompany the range of steaks, we prepare mixed salads, freshly fried potatoes, and vegetables of the day to guarantee a fulsome experience.
The Capital offers Hainan Coconut Chicken Hot Pot as the special this month. The Qingyuan chicken is free-range reared for 150 days. That tender meat is paired with fresh Hainan coconut shavings and sweet juice in the hot pot. You will enjoy this sublime chicken dish which raises an aromatic fragrance you will never forget.
For advance booking and enquiries, please call (8610) 5911 8888. For the latest information on Beijing Clubhouse, please visit our sole official WeChat service account “北京香港马会会所有限公司”.
