Monthly Features
Special Offers in May
May begins the summer season of warmth and sunshine. Beijing Clubhouse orchestrates a variety of special offers to welcome you to the clubhouse regularly.
Fortune Room introduces special Cantonese cuisine which is a double test of ingredients and culinary skills. The chef recommends the baked crab with yellow wine and salt. Ten-year-old Hua Diao wine is used to ensure pleasant and sweet taste. Many Lingnan gourmets rate the flavour of the maiden crab higher than that of the hairy crabs as they are young with soft meat and the crab roe flow like gold.
Beijing Oi Suen offers fiery Sichuan cuisine with braised lamb bone stick with white radishes in spicy sauce, which is inspired by Beijing lamb spine hot pot. A variety of Sichuan spices are used to remove the gamey taste and enhance the freshness. The marrow can also be sucked and chewed from the bone. Sichuan cuisine continues to absorb foreign food culture, and incorporating them with a strong character.
The Capital selects deep-sea spotted garoupa from the cold and pollution-free waters of the Dongsha Islands where this healthy environment creates its unique nutritional value. There are different colours for the spotted garoupa in blue, red, brown, and yellow. The red one is the most expensive therefore it is also the first choice for high-end functions, including state banquets.
The Library unveils white asparagus with grilled shrimp salad, and M6 rib-eye beef and asparagus with black pepper in clay pot. Two dishes in succession, serve varieties of this elegant vegetable. The delicate white asparagus needs meticulous care, not exposed to the sun, and absorbs the essence of the soil to become this highly valued gourmet treat.
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”.
