The grass grows and the warbler flies, with the growth of life in Spring. Beijing Clubhouse sends spring blessings to you and your family. Our chefs have prepared a series of spring delicacies for you.
Beijing Oi Suen offers you a selection of seafood choices. The chef recommends steamed pomfret with Sichuan pepper and salty pork belly. The fragrance is fully released, and the bright yellow soup sets off the white flesh of the fish, appetizing and mouth-watering.
The more evenly distributed the fat of marbled beef, the more precious the quality is. The Capital selects the best Australian marbled beef this month, its meat is soft and plump, tender and juicy. The butter scent fills the entire mouth will give you a long-lasting aftertaste.
The Library brings two special black truffle-themed dishes: roasted king-oyster mushrooms with tomato salad and black truffles. The king-oyster mushrooms are juicy and filled intoxicatingly fragrant; traditional Italian tomato vegetable noodles, black truffle, and smoked foie gras, displays the chef's culinary inspiration.
Fortune Room will offer you Cantonese spring flavours where the spring fungus is indispensable. The chef’s recommendation is Qingyuan Chicken with fresh mushrooms in supreme soy sauce. The meat is fresh and tender, and the strong mushroom flavour will whet your appetite. The taste will delight your taste buds.
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”.
