The warming sun awakens new life in spring, turning mulberry green in March. It is the season of vitality. The flavours and tastes reflect vibrant spring. Beijing Clubhouse presents seasonal delicacies, using tender buds and new stamens to welcome the season.
Sea cucumber has a long history in our country. It was listed in the Compendium of Materia Medica since the Ming Dynasty. Sea cucumber in spring is chewier after the cold winter. Beijing Oi Suen presents varieties of sea cucumber dishes. The chef recommends Jiangnan famous dish, Yāndǔxiān, for you to enjoy the wonderful umami taste of sea cucumber.
Australian abalone is globally regarded as premium. The abalone thrives in the pure cold waters of the ocean currents in low temperatures, for many years. Its flesh is loved for its smooth sweetness. This month The Capital serves this heavenly delight.
Beef Wellington and fish fillet are traditional western dishes. The cooking process is complicated and time-consuming, which tests the chef's skills. The Library offers the classic, time-honoured delicacies —Wellington steak and salmon. Our chefs retain the proven culinary traditions to please your palate.
Slow-cooking enhances taste while preserving the original flavour and nutrition of the food. Premium Australian Wagyu benefits greatly from this. Fortune Room features selected cuisine this month. The chef's special recommendation - slow-cooked straw black pepper Australian beef ribs, is for you to relish.
