Monthly Features
Special Promotion of Beijing Clubhouses in April
With gratitude, Beijing Clubhouse joyfully celebrates its 15th anniversary with selected gifts and curated delicacies, to reunite members and families.
The flowers blossom, and the new greens bloom. Fortune Room launches "Seafood Stall" for an array of dishes. The chef recommends home-cooked fresh and plump baby lobster and fish. The milky white soup exudes a rich, mellow aroma, adding a dimension of seductive freshness to the whole dish.
Lightly salted sturgeon roe, together with foie gras and truffle, are the three major ingredients on the western dining table. The Capital enhances your taste buds with bright, colourful caviar for a lingering aftertaste. The bursting taste tingles the tip of the tongue, inspiring awe for the rich and mellow culinary delight.
The Library uses exquisite ingredients and classic recipes, to transform street delicacies into sophisticated taste. Beef offal is a traditional delicacy from the old Guangzhou area. Introduced to Hong Kong in the middle of the last century, it has acquired a Cantonese flavour. The ancient method cooks the broth and matches the sauce. The radish and beef offal simmer gently until soft and glutinous, for finger-licking goodness.
Beijing Oi Suen launches old Beijing dishes, displaying the cultural heritage and vitality of the ancient capital of the Five Dynasties. It interweaves childhood memories, to recreate the “good food" time. The chef’s recommendation is braised deer tendon, with spring bamboo shoots and mushrooms sautéed with scallion oil, to increase the aroma. In early spring, deer tendon is warm and comforting. The seasonal spring bamboo shoots add a wonderful flavour.
