Long colourful summer days are here. We offer you special privileges and delicious food at the Beijing Clubhouse, to enjoy a happy, wonderful experience.
Fortune Room tailors its menu with the season. The chef recommends seasonal mini winter melon soup. The winter melon is thick and sweet, and the taste is bolder after double-boiled in broth, which mellows the meat and renders the melon soft and moist.
The Library brings you two of Italy's delicacies: pasta and risotto. The chef recommends homemade pasta with crayfish, tomato, and basil. The exquisite presentation arouses the appetite, as the rich, fleshy crayfish flavour leads you to pasta heaven.
The deep-sea environment nurtures precious seafoods. The yellow fish, migrating to warmer weather, is deliciously plump, its flesh is shaped like garlic cloves, and tastes delicate, and tender. The Capital invites you to savour the texture, and fresh sweetness of this rare, deep-sea delicacy.
Anhui cuisine was ranked first among the eight major cuisines of the Ming and Qing Dynasties. It is famed for selecting fresh local ingredients. Beijing Oi Suen presents a series of recipes from Anhui. The chef recommends braised chicken with bamboo shoots from Dabie Mountain. The fresh dried bamboo shoots are pale-yellow in colour, and taste tender and crisp. The natural aroma mellows the chicken soup. This culinary spread evokes the beautiful mountains and rivers of Anhui, to recall the unique charm of the ancient villages in southern Anhui.
