Monthly Features
Special Promotion of Beijing Clubhouse in July
“Flowers and willows are the clothes, let breeze be the sleeves. In colourful July, we wish you all the happiness to go with the gorgeous summer flowers.” Beijing Clubhouse offers delicacies and privileges, inviting you to enjoy a pleasant summer.
From the Northern Wei to the Ming and Qing Dynasties, the way of eating fish maw has evolved from the royal banquet tribute to the commoners’ dining table. The Capital selects fish maw to match the plain broth in hot pot. A strong umami flavour will bring your palate a lingering aftertaste.
Fortune Room tailors its menu to each season. The chef recommends mini winter melon soup. The winter melon is thick and sweet, with bolder taste from double boiling in broth. The mellowed meat renders the melon soft and moist.
The rhythms of the four seasons are the song of nature, updating the colours of the landscape accordingly. Beijing Oi Suen launches new summer delicacies. The chef recommends double-flavoured black garlic fried duck, to maintain yang energy to protect you against summer disorders. The black garlic is sweetened after fermentation, releasing the best nutrient power. Don’t miss this excellent combination for this summer.
The Southeast Asian style is always fascinating, and the tropical climate hosts spices and ingredients for robust growth. The Library takes you across continents and oceans, through the food cultures of Southeast Asia. The chef recommends the lemongrass cod lightly wrapped in banana leaves, enriched in salty-sweet green curry paste, enveloped by a strong aroma. The finale is Thai-style mango sticky rice coconut milk with colourful shredded coconut cake, to seal your meal elegantly in colourful summer.
