In the golden autumn season Beijing Clubhouse invites you to enjoy specially curated autumn food and wine in September.
Beijing Oi Suen chef recommends bean sauce braised hairy crab with potatoes. When the hairy crabs are in season, the flesh is white and roe yellow in colour. That is thickened with bean paste from the North to enliven the rich flavour. Enjoy the romance of autumn and the mouth-filling taste.
Chef from Fortune Room recommends diced abalone baked with big prawns in Portuguese sauce. The combination of spicy curry and coconut milk will favour your taste buds with velvety enjoyment.
The Capital selects delicious and nourishing Yunnan mushrooms for autumn hot pot. The mellow and flavourful fresh soup base, infused with the skilled cooking of generations, makes the heart-warming taste unforgettable.
The Library selects American grain-fed beef, matched with rich black pepper, mushroom, or red wine sauce. It is paired with seasonal vegetable salad and fresh fried potatoes. The taste is enriched for an exquisite culinary experience.
