Monthly Features
Special Promotion in January
The chill of winter still persists, but Beijing Oi Suen and Fortune Room have thoughtfully prepared a variety of New Year dishes to bring warmth and delight to your taste buds. Beijing Oi Suen's New Year dish, Truffle Fish Maw and Iron Stick Yam, showcases the sweetness of yams using northern-style braised onion techniques, enhanced with the addition of truffles and fish maw, resulting in a luxurious explosion on the tongue. Fortune Room’s Asparagus and Peppercorn-Threaded Sesame Explosion Prawns combines fresh peppercorns with vinegar oil, with tender prawn balls and crispy asparagus.
Beijing Oi Suen and Fortune Room have introduced a range of exquisite Lunar New Year dishes, incorporating the joy and warmth of the festival, adding delight and aftertaste to Chinese New Year's Eve dinner and Spring Festival gatherings. Beijing Oi Suen's Sour Cabbage and Wealthy Boston Lobster blends culinary techniques from two regions, where sour and spicy flavors jointly to bring out the lobster's freshness. Fortune Room's Golden Garlic Glutinous Rice Steamed Crab, with glutinous rice absorbing the crab's aroma, is artistically presented like a painting.
The Library has introduced Thai-style hotpot, made by stir-frying shrimp heads until fragrant and adding a variety of spices and seasonings, followed by pouring in coconut milk to create a rich and creamy soup base. After an upgrade, it features selected seafood such as white shrimp, abalone, and mussels, paired with a variety of vegetables and rice noodles, allowing you to experience the enthusiasm and vitality of Southeast Asia in the winter and enjoy a unique hotpot feast.
For The Capital’s winter hotpot, the chef recommends the Fresh Ginseng and Rich Chicken Soup Base and the Fresh Winter Bamboo Shoot and Mutton Soup Base. The Fresh Ginseng and Rich Chicken Soup Base selects fresh ginseng from Changbai Mountain, paired with rich chicken soup simmered for four hours. The soup has a milky white color and delicious taste, with benefits such as nourishing the spleen and lungs. The Fresh Winter Bamboo Shoot and Mutton Soup Base selects mutton leg bones and mutton spine bones from the Inner Mongolia grassland, simmered for a long time to create a delicious and fragrant soup. The addition of seasonal winter bamboo shoots not only stimulates the appetite and strengthens the spleen but also enriches the taste.
