Beijing Hong Kong Jockey Club Clubhouse

Monthly Features

Special Promotion of Beijing Clubhouse in April

Fortune Room curates the traditional crispy pigeon dish, balancing classic ingredients with modern cooking technique, to recreate the nostalgia flavours. The pigeon is crispy on the outside and tender inside with a long aftertaste.

Beijing Oi Suen time-travels you to the ancient culinary magic of canal town Hangzhou. Let yourself savour the time-honoured feast and allow your tastebuds to relish the delightful flavours.

The Capital’s "Four Seasons Hotpot" series launches three limited-time soup bases. The chef recommends the original tomato pot which is red and bright in colour. The rich colour comes from tight source control of the ingredients. Come and savor the light and appetizing sour taste.

The Library has a new interpretation of Thai cuisine, to infuse fresh seafood with tropical fragrance. Colourful spring flavours on the plate open a trip to Southeast Asia at the tip of your tongue. Thai red curry crab stimulates your sensory bite, to balance it with lime leaves enhancing the taste. Such shiny colour enlivens the appeal for a refreshing experience.