Talking turkey

Chef de cuisine Brandon Towbridge has just arrived at One East Restaurant, Hilton Beijing and one of his first jobs has been to prepare a five-course Thanksgiving set meal. After an investigation of the local market he has decided to use seasonal fresh products, as well as traditional Thanksgiving food.

The five-course dinner available on November 27 will begin with a delicate green salad colored with persimmon, walnut brittle and pomegranate vinaigrette. Then you'll be warmed up with a roast beetroot soup featuring pickled baby carrot topped with a dollop of crme friache (sour cream) and tatsoi (Asian mustard).

That is followed by baked oyster in a shell, served with Pernod, bacon, herbs and creams. Americans will find all they want for a traditional Thanksgiving dinner in the main course of roast turkey breast, with chestnut whipped potatoes, served with homemade cranberry sauce and Brussels sprouts with almonds. Finally, there is traditional pumpkin pie for dessert.