- Language Tips
Savor the rarest and most celebrated northern Italian delicacies at Grand Hyatt Beijing until the end of February, at Grand Hyatt Beijing, Oriental Plaza. The hotel runs a month-long promotion featuring exceptional dishes from the Piedmont region of North Italy. The food is prepared by chef Diego Papurello, who is from Torino, the capital of Piedmont. 010-6510-9578.
Chefs at Kranzler's, Kempinski Hotel Lufthansa Center prepare a burger buffet feast. Choose between eight delicious burger dishes, with a great choice of toppings. 298 yuan per head, 5:30 pm-10:30 pm, every Saturday and Sunday until March 30. 010-6465-3388 Ext 4222.
Beijing's authentic Japanese restaurant, Nadaman, at China World Summit Wing, will celebrate its second anniversary with a specially crafted seven-course set dinner menu by chef Karasawa Hiroaki. Diners can savor tradition at its best, with highlights such as foie gras steamed egg custard with crabmeat glazed sauce, followed by white asparagus tofu with sea urchin and fish roe. Priced at 1,200 yuan per person, plus 15 percent service charge, this special set is available from 6-11 pm throughout February. 010-8571-6459.
Traditional Chinese delicacy
Jewel Chinese Restaurant, The Westin Beijing Financial Street, offers fish maw, also known as huajia, a high-end Chinese ingredient. When cooked, fish maw takes on the flavor of other ingredients, whether it's braised with dried scallops or simmered in superior stock. Savor this delicacy prepared in many delectable ways including fish maw and minced pork dumpling, sauteed fish maw with chicken in black pepper sauce. Available in March. 010-6629-7820.
Classic high tea
Experience an elegant afternoon tea at the Lobby Lounge against a stunning Chinese imperial palace-inspired backdrop, with light classical music filling the air at China World Hotel Beijing. Sit back and share delectable sandwich delights, enticing pastries and miniature scones, paired with your favorite cup of coffee, jasmine, chrysanthemum or fragrant teas. Feb 15-28, 298 yuan per head, plus 15 percent surcharge. 010-6505-2266 Ext 37.
Delights of Shanghainese cuisine
The elegant Shanghai restaurant in the Central Hotel Shanghai is introducing a new menu of traditional Shanghainese cuisine, highlighted by seafood dishes such as steamed hairy crab and fish soup with sheet jelly and prawns with pepper sauce. 021-5396-5000 Ext 80209.
Bake your cake and eat it too
The pastry chef of the Swissotel Grand Shanghai will offer baking classes through the end of March, focused on chocolates and various types of cakes. In the March 16 session, participants will learn how to prepare coffee rum cake. 021-5355-9898 Ext 6358.
Fiery Sichuan soup
Award-winning chef of the Hilton Shanghai is introducing a traditional Sichuan soup menu for the spring. From February to April, the Hilton's Sichuan Court restaurant will feature various Sichuan soups and seasonal vegetables. 021-6248-7777 Ext 1890.
Chinese herbal cuisine
Sheraton Shanghai Hongkou Hotel is introducing a menu of Chinese herbal cuisine at its Yue Chinese Restaurant to stave off the winter cold. Executive chef from Hong Kong has created a number of dishes that can help digestion, and detoxify and nourish the body. Highlights include double-boiled eight-treasure superior soup, stewed lamb with Chinese angelica and braised chicken in Chinese rice wine. 021-2601-0088.
Snake-year room package
Sheraton Shanghai Hongqiao Hotel is presenting a special snake-room package to celebrate the Spring Festival during the month of February. The experience includes the chance to relax on the Sheraton Sweet Sleeper Bed, a delicious breakfast at the newly refurbished Cafe Bistro and free high-speed Internet access. 021-6275-8888.
(China Daily 02/16/2013 page13)