Flexing mussels

In Belgium, where robust monastic-style beers and fried potatoes are an art form, fragrant steamed mussels are the pride of the table. This week, guest chef Olivier Van Weijnen from Chez Leon, a Brussels restaurant, brings these delicate shellfish and other traditional dishes to the Chapter restaurant buffet at Beijing's Conrad hotel. A goblet of the abbey St Feuillien's beer, made specially for Chez Leon, makes the whole experience almost religious. Dinner buffet is 328 yuan ($52) plus 15 percent service charge.

6-9:30 pm, through Sunday. 29 North Dongsanhuan Road, Chaoyang district, Beijing. 010-6584-6270.

China Daily