Hotel listings
(China Daily)
Updated: 2010-05-15 09:44
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Beijing
Dragon Boat Festival treat
To commemorate the Dragon Boat Festival, Summer Palace at China World Hotel has prepared an exquisite selection of zongzi, a traditional festival treat. Flavors include five spice, lotus seed paste stuffing, traditional red bean paste, and luxurious abalone paste. The restaurant will also offer a variety of exquisitely designed boxes and hampers to take home. May 17-June16. 010-6505-2266 ext 34
Visiting Michelin chef
Le Pre Lenotre at Sofitel Wanda Beijing has invited Julien Machet, one Michelin Star Chef of Le Farcon Restaurant, La Tania, France, for a gastronomic event, May 24-29. The chef will discover classical aromas and unusual flavors based on key ingredients like cheese, mint and passion fruit. He will follow the seasons and his mood to create a truly memorable experience. 228 yuan per person for lunch, and 588 yuan per person for dinner, cooking class at 288 yuan per person. 010-8599-6666
Seafood Sunday brunch
Caf O2 InterContinental Beijing Beichen offers a Sunday brunch featuring seafood, imported oysters, grilled items, Eastern and Western dishes and dessert. Price is 328 yuan per person with beer, and 398 yuan per person with champagne. There is a special corner for children with films and video games. 11:30 am-3 pm, every Sunday. Prices subject to 15-percent surcharge. 010-8437-1345
Mediterranean fare
Coffee Garden at Shangri-La's Kerry Centre Hotel, Beijing, presents a Mediterranean theme night every Thursday starting from May 13. The dinner buffet features a wide range of culinary specialties from Spain, Italy, Greece and North Africa, complemented with regional wines and gives diners a vibrant taste of Mediterranean culture. Executive Chef Roland Hofmann captures the region's finest flavors in dozens of classical recipes. 010-8565-2088
Glutinous rice dumplings
Jin Yuan Restaurant, Jade, and Shanghai Flavor restaurants at Hotel Kunlun offer a taste of selected zongzi - glutinous rice dumplings, to celebrate the Dragon Boat Festival, with choice ingredients for wholesome regional flavors, including wild mushrooms, bean potato, pork, and lotus paste, as well as abalone and conpoy. 010-6590 3388 ext 5038 Jin Yuan Restaurant
Management statement
Kempinski Hotels group ends its management of the Kempinski Hotel Sanya, Hainan province, in early May. The confirmed reservations remain in force.
Kempinski group took charge of the hotel in 2007. The termination of its management contract with the hotel owner is based on amicable negotiations and is according to its development strategy. 010-8454-3788.
Shanghai
Spring menu
With spring on the horizon, JW Marriott Shanghai Tomorrow Square's Chinese restaurant, Wan Hao, features seasonal menus including chef-recommended Shanghainese crystal river shrimp and wok-fried Cantonese crab roe, in addition to its collection of organic vegetable dishes. Through May, the 15-percent surcharge will be wavered for dinner with one complimentary dim sum lunch voucher for every 400 yuan spent (valid for one person until June 30). 021-5359-4969 ext 6436
BBQ season
Return to nature this month with barbeque served at Regal Jinfeng Hotel's Avanti Ristorante. Mellow music and spring sunshine make this the perfect way to usher in the season as the hotel's chefs present a mix of mouthwatering grilled dishes, including rosemary chicken, lamb saddle Florence and T-bone steak. There is a 20-percent discount during May. 021-5899-3838 ext 3749
Flavors of poultry
Poultry is the flavor of the month at the Radisson Hotel Shanghai's revolving restaurant, Epicure on 45. Guests can spoil themselves with goose liver pate with fresh garden picks and raspberry dressing (135 yuan), teppanyaki duck breast with vegetables and steamed rice (220 yuan) and pan fried chicken breast filled with herbed boursin cheese and spinach (175 yuan). 021-6359-9999 ext 4210
Pizza acrobatics
Chef Pasqualino, the former world champion of the "acrobatic pizza", will be invited to the Grand Hyatt Shanghai to demonstrate his skills for one week in June at the hotel's Italian restaurant, Cucina. Tossing dough into the air and executing a series of unique tricks, Chef Pasqualino has more to offer than just creating his delicious oven pizza specialties. 021-5047-1234 ext 8778 or 8779
King of fish
Dive into spring this month at Okura Garden Hotel Shanghai's Yamazato restaurant with its seasonal special - handmade trevally sushi (30 yuan per piece) and trevally with rice (140 yuan per person). June is the best time for fish, especially trevally. So, the restaurant's chef invites guests to prepare for the finest from the sea for a true representation of the season. 021-6415-1111 ext 5216