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Rosewood Beijing Presents Sumptuous Spring Celebration Menus at Its Signature Chinese and French Restaurants

March 24, 2016 Dining No Comments Print Print Email Email

2Spring in Beijing is a season to celebrate, with abundant fresh ingredients bursting with flavor and nutrition. The talented chefs at Rosewood Beijing’s three signature restaurants, Bistrot B, Country Kitchen and The House of Dynasties, have selected the finest in-season delicacies to create innovative new dishes to delight capital gourmands.  The alluring new menus will be served from now on, making them perfect for springtime dining shared with friends and family.

Tour de Saisons at Bistrot B

Elegant French restaurant Bistrot B presents an authentic four-course ‘Tour des Saisons’ menu to delight diners as the temperature starts to rise.  The sumptuous meal begins with a Terrine of foie gras and golden chicken with marinated artichokes, fresh asparagus and black truffle.  These three highly prized delicacies are in season for a short term, and early spring yields a rare opportunity to relish their quintessential flavor combinations.

A Fricassee of frog and escargot showcases two of French cuisine’s most cherished treats of the season, delicate frogs’ legs and earthy escargot.  The intriguing contrast of texture and taste is complemented with hand-rolled potato gnocchi, smoked bacon and tender spring fava beans.

A refinement of the classic ‘Blanquette de Veau’ introduces roasted langoustine, bringing an exciting new layer of flavor to the morel mushrooms from Yunnan province and a daily selection of market-fresh vegetables make this dish a true expression of the season of renewal.  Delightfully rustic, a hand-crimped Blueberry Galette of spring blueberries paired with lemon and thyme-scented ice cream makes a mouth-watering finale to the exquisite French feast.


Bistrot B – Veal Blanquette

Spring Inspirations at The House of Dynasties

At The House of Dynasties, Chef Sham takes inspiration from two premium spring delights: Matsutake mushrooms and black truffles. His inventive a la carte menu features 11 dishes infused with the rich umami flavors and wellness benefits of these gourmet fungi and other premium ingredients.

Pan-fried king prawns with golden garlic flakes is a dish packed with fresh prawns from Qingdao, which are renowned for their delicious flavour and high protein content.  Shandong garlic and fresh seaweed creates a wonderful complement of land and sea.  Premium grade poached Australian Wagyu beef pairs 9-grade Wagyu with black truffles and red onion, infused in a nutritious superior broth.

Another tender treat is pan-fried Australian two-head abalone, greens and abalone sauce, which presents a delectable combination of precious ingredients, such as Spanish Iberico ham, Japanese seaweed and Korean abalone sauce.  This refreshing dish also offers healthy benefits, as the abalone helps to detox the liver and improve eyesight.

For seafood gourmands, poached spotted garoupa with Japanese seaweed and superior broth is a deliciously colourful dish prepared with hand-picked deep-sea seaweed, premium Australian spotted garoupa and edible wild spring herbs, packed with vitamins and minerals.

The special springtime a la carte menu is served alongside The House of Dynasties regular menu showcasing traditional Hong Kong specialities.  This exclusive private dining restaurant features eight luxurious suites seating from eight to 18 guests, ideal for friends and family gather-together and festive spring celebrations.


The House of Dynasties – Pan-fried king prawns with golden garlic flakes

Reimagining ‘Lost Recipes’ at Country Kitchen

The hearty tastes of Beijing and Northern China can be savoured at Country Kitchen, where Chef Leo reimagines traditional family menus and signature “lost recipes”.  Country Kitchen’s spring-inspired menu celebrates Beijing’s local bounty with a selection of cold appetisers, soups, home-style hot dishesandnoodles.

Camphor wood smoked shredded chicken with spring vegetables is traditionally enjoyed in the period before ‘Grain Rain’ and after the Qingming festival.  It features the fragrant young spring shoots of the Northern Chinese toon tree.  One of the richest sources of calcium and vitamin B, the bitter vegetable is said to fight chronic diseases, reduce blood sugar, balance ‘heatiness’ and detoxify the body.

Bighead carp fillet is traditionally braised in dark soy sauce and high-grade Shaoxing wine, along with Chinese pepper, dried chili, green onion, garlic and ginger.  This popular Han dish requires a very delicate cooking process so as not to disturb the golden-fried fishtail.  The resulting dish is bright and tastes very fresh and smooth, with a hint of spice.

Other inventive home-style Chinese main courses include stir-fried beef tenderloin with yam and bamboo shoots and wok fried ox head meat.  Steamed cornmeal buns with braised pork and green chives with organic chicken eggs from Shunyi farm are beloved spring dishes traditionally enjoyed in Northern Chinese homes.  All dishes use carefully sourced local ingredients from the region’s finest producers to ensure premium freshness, taste and nutrition for discerning diners.

To book your spring dining experience at Rosewood Beijing or for further enquiries, please contact the hotel’s restaurant reservation team on +86 10 6536 0066 or email beijing.diningreservations@rosewoodhotels.com.

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