Incredible Italian

Enjoy the New Daccapo Authentic Italian Dining experience at Regent Beijing. Award-wining chef Mario Cittadini offers contemporary fare at the comfortable and chic restaurant. The combination of cheerful colors, dark tones, natural wood and art pieces make it a good spot for a casual lunch or sophisticated dinner. Expect a truly Italian experience with products specially flown in from Italy and fresh ingredients from the market on the new menu. Average spending is around 475 yuan per head.

010-8522-1888.

Watch the European Football Championship on a big screen with your family and friends over an international buffet at Lido Fountain Piazza, Metropark Lido Hotel, Beijing. Dinner features a free flow of beverages, a live show and interactive games. There will be a live band. It's available throughout June. Lido Fountain Piazza opens every afternoon and closes at midnight. It's 388 yuan net for an adult and 188 yuan net per person for children. 7 pm-10 pm, Friday, June 8.

010-6437-6688, Ext 1275/1542.

Soulfully Seoul

From June 16-30, the award-winning Asia Bistro restaurant, JW Marriott Hotel Beijing, will hold a Korean Food and Culture Festival. Try one of the world's finest cuisines and experience traditional Korean culture.

010-5908-8995.

Cantonese classics

Wu Li Xiang Restaurant at Traders Upper East Hotel, Beijing offers 60 Cantonese and signature local dishes, prepared by a new Chinese executive chef Kam Siew Ton. With 30 years of experience, Kam has won gold medals at cooking competitions around Southeast Asia. The new menu focuses on a variety of cooking methods like stir-frying and sauteing to provide nutrition and flavor. Some highlights are fried scallops stuffed with minced shrimp and sauteed sliced beef cubes in black pepper sauce. The restaurant also serves typical Hong Kong-style dim sum.

010-5907-8306.

White asparagus

Aria at China World Hotel Beijing cooks crisp white asparagus from France for a succulent start to summer. Summer's new dinner menu from chef de cuisine David Pooley includes signature dishes, such as white asparagus with traditional lemon hollandaise, anise-cured Norwegian salmon and caviar, and seared Australian sea scallops with dried abalone mushrooms, fennel pollen and white asparagus. June 1-30.

010-6505-2266 Ext 36.