Hotel listings

Updated: 2012-11-10 08:07

(China Daily)

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Hotel listings

It's crab time!

Summer Palace celebrates the season with a special menu featuring hairy crab dishes, available until Nov 30. The menu includes dishes created by chef Kenny Chen and Hou Xinqing such as sauteed sliced glutinous rice cake with crabmeat and shrimps, steamed minced pork and crab roe dumpling. 010-6505-2266 ext 34.

More than a cookie jar

From Nov 30 to Dec 26, Kerry's Pantry at Kerry Hotel Beijing offers four decadent hampers named after angels and filled with the hotel's home-made stollen. The Gabriel has Belgian mint chocolate chips, and panettone pandoro, while another includes homemade cookies, smoked almonds and Chiaro Prosecco. Prices start from 488 yuan. 010-8565-2688.

Cook with chef

Michelin-starred chef Matthias Schmidberger visits Kempinski Hotel Beijing from Nov 6-18. In a series of activities, customers are invited to experience, taste and cook with the chef from Kempinski Hotel St. Moritz. On Nov 17, there will be a cooking class and a Sunday brunch with bubbles on Nov 18. 010-6565-3388 Ext 4200.

Special French menu

Chef Emmanuel Zhao with Hotel G, who worked with three Michelin-starred restaurants in France, designs a three-course dinner menu to serve at Scarlett Wine Bar and Restaurant on Nov 23. The menu consists the freshest ingredients of the market, priced at 268 yuan per head. In November, the salad bar will offer unlimited servings for 58 yuan per person. For 88 yuan per head, get a main course of fish or meat, with coffee and tea. Or add a special soup for the same price. 010-6552-3600.

Christmas train

Hilton Beijing has announced "Hilton Beijing Christmas Train" project, the third annual charitable tradition among its sister hotels in Asia Pacific region. The train is located at the hotel lobby, taking up 65 sq meters of the area with a traditional European winter landscape.



A must-see event

Park Hyatt Shanghai will host the "Masters of Food and Wine" event for the second time in China this coming November. It is backed by Emmanuel Lenain, the consul general of France in Shanghai and Marie Reine Fischer, president of the Alsace region tourism bureau in France. In 2011 a team of experts, along with the legendary chef Alain Ducasse and master sommelier Gerard Basset presented a week of culinary and wine artistry at the same venue. 021-3855-1504.

Crystal Wenchang chicken

Wenchang chicken, one of the most famous dishes in Hainan, traditionally conveys prosperity. The VUE Chinese private dining in Hyatt on the Bund introduces the original flavor of crystal Wenchang chicken, dipping the tender meat and tasty skin in a special source created by chef Kong. 021-6393-1234 Ext 6228.

Upload to win awards

Swissotel launched the social media campaign, "I'd rather be staying at Swissotel Hotel and Resorts" on its Sina Weibo page, Oct 10. In the promotion, those who take photo against the background of a "I'd rather be staying at Swissotel Hotel and Resorts" bag or printable sign and upload it to the website will have the opportunity to be selected to receive a hotel room and dining vouchers. 021-5355-9898.

Sweet flamb magic

The lobby of the Peninsula Shanghai is bringing the ultimate dessert experience, as flamb desserts are prepared tableside in traditional European style. The selection of sumptuous desserts will include a classic crpe suzette with vanilla bean ice cream, caramelized sugar, orange and grand mariner, and baked Alaska, with chocolate ice cream. 021-2327-2888.

Christmas dinner buffet

Guoman Hotel Shanghai is presenting a Christmas feast with all the trimmings, including delicious turkey, fresh ham and succulent steak, as well as Christmas log cakes and puddings, all served with festive cheer. Furthermore, a few Christmas presents for the dinner, mulled wine and a Christmas goodie bag will be offered on Christmas Eve for diners. 021-6095-8888 Ext 7023.

China Daily

(China Daily 11/10/2012 page13)