Grand Hyatt Beijing is serving its special "Best of the Best 2013" menu in its food and beverage outlets Made in China and Noble Court until February 5.
The resident chefs have kept things fresh, locally sourced, and authentically Chinese. "China has a long and rich history when it comes to cuisine. Aside from nourishment and the health benefits of certain food and drink, it is about discovering the local and regional culture and products and sharing this experience with family and friends," says Malcolm Zancanaro, the property's general manager.
At Made in China, the house specialty has got to be the old-fashioned Peking duck from the wood-fired oven with classic condiments. Based on a century-old recipe, the chefs use Beijing white ducks (that weigh between 3-3.5kg each) and cook them for 75 minutes over flames made from a hard date wood that gives the dish its special fruity flavour.
The venue's other specialties include pan-fried duck liver with plum chutney and sesame pancake; crispy Mandarin fish with sweet and sour sauce; “Si Chuan” style chicken with dried chilli, ginger and peanuts (pictured below); and traditional homemade noodles with stewed pork and sliced vegetables.
At Noble Court, meanwhile, the "Best of the Best" menu dishes comprise the restaurant's top pick of stewed young pigeon with Chinese herbs tian ma (gastrodia elata) and xian ma jia in superior broth, which is not only bursting with flavour but also healthy as the herbs are believed to have medicinal value. The locally sourced pigeon is stewed in a typically Cantonese method and in a sealed pot, so as to preserve the moisture and keep it tender. Tian ma is said to be able to help relieve stress-induced headaches and dizziness by improving blood circulation, while xian ma jia contains amino acids.
Oven-baked herbal chicken wrapped in lotus leaf and salt (pictured below); Marinated “Dalian” live abalone, braised imperial bird’s nest with king crab meat in brown sauce; and steamed shrimps dumpling.
The "Best of the Best Menu" launch is a part of a larger initiative, the “Hyatt Connoisseur Programme”, by Hyatt Hotels & Resorts, which aims to enhance guest experience by infusing the local culture into the hotel.
For more information, visit www.beijing.grand.hyatt.com
Alex Andersson
