Izu Yasaimura, a Japanese-style hot pot restaurant, has launched a special abalone season featuring fresh domestic abalones, available until July 11. [Photo / chinadaily. com. cn]As summer approaches, Beijing's dining scene is abuzz with exciting new offerings to delight diners during the sunny season.
The Char Bar&Grill at InterContinental Beijing Sanlitun introduces the enhanced"Bee+Brunch"menu, designed to tantalize diners with a distinctive culinary experience. This updated menu showcases a diverse array of rare Chinese honey, thoughtfully selected and expertly paired to imbue every dish with a luxurious and flavorful sweetness.
A standout dish is the main course highlighting prime beef tenderloin, delicately seared and complemented by a signature honey sauce. Additionally, the dessert cart features a delectable assortment of cakes, offering a delightful and sweet homage to the essence of honey.
Grilled Australian T-bone Steak from Fork by TRB. [Photo / chinadaily. com. cn]
Fork by TRB introduces a sizzling summer steak promotion. Situated in the vibrant heart of Beijing's Yangfang Hutong and established by Ignace Lecleir, the visionary behind TRB Hospitality Group, this restaurant offers a meticulously crafted menu featuring an extensive range of premium steaks and seafood, accompanied by tantalizing Asian-inspired flavors.
Guests can relish a variety of steak choices, including Grilled Australian T-Bone, Australian rib-eye, and tomahawk cuts, all available at special promotional prices.
The Char bar&grill at InterContinental Beijing Sanlitun launches an upgraded _Bee+Brunch_ menu to indulge diners with a unique feast for the taste buds. [Photo / chinadaily. com. cn]
Izu Yasaimura, a Japanese-style hot pot eatery, has unveiled a special abalone season showcasing freshly harvested domestic abalones, available until July 11. Each abalone weighs an average of over 100 grams, boasting a generous size, substantial flesh, and a pleasantly chewy consistency.
Renowned for its abundance of amino acids, abalone offers a uniquely delicious flavor profile. The restaurant elevates this taste sensation by pairing it with a daily freshly brewed Japanese broth crafted from dried bonito, kelp, soy sauce, and mirin. Furthermore, the abalone undergoes a meticulous 24-hour marination process in ice, intensifying its flavor profile and imparting a firmer, more resilient texture with intricate layers of umami.
