Retailing, Franchising, and Consumerism Business Intelligence in China

Indulge in authentic Suzhou Cuisine at Kempinski Hotel Beijing


Authentic Suzhou Cuisine Comes to Beijing Kempinski Suzhou Festival
Festivals runs from November 4 to 12, 2010

Nestled between Taihu Lake and the lower reaches of the Yangtze, Suzhou is an ancient water city, famed for its UNESCO World Heritage gardens, graceful canals, silk embroidery, and delectable cuisine.

This November, we celebrate this "paradise on Earth" by inviting Chef Peter Xu from Kempinski Suzhou, one of the region's top chefs, to present a festival of Suzhou cuisine at Dragon Palace restaurant.

Following hundreds of years of culinary experimentation, Suzhou boasts one of China's most delectable cuisines, with an emphasis on top quality ingredients, light, sweet flavors and artful preparation.

At Kempinski's Suzhou Festival, guests can sample a mouth-watering range of authentic dishes, like steamed Mandarin fish, crystal-clear aromatic soups, cherry pork and more.

For inquiries and reservations, please call (86 10) 6465 3388 ext. 4217 or e-mail us at [email protected]

La Gondola Saturday Pasta Lunch
Every Saturday, lunch time

Start your weekend in true Italian style with Head Chef Paulo Ascani's best-loved authentic pasta dishes at Trattoria La Gondola.

Your culinary journey begins with a choice of three delicious salads, followed by Chef Paulo's family pasta recipes direct from his homeland, rotated weekly. A classic panna cotta rounds off this cozy lunch to remember.

Enjoy three dishes at just RMB 125 per person.

Prices are in RMB, per person and subject to 15% surcharge

For inquiries and reservations, please call (86 10) 6465 3388 ext. 4215 or e-mail us at [email protected]

The Art of Cooking

Our chefs will be taking a break to share their cooking skills and techniques on a fun-filled afternoon at Kempinski Hotel Beijing. After the class you and your fellow chefs will enjoy a delicious dinner accompanied by fine wines.

Chef Tani's Japanese Cooking Class
From 4pm to 7pm, November 14 and December 5, 2010

Chef Tani will teach you the secrets of creating genuine Japanese sushi and sashimi, from cleaning and cutting top-grade fish, to cooking the perfect sushi rice, and of course assembling your creations in classic presentational style.

Chef Jean-Luc's Pastry Cooking Class
From 3 pm to 6pm, November 21 and December 12, 2010

Fancy yourself as a pastry chef? Discover the joys of baking fresh cakes and pastries with French pastry chef Jean-Luc Vasseur.

RMB 398 per person including recipe booklet. Requires minimum six attendees

Prices are in RMB, per person and subject to 15% surcharge

For inquiries please call (86 10) 6465 3388 ext. 4200 or email us at [email protected] or visit our Restaurant Information Desk in the lobby

Fall in love with Fondue
From November 1, 2010 to February 28, 2011

Kempinski is proud to present a classic sweet and savory fondue, a timeless European treat for autumn.

For the sweet-toothed, our chocolate fondue is a decadent delight, made with sumptuous 100% Valrhona chocolate. Marshmallows, brownie pieces and seasonal fruit are served for your dipping pleasure.

Valrhona Chocolate Fondue at RMB 88
Daily from 11:30am until 2:00pm, 6:00pm until 10:00pm (Paulaner Bruhaus)

Daily from 11:00am until 10:00pm (Rendez-vous Bar & Lounge)

Prices are in RMB, per person and subject to 15% surcharge

For inquiries and reservations, please call (86 10) 6465 3388 ext. 4212 (Paulaner Bruhaus) / 4225 (Rendez-vous Bar & Lounge)or e-mail us at [email protected]

Thanksgiving - An American Tradition

Thanksgiving is a time to give thanks for the harvest and express gratitude to friends, family and colleagues. Kempinski invites you to share in this special celebration with two memorable events.

Thanksgiving buffet at Kranzler's
From Thursday, November 25 to 28, 2010

Be our guest at Kranzler's Restaurant & Bar to enjoy a traditional Thanksgiving turkey buffet with all the classic trimmings, including delectable desserts, soft drinks and coffee.

Lunch buffet RMB 198, Dinner buffet RMB 248

Tom Turkey with trimmings at Kempi Deli
From November 1 to 25, 2010*

Three sizes of turkey are available to eat at home, including breadnut stuffing, giblet sauce, braised red cabbage, roasted pumpkin wedges, Brussels sprouts, and roast potatoes, bread dumplings or spaetzle pasta.

*Pre-order required 24 hours in advance.

Prices are in RMB, per person and subject to 15% surcharge

For inquiries and reservations please call 010 6465 3388 ext. 4222(Kranzler's) / 4227(Kempi Deli) or email us at [email protected]

Bavarian Winter Stews
From November 1, 2010 to February 28, 2011

How best to nourish body and mind during Beijing's cold, dry winter? Try our Bavarian-style stews at Paulaner Bruhaus.

Called eintopf in German, our chefs have created five delicious varieties for guests' dining pleasure. Indulge in the finest lamb, slow-braised in dry red wine until meltingly tender and served together with bacon and potatoes, or try our festive Tom turkey in a rich sauce of Paulaner dark beer, with glazed chestnuts and cranberry sauce. Vegetarians should warm up with our roasted winter root vegetables with seasonal Yunnan mushrooms in a tomato and olive ragout.

It's what winters in Beijing were made for.

For inquiries and reservations, please call 010 6465 3388 ext. 4212 or e-mail us at [email protected]


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