InterContinental’s steakhouse unites flavors of land, sea
The InterContinental Beijing Sanlitun stands out even among the dazzling lights of the capital’s most fashionable shopping district. Towering over the nearby malls and office comple xes, a state-of-the-art light display flickers across the building’s external skele ton, guiding tourists and locals alike to the city’s beating heart of modernity.
The hotel differs from the global brand’s other, more business-oriented properties in nodding to the stylish, contemporary atmosphere of the area.
Offering six food and beverage outlets, the hotel can provide guests and visitors a wide range of local and international cuisines, be it Spanish tapas, Chinese delicacies, or premium Australian wagyu beef at its steakhouse, Char Dining Room and Lounge.
There are three Char locations across China in total, one located in Beijing’s Lido mall and another at Hotel Indigo Shanghai on the Bund.
Char at the InterContinental Beijing Sanlitun is offering a seasonal five-course white asparagus set menu, priced at 688 yuan ($100) until mid-June.
Grown in Yunnan province, the white asparagus is kept underground or covered to protect it from sunlight. This prevents the green color from developing on the tender stalks. Char’s kitchen pairs the originally French vegetable with various fish and seafood to explore the connection between land and sea.
Lardo scampi, marinated salmon and monkfish all make the cut, featuring on the well-balanced and inventive menu that incorporates asparagus into each dish with a unique twist.
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A partic ular highlight is the creamy white asparagus soup, which the waiters pour into the bowl at the table from elegant teapots, creating a moat surrounding a delicate display of salmon twirls, melt-in-the-mouth caviar, a poached quail’s egg and generous shavings of black truffle.
Each course comes with its own specially selected wine pairing, costing 388 yuan. The white wines from France, Germany, Australia and New Zealand carefully balance the subtle flavors in the dishes, individually complementing the differing notes of each.
The third-floor restaurant overlooks the city lights of Sanlitun’s thriving Taikooli shopping street, with an open-air balcony from which to absorb the cultural center’s bustling energy.
Inside, a 12-seater VIP room features projectors that beam onto the table top, delighting diners with 3-D animations of little chefs creating food before their ver y eyes.
Fire pits dot the restaurant, underlining the steakhouse ambience and adding a touch of flair.