NUO el­e­vates its brunch menu with su­pe­rior os­se­tra caviar

Global Times – Metro Beijing - - HOTEL -

gas­tro­nomic pos­si­bil­i­ties to foodies. Guests can up­grade their Sun­day brunch ex­pe­ri­ence with su­pe­rior os­se­tra caviar, an ex­quis­ite del­i­cacy pre­pared spe­cially for NUO Ho­tel Bei­jing’s restau­rant N’Joy.

This gourmet treat is the re­sult of two of the most prized species of stur­geon, the least 12 years to ma­ture and can weigh tex­ture and a uniquely del­i­cate, but­tery taste that is cel­e­brated by chefs and gour­mands around the world. N’Joy strives to pro­vide guests with a world-class brunch pre­pared by a team of vi­sion­ary chefs from dif­fer­ent coun­tries and re­gions. 450 del­i­ca­cies from nine coun­tries.

around the world, N’Joy of­fers a daz­zling ar­ray of gourmet global tastes that ho­tel buf­fet con­cept. Guests can try fresh im­ported lob­ster and scampi on ice, live around the world, and new for 2017, os whole fresh tuna on the sashimi sta­tion.

Pho­tos: Cour­tesy of NUO Ho­tel Bei­jing

Chefs pre­par­ing food at N’Joy restau­rant in­side NUO Ho­tel Bei­jing; Inset: NUO Caviar

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