Res­tau­rant re­views – Shang­hai and Bei­jing

Singapore Tatler Regional Best Restaurants - - Contents -

WHY GO

Tal­ented Chef Duan Yu, who cre­ates the best wine-pre­served crab, is the cen­tral fig­ure in this renowned Chi­nese res­tau­rant. The dish is rec­om­mended dur­ing the crab sea­son.

TATLER TIPS

This has be­come an “IT” res­tau­rant re­cently, thanks to Chef Duan. A must-try is his new cre­ation, the yel­low rice winep­re­served crab.

• To cre­ate the yel­low rice wine-pre­served crab, Duan did hun­dreds of tests, used 3,000 crabs and 50kg yel­low rice wine and fi­nally per­fected it in June.

• The res­tau­rant also serves clas­sic Can­tonese, Hu­nan and Sichuan cui­sine. Cap­tur­ing the essence of Can­tonese fare, a must-try is the cordy­ceps chicken soup .

• The sweet soup made of or­ange, os­man­thus flow­ers and ju­jubes leaves a light tang in your mouth.

2F, New World Ho­tel & Reserts, 8 Qinian Street,Bei­jing

TEL: 010-59608822, 010-59608811 www.new­world­ho­tels.com

Aged rice wine crab

Gold salmon roll

Cit­rus dried beef

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