Dining News

Return of Hot Pot Season

Hot Pot originated in Mongolia, where the cold climate demanded a warming dish which could be quickly and easily cooked, especially for an army on the move. Now a number of ethnic cuisines have embraced the dish and its form of cooking. Its preparation can be likened to fondue in the west, though the ingredients are, of course, totally different.

Harbour Plaza Beijing is now promoting an "All-you-can-eat Hot Pot Lunch & Dinner" at the Hoi Yat Heen Chinese Restaurant. You can choose from more than 50 fresh ingredients, including vegetables such as white cabbage and beancurd; beef and lamb; noodles such as yellow and rick vermicelli; and cuttle fish and baby squid. All are cooked to your taste. You can also enjoy fresh shrimps--for free.

Piping hot soup is served individually, and you cook your own meal. A platter of fresh ingredients is brought to your table, all cut to a size that allows easy cooking in the steaming broth. Because these ingredients are pouched rather than fried, it's an ideal meal for people who have to watch their intake of fat.

The All-you-can-eat Hot Pot is priced at RMB78+15% per person, including free local soft drink or beer, or sweet-sour plum drink.

Mediterranean Style Delicacies

On the ultra-marine blue sea, a white sail flaps and melodious shanties add to the festivities as the Plaza Bar of Tianlun Dynasty Hotel dishes up Mediterranean-style snacks and starts a journey through delicacies and arts. In order to improve the ambience of the Med style innovation has set up two rich garden tents and classical pendant lamps, luxury curtains, elegant table decoration and silver dishware, all to sustain the theme.