Chaîne Online News

Actualités en ligne / News On-Line

China Dinner

Beijing, April 25, 2015

Asian flavours meet European traditions for the Bailliage of Beijing

When the Kempinski Beijing opened its doors in 1992, it was one of the first luxury hotels not only in Beijing but also in China. The Beijing of 23 years ago was certainly a different place. However the “Kempie” as it is fondly known proudly sits as one of the grandfathers of modern five-star hospitality in the country’s capital city.
The Kempie has kept its charm despite the passing years and is one of the top-notch destinations in the now fast-changing luxury world of Beijing. Chaîne members who come to visit from all over feel instantly at home.

Following the March event at the award-winning Rosewood Hotel was always going to be a difficult task, especially as the previous Kempinski event held last year had already set such a high bar. However the team, led by Gerhard Mitrovits, Managing Director of the hotel and Conseiller Culinaire of the Bailliage of China, made the seemingly impossible possible and stunned everyone with their hospitality.

The hotel’s Chinese restaurant ‘Dragon Palace’ was the venue under the theme ‘Asian flavours meet European traditions’. Executive Chef Bela Rieck, Maître Rôtisseur, working alongside the newly-appointed Chinese Executive Chef Goh Wooi Cheat combined their many years knowledge with a fusion beyond belief.

At the reception, whilst we watched the skilful creation of an ice carving centre piece Duval-Leroy Champagne was accompanied by wonderful canapés:
- Espresso ribs
- Beijing Duck Chef Goh style
- Crabmeat cakes with mustard sauce
- Fried oysters with Nan Yang curry sauce

The menu opened with an unusual appetizer being a delicious combination presented in an ice sphere. The accompanying Austrian wine was the perfect match for all those complex flavours. The main course highlighted the theme of the evening being European classics with an Asian twist. To end the dinner a stunning iced dragon boat using dry ice made for a spectacular presentation of the sweetmeats accompanying the coffee.


Lobster, chocolate, chili and Japanese eel

Martin Pasler Chardonnay 2013 – Burgenland, Austria

Cream of snap peas with Chinese money bag

Blackened scallop with vanilla beurre blanc and celeriac

Greywacke Sauvignon Blanc 2011 – Marlborough, New Zealand

Refreshing Durian sherbet topped with a Szechuan pepper flavoured tuille

Main course
Tournedos Rossini and Chef Bela-style Oxtail
with a delicious secret sauce from Chef Goh

Marqués de Riscal Rioja Reserva 2008 – Spain

Tonka bean parfait meeting with glutinous rice dumplings

Planeta Passito di Noto 2008 – Sicily, Italy

with Baju pralines and Cognac truffles

A rousing thank you was given to the both the kitchen and service brigades in the usual Chaîne style in appreciation of the hard work and dedication that culminated in an excellent evening.

Bernie Sperk
Chargé de Presse Provincial, Bailliage of North China