The Beijing Hotel NUO was the best choice for our event “Travelling through a Century of Cuisine.” The hotel itself features a century of history. Chairman Mao Zedong dined and danced in the Jaan Restaurant in the very room where our dinner was held.

We were very privileged to have a tour of the hotel to begin the evening. Located just a short walk from Beijing’s Tiananmen Square, among the secrets revealed was Chairman Mao’s private elevator which would take him to his own room avoiding any of the hotel’s public areas. 

Another bit of hotel lore: a One Eyed Dragon cocktail, a gin-based libation named for one of the hotel’s original particularly unpopular managers. We enjoyed far more cheery, hospitable glasses of Champagne Devaux Grande Réserve NV with Caesar salad bites, duck rillettes on rustic toast with parsley cream, and celeriac mousse with Ikura caviar.

Chef Eugenio Victor Iraci, Western Executive Sous Chef of Beijing Hotel NUO, created an eclectic, European menu of classic dishes that would have pleased guests when the hotel opened together with creative presentations welcomed by today’s palates.

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Salmon confit
infused apple puree and salad
Oscietra caviar, mesclun leaves
Greywacke Sauvignon Blanc 2016
Marlborough, New Zealand

Louis foie gras
lightly smoked au torchon, glazed radicchio
15-year-aged balsamic di Modena, five-spice brioche
Maison Trimbach Gewurztraminer AOC
Alsace, France

Cod
cauliflower cream, braised leeks, Iberico ham
Amelia Park Estate Chardonnay 2016
Margaret River, Western Australia

Pomme au gratin, raclette, braised cabbage
capon consommé, truffle scent
Circe Pinot Noir 2015 - Victoria, Australia

Cherry-lime sherbet

Roast loin of lamb marinated in coffee and star anise
corn ragout, garlic sprouts
Chapel Hill Cabernet Sauvignon 2013
McLaren Vale, South Australia

“NUO lemon”
Lemon parfait, lemon confit, and passion fruit sauce
Oakridge Botrytis Pinot Gris 2016
Yarra Valley, Australia

NUO mignardises

Special guests at this event included Her Excellency Nabila Alshamsi, Consul General of the United Arab Emirates in Hong Kong, Helen Sunderland, Bailli of London (and former Bailli of Beijing), Pedro Lobo, Carlos Lobo and Chef Betty Fung from Bailliage of Macau.

History, secrets, eclectic tastes, sublime wine pairings and illustrious guests made this an iconic event – one for the most memorable category. Much appreciation goes to all who made this dinner exceptional.

Steven Schwankert
Vice-Chargé de Presse