Here’s the exclusive first look inside the Four Seasons Hotel Beijing, as five-star savvy travellers and the city’s elite flock to the first Four Seasons in China’s capital.
“We are so delighted to share the new Four Seasons Hotel Beijing with travellers and residents of the city,” says Sanjiv Hulugalle, general manager of the 313-room Hotel. “Like the city itself, our Hotel harmoniously marries Chinese tradition with a contemporary aesthetic, in a setting of luxury and the highly personalized service for which Four Seasons is world-renowned.”
In the Liangmahe area of the Central Business District, close to the Third Diplomatic Precinct and amid Beijing’s vibrant cultural scene, the new Four Seasons unveils an impressive building blending ancient Chinese themes with up-to-the-minute design aesthetic, technologies and luxurious comfort.
Dining and Entertaining at Four Seasons Hotel Beijing:
The diverse dining and entertaining options at Four Seasons Hotel Beijing include two restaurants and three lounges, each designed to showcase the creativity of Executive Chef Martin Knaubert and his internationally-trained culinary team in settings that invite colleagues, friends and families to come together over delicious dishes and drinks.
Just off the Lobby, Opus Lounge presents Afternoon Tea offering. In the bright two-storey space, guests will be treated to an extensive menu featuring the Golden Dragon Tea. It includes savouries laced with truffles and caviar, and delicate cakes piled upon silver étagères served with Champagne and fine imported teas – the experience even includes a two-hour massage at the Spa.
In Opus Bar, connoisseurs can savour premium liquors, Champagne and cigars in an old-time private club atmosphere, or sample the new jasmine scented signature cocktail, the Opus 1.
Ascending the stairs, the high style Cai Yi Xuan restaurant presents a broad menu of Cantonese cuisine, with emphasis on the Shanghai-Hangzhou region. Acclaimed Shanghai culinary master Tony Lu helped create a menu that specializes in dim sum, dumplings and pancakes, as well as local specialties such as the Beijing Appetizer plate and the famous Peking Duck. Overlooking the street with a sunlit formal dining room, Cai Yi Xuan also offers eight discreet private dining rooms.
At Mio, the mood is distinctly Italian – lively, eclectic, international, a reflection of Italian Chef Marco Calenzo, whose experience includes Michelin-starred restaurants throughout Europe. With its open kitchen serving fresh pastas and pizzas from a wood-fired oven, Mio invites groups of colleagues and friends to enjoy an evening of food and wine featuring the finest imported ingredients and bottles.
On the sixth floor, a very special experience awaits in the Tea Garden. Australian artist Jayne Dyer’s incredible installation of hundreds of polished steel butterflies soars skyward up the atrium wall, inspired by the famous Chinese folktale Butterfly Lovers. Commissioned exclusively for Four Seasons Hotel Beijing, it’s a fantastical focal point for the intimate tables and lush greenery of the space. On the menu are more than thirty tea blends, each sourced from the finest producers by the tea connoisseur Vera Zhou.
Online at: http://www.fourseasons.com/beijing/
