Feast Teams Up with Jing Yaa Tang for Carnivore's Club Dinner, Sep 17

Swire's two hotel properties in Beijing, EAST and The Opposite House, already play host to some of our favorite hotel dining establishments so when they team up for a one off dinner, you know it's going to be good.

For the latest installation of the popular Carnivore's Club dinner series, Chef Li Dong from the Opposite House's fine-dining Chinese restaurant Jing Yaa Tang has teamed up with Feast's Rob Cunningham to design a menu centered on that most famous of Beijing meats: duck.

The four-course menu (RMB 238 plus 15 percent service charge) will be served for one night only on September 17. The menu fuses the best of Rob Cunningham's modern Western cuisine with Li Dong's complex Chinese flavors. The first course tasting plate takes a tour of the whole duck, from the tongue (deliciously marinaded – don't knock it till you've tried it) to the liver, while the second course features that most classic dish of Nanjing cuisine, duck blood vermicilli in hot and sour soup.

The third course showcases just why duck is such a popular meat. The duck leg is twice cooked until the meat is spoon-tender and the skin is deliciously crisp and scented with fennel and anise. The accompanying peach salad cuts the richness.

Dessert – which you'll be glad to know does not contain any duck – is a play on a traditional Cantonese chilled sago, mango, and pomelo dessert, brought up-to-date with a coconut panna cotta and presented in Feast's signature colorful, playful style. 

Be sure to book ASAP, as these dinner usually prove to be very popular.

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Email: robynnetindall@thebeijinger.com
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Photos courtesy of EAST beijing