Join us on June 2nd to bid farewell to Chef Rob Cunningham. After 7 years in Beijing Rob and his family have decided that it’s time to say good-bye. Chef Rob has helped shape the culinary industry in Beijing and has cultivated bright young minds that will go on to dazzle the palates in Beijing and abroad.

On June 28th Chef Rob will be stepping into the Feast kitchen for the very last time. Join us for the last chance to taste his cooking before our resident Aussie leaves Beijing for good for ￥258* per person. Rob will be cooking up a 5 course dinner featuring his favourite recipes from the past few years. Start with an appetizer of chicken chili & kaffir lime spring rolls with a glass of sparkling wine upon arrival. Enjoy a first course of scorched scallops with roasted & raw beetroot, horseradish cream & citrus glaze, a second course of saffron fennel & prawn soup a main course of his signature suckling pig stuffed with fennel, citrus, foie gras served with a fennel & apple salad and end the dinner with none other than the Australian Pavlova that he first learned to make from his Auntie Linda in 1976.

We speak on behalf of every foodie in Beijing, thank you for all you’ve done and all the creative new dishes you’ve introduced to this city. We wish you and your family all the best in the next chapter of your adventure.

*prices are subject to 10% service charge + VAT.