CCTV's famous <The Greatest Chefs> program accumulated top chefs from China and abroad to hold memorable dinner parties at Flames Grill. Start from October 20th, every weekend there will be one great chef bring his life secret menu for the gourmet meal. Hurry up to book a seat and have a close contact with the star chefs.

October 20th-21st Toby Wang <<Greatest Chef>> Los Angeles Station “The Best Chef” Winner; Suzhou Station，Jury, Executive Sous Chef in Hilton Beijing Wangfujing.

October 27th-28th Reggie Li <<Greatest Chef>> Los Angeles Station” Excellent Chef” Winner; Haikou Station ,Jury, President of the New Zealand chefs association

November 3rd-4th Vito Bellomo <<Greatest Chef>> Suzhou Station” Excellent Chef” Winner, Free Chef , The Westin Bund Center, Wyndham Grand Plaza Royale Hangzhou Cooking Consultant

November 10th-11th,Massimo Esposito<<Greatest Chef>>Beijing Station” Excellent Chef”,Michelin star chef, current President of the Italian Federation of Chefs China Delegation.

November 17th-18th,Oliver Büntgen <<Greatest Chef>>Beijing Station” Runner-up”, Cachet Boutique Kunming Artime, Executive chef

November 24th-25th,Danny Dan <<Greatest Chef>>Haikou Station, Jury, Raffles Hainan, Executive chef

Toby Wang---<<Greatest Chef>> Los Angeles Station “The Best Chef” Winner; Suzhou Station，Jury

October 20th-21st

Toby - Executive Sous Chef in Hilton Beijing Wangfujing.

Toby has rich experience for 14 years in F&B department and he has delicate thoughts in food preparation, Toby approaches tables every time and communicates well with each guest in order to listen for the real needs from guests and then prepare customized menu for every coming guest.

MENU COMMAND

Soup:French chestnut cappuccino with 36 month Iberia ham/quail egg/chestnut ragout/milk foam/baby green

Beijing Sugar-fried chestnuts, manual shell with French onions, milk, herb, minced into soup. 36 month Placed elaborately Iberia ham, quail egg, chestnut ragout, milk foam, baby green on the plate. When guest is going to eat this dish, toby will service beside the table and pour the soup into the plate, which is like a sacred ceremony. Toby prepared a whole menu of ideas from every city he walked through, Spain, Bangkok, France, Tokyo.

Main course: Tokyo memory- thrice grilled/sake/light soy sauce/smoked onion jam/corn mash/asparagus

Sirloin steak will be cooked by Japanese triple frying method, ingredients grilled, soaked Saki, soaked Japanese Soy, repeat this process three times. Sirloin steak layer is light burnt smell and the inside meat keep original beef flavor. The multi-layered taste makes people who have eaten experience happiness.

The cooking of smoked onion jam & corn mash is also complex. Corn mash, a fresh corn will be cut out of the flesh, and the corn will be boiled down to a precise ratio of 1/6. Use this kind of thick soup with cream, butter, boiled corn, the finished product is rich and fragrant, the yellow is attractive. Smoked onion jam use an onion with golden on the skin, putting butter and vanilla, and baking for more than 5 hours at a low temperature of 75 degrees. Dehydrated onion deletes the spicy and keeps fragrant and sweet. And then onion will be smoked by cherry wood. Fruity is well matching with onion fragrant, giving fresh feeling to the dish.

菜单

Amouse bouche

Tapas from Espana

warm puff with chorizo bolete

Starter

Bangkok street

prawn/mango/edamame/cashew/cucumber/lime& chili dressing

Middle course

French chestnut cappuccino

quail egg/chestnut ragout/milk foam/baby green

Main course

Tokyo memory

thrice grilled/sake/light soy sauce/smoked onion jam/corn mash/asparagus

Rice course

Taste of Italy

butter poached lobster/house made lobster bisque/Arborio/chive

Desert

Superposition

dark chocolate pate/strawberry coulis/green kiwi/lemon cream/mango/berry ice tea

Reggie Li---<<Greatest Chef>> Los Angeles Station” Excellent Chef” Winner; Haikou Station ,Jury

October 27th-28th

President of the New Zealand chefs association

New Zealand's chinese-born Reggie Li served as the chef of the U.S. embassy in Beijing and served for Mr. Locke and Biden. He has great culinary skills. He gradually attracted by the charm of the New Zealand diet during the period. New Zealand cuisine seeks original flavor, which is the biggest difference with Chinese food. This time, he carefully prepared the top ingredients for guests, NZ Scampi Sashimi, NZ Aoraki Salmon, NZ Fresh Green Lipped Mussels, New Zealand Grass Feed Ribeye, Truffle. His cooking will bring a great experience for the diners.

Menu

New Zealand Scampi Sashimi with Avocado Oil, Lemon Caviar

NZ Aoraki Salmon Tartare with Avocado Pruee and lime Creme Fraiche, Fresh Dill, Apple，Cucumber and Ginger Salad

New Zealand Fresh Green Lipped Mussels White Wine Spicy Soup

New Zealand Grass Feed Ribeye

On Mustarded Mushroom Potato Gratin ，Organic Vegs with Mushroom Red Wine Jus

Mocha Cream Brulee with Biscotti ，Fruit salsa and Ice Cream

Vito Bellomo---<<Greatest Chef>> Suzhou Station” Excellent Chef” Winner

November 3rd-4th

Free Chef , The Westin Bund Center, Wyndham Grand Plaza Royale Hangzhou Cooking Consultan
More than 37 years of his life was tied with cooking. From Italy to the UAE, from Spain to Dubai, he is constantly absorbing the nutrients of the multicultural cooking culture. His dishes are featured in Italian flavor, rich in color, delicate in appearance，are popular with diners. Vito, of course, took great pains over the menu. Tuna Fish And Foie Gras With Caramelized Onion And Pomegranate Sauce, Opened Raviolo With Asparagus And Pigeon, Pork Filet Mignon With Wine Sauce And Carrots Purea, Ricotta Cheese And Lemon Mousse With Spicy Chocolate, are very eye-catching match, and the title of the magic chef is well deserved. If you like to try something new and have a taste for Italian food, then Vito must be your best choice.

菜单

Liquid Salad

Tuna fish and foie gras

with caramelized onion and pomegranate sauce

Opened Raviolo

with asparagus and pigeon

Pork filet mignon

with wine sauce and carrots purea

Ricotta cheese and lemon mousse

with spicy chocolate

Massimo Esposito---<<Greatest Chef>>Beijing Station” Excellent Chef”

November 10th-11th

Michelin star chef, current President of the Italian Federation of Chefs China Delegation.

Massimo was born into a family of chefs, with two michelin-starred chefs, whose enthusiasm of the cook infected Massimo. After arriving in China, he founded the Itlian Pasta Summit China Edition and deepened the exchange of Chinese and western food through professional cooking competitions.

Menu

Starter

Shrimps Tartare, Fried crispy Quail egg, baby garden salad

Pasta

Rigatoni Pasta, Mozzarella mousse, baby cherry tomato spicy sauce, fresh basil

Fish Main course

Seabass fillet, pumpkin mousse, Pistachio

Meat Main Course

Baby Lamb, Truffles potato, mushrooms, red wine sauce

Dessert

Mille-feuille al limoncello

Oliver Büntgen---<<Greatest Chef>>Beijing Station” Runner-up”

November 17th-18th

Cachet Boutique Kunming Artime, Executive chef

Oliver Büntgen used to work and study at michelin-starred restaurants, Kempinski hotel, and Maritim hotel. In 2012, olive came to China and worked as executive chef at the Maritim hotel in shenyang and the Kempinski hotel in Dalian. People can enjoy authentic German cuisine in his menu

Menu

Gillardeau Oyster

Champaign / Chives

Buffalo & Parma Ham

Heirloom / basil / olive oil

Green Shell Chowder

Corn / Saffron / Mango

Blackened Salmon

XO-Sauce / Trout Caviar / Pickled Mushrooms

Lemongrass-Coconut Sorbet

Cherry / Prosecco

Rangers Valley Wagyu Tenderloin Marbling Score 5+

Red Wine Sauce / Maple Glazed Carrots / Truffle Mashed Potatoes

Chocolate Mousse

Bitter orange sauce / red dragon fruit-chili salsa

Danny Dan---<<Greatest Chef>>Haikou Station, Jury

November 24th-25th

Raffles Hainan, Executive chef

Danny comes from Malaysia, who Danny was awarded the gold medal of China international food fair. He is especially good at southeast Asian dishes, because of his love of French food, and his French food is also fantastic. Profound Chinese cuisine attracted him, Therefore, he served as executive chef in Ningbo, Shenzhen Sheraton hotel successively.

Menu

Amuse Bouche

Turmeric net fold “ Phad Ka Prow”

With quail egg

Starter

Combination Asian

Sour spice shrimp “pie tee” with crispy honey comb and arugula salads

Soup

Seafood coconut milky and spicy soup

Entry course

Mummy Steam crab with noodle with spicy prawn sauce

Main course

Lemongrass beef rendang skewer with peas flower glutinous rice

Dessert

Chiangmai coconut and peanut dumpling with sago and manggo sauce

All guest can participate in lucky draw and have the opportunity to participate as public review of CCTV-2 television "Grestest Chef" , and could enjoy the Hilton Wangfujing Hotel presidential suite free accommodation for one night, contain the chef private banquet.

Flames Grill

Per person RMB788+

Per person RMB988+(including wine)

Address : 5th floor of Hilton Beijing Wangfujing, No.8 Wangfujing Street.

Opening time: 18:00-22:30

For Reservation: 5812 8888 ext. 8411，8412, please make reservations one day in advance