First Ritz-Carlton ‘Stellar Dining Series’ comes to an end in Beijing

Source:Global Times Published: 2018/12/4 19:02:03

Lobster paella cooked by Zhang Zhaogang, a Michelin-starred chef at Summer Pavilion Restaurant at the Ritz-Carlton, Millenia Singapore. Photo: Courtesy of the Ritz-Carlton





The first Ritz-Carlton "Stellar Dining Series" has been held in cities in the Asia-Pacific region from November 1 to December 1, 2018. Beginning at the Ritz-Carlton, Millenia in Singapore, then moving to the Ritz-Carlton, Osaka and the Ritz-Carlton, Hong Kong, the event landed at the Ritz-Carlton, Beijing as the series' final stop on Thursday to Saturday.

The "Stellar Dining Series" is inspirited by stars and each of the four cities represents a constellation. The mission of the tour is to bring together Michelin-starred chefs, bartenders and pastry chefs and provide the guests with an unforgettable culinary experience. Many culinary masters and bartenders from Guangzhou, Shenzhen, Hong Kong, Tokyo, Kyoto, Osaka, and Singapore joined hands with culinary teams in the cities to create unique dishes and ensure that the guests enjoy a wonderful experience.

At the Ritz-Carlton, Beijing, Michelin-starred culinary masters from Japan and Singapore worked with the chefs and staff members to present the Michelin-starred feasts, as well as held a three-day series of activities including a dessert workshop, a high-end cocktail class, and afternoon tea. All professionals showcased top-level cooking and bartending techniques.

Zhang Zhaogang, a Michelin-starred chef at the Summer Pavilion Restaurant at the Ritz-Carlton, Millenia Singapore, took the guests on a journey of modern Cantonese cuisine. Thanks to simple cooking techniques and ingredients, Zhang brought the original taste of food and a sense of pleasure to the guests.

Christophe Gibert, a Michelin-starred chef at LABAIE French Restaurant at the Ritz-Carlton, Osaka is good at making high-end French food with a selection of Japanese ingredients. He applied subtle ingredients that are both rare in the traditional Japanese and French cuisine. With a series of professional techniques and unique culinary skills, he combined sweet and sour flavors in a perfect manner, thus leading the guests on a journey of unique and innovative French cuisine.

The Lobby Lounge and the Ritz-Carlton Bar were also places for guests to continue their culinary journey during the event. Chen Fuchuan, executive chef of western-style desserts, at the Ritz-Carlton, Shenzhen, applied black tea as a raw ingredient to present guests with exquisite and elegant desserts. Oscar Mena, Bartender at the Ozone Bar, the Ritz-Carlton, Hong Kong, made his innovation-oriented efforts to combine classic flavors with popular flavors to create a unique type of drinks. For example, the Hirapeño Cocktail, which is made of jalapeno-flavored vodka, mashed raspberries, hibiscus, grapefruit juice, and soda, is a signature cocktail.

Andrew C. Rogers, regional vice president of Marriott International and general manager of the Ritz-Carlton, Beijing said: "For many years, the Ritz-Carlton, Beijing has maintained close cooperative relations with many world-class chefs. The 'Craftsmanship Spirit' finds its full expression in their talent, determination and extraordinary creativeness. The Ritz-Carlton, Beijing is forging ahead with a pioneering spirit, and is well reputed around the world. We are very happy to showcase our outstanding team members at the Ritz-Carlton, Beijing, and to create an unforgettable culinary memory for all the guests."



Posted in: COMPANIES,METRO BEIJING,ENTERPRISE

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