Three top domestic artists jointly created a dreamlike art space - a Atlantis palace floating in the clouds. The brand temperament complements the overall artistic atmosphere of Qiaofufang grassland.

2025/04/2810:05:38 hotcomm 1618

The sun is scorching, and the catering industry is as hot as the weather. The newly opened restaurants in the city, the new menus launched by major restaurants, and the food and wine activities carried out by the industry and restaurants make people feel eager to try it out.

New Restaurant

CASA TALIA2.0 new store unveiled in Beijing Qiaofufangcaodi

On June 18, the Mediterranean European cuisine restaurant CASA TALIA2.0 new store, a Mediterranean European cuisine restaurant under TIAGO, was airborne on the first floor of Beijing Qiaofufangcaodi Shopping Center. Three top domestic artists jointly created a dreamlike art space - a Atlantis palace floating in the clouds. The brand temperament complements the overall artistic atmosphere of Qiaofufang grassland.

is led by the Star Chef Team, led by FEDERICO ZANELLATO, a famous international chef with a borderless cross-border innovation that is good at combining the East and the West. The first episode also has a crazy TAPAS master who is good at designing structure and taste levels for Spanish national TAPAS. He is good at using non-traditional techniques such as fermentation and smoke to change the molecular structure of food and give unexpected umami flavor to the food. They have created multiple surprise menus for CASA TALIA 2.0.

on: Charcoal-grilled Australian Wagyu beef with marinated onion Horseradish air pack

under: Charcoal-grilled octopus legs with oil soaked lemon, Kalamata olives and smoked mashed potatoes

For example, charcoal-grilled octopus legs with oil soaked lemon, Kalamata olives and smoked mashed potatoes and charcoal-grilled octopus crisps with avocado, chili mashed potatoes and spicy salsa and other signature octopus TAPAS, Wagyu beef tata with ginger crisps and mustard, charcoal-grilled Australian Wagyu beef with marinated onion Horseradish air pack and veal with caramel onion cheese crisps and these signature beef tapas.

on: Argentine red shrimp Juicy seafood paella

under: Australian lobster iron plate cuttlefish rice

There are also seafood paellas that cannot be missed, such as Spanish Red Devil Shrimp Juicy seafood paella, Australian Lobster juicy seafood paella and Argentine red shrimp juicy seafood paella, which are fresh and fragrant; such as Blue Argentine red shrimp iron plate paella, Australian Lobster iron plate paella, Spanish Red Devil Shrimp Special Seafood Paella, and other signature iron plate paella, the rice grains absorb the seafood sauce baked rice with crispy crust.

"Chicken Ben Invincible" debuted in the C position, and its first store in Beijing opened

Recently, the first store of the Chicken Ben Invincible Chinese Fried Chicken Club, which was founded in Chengdu, opened in Beijing. Chicken Bin Wudi is positioned as a full Chinese-style cooking chicken restaurant and creates a specialty store with a single category. It focuses on small fried and stir-frying techniques for Chinese cooking, unlocking various Chinese-style chicken eating methods such as frying, braising, stewing, roasting, mixing, and marinating. It is reported that the brand was invested by the nationally renowned host Li Weijia , and used celebrity potential energy to accelerate the brand communication effect. It has gone to a first-tier city in five months since its establishment, and its footprint has spanned overseas for 9 months, as far as Vancouver.

Popular spicy chicken

Chicken's invincible signature dish - Popular spicy chicken uses the traditional recipe of Chongqing Geleshan spicy chicken, and uses 90-day free-range yellow feathered chickens on the same day. Each chicken can be slaughtered up to 170 kilns, supplemented by a new generation of inner yellow peppers and Hanyuan peppers, stir-fried in a 3-minute oil pan, crispy on the outside and tender on the inside.

unlocks various ways to eat

In addition to the signature dishes, Chicken Ben Wu is heading towards the goal of "unlocking 100 chicken-eating methods", traveling all over the country, horizontally storing chicken in various cities, and creating various flavors, such as Mama Ma Chicken, Chicken Drizzling Chicken, Father-in-law's Cold Chicken, a whole braised chicken, 1995 roast chicken, mother's chicken soup, chive fried black chicken, hanging pot pickled chicken, rake chicken feet, etc.

New menu

KEAAMI new summer menu is online

Summer has arrived, KEAAMI new summer menu has been online. The menu features distinctive features - summer limited ice desserts are launched in large quantities, popular Thai Michelin dishes, Thai street celebrity foods are added to the menu, and creativity is integrated into fashionable and trendy life elements.

Internet celebrity Thai street snack combination

Internet celebrity Thai street snack combination, with diverse flavors, such as crispy fried lemongrass single bone chicken wings, lemon leaves, Thai chili with bone-decomposed chicken wings, dry and chewy; fragrant fried mini garlic ribs, marinated with mysterious spices, fried with garlic, fried with tenderness on the outside; salted egg yolk, fried with squid, fragrant and salty egg yolk wrapped in squid, fried out of the pot, salty and fragrant.

Colorful Barbie BBQ Thai Bibimbap

Main course also has many highlights. The signature siphon pot lobster Tom Yum Soup has been upgraded, and a full full-flesh and tender Australian Qinglong is selected. Tom Yum Soup is so sour and delicious. Colorful Barbie Powder Thai Bibimbap, use red cabbage to dye the rice into Internet celebrity Barbie Powder, add colorful ingredients such as fresh shrimp, pork neck, cashew nut chops, and drizzle with exclusive fish sauce. The appearance, taste and ritual feel are very good.

Blue coconut milk taro glutinous rice balls

Summer desserts are inseparable from cold. For example, tropical fruit fusion frozen yogurt, accompanied by amber walnuts and delicious blueberries, paired with traditional Thai colorful glutinous rice, every bite is the taste of summer; blue coconut milk taro glutinous rice balls are another Thai street celebrity ice hotpot, with slick taro balls, soft taro paste and coconut ice cream ice cream, poured with deep-sea mermaid-colored butterfly bean coconut milk, and the atmosphere is full of "fairy-like" atmosphere.

Wuxi Suning Hyatt Yichu Seafood Steak Restaurant launches a new menu

Wuxi Suning Hyatt Hotel 65th floor Yichu Seafood Steak Restaurant New Chef Andley brings a new Western menu, especially with the Mediterranean flavor. Chef Andre's many years of experience has led him to form his own cooking philosophy, namely "simple and ultimate": choose superior ingredients, simplify ingredients, retain the original flavor of the main ingredients while enhancing the unique taste of the main ingredients. He insists on adopting traditional cooking methods and is unconventional in the selection and matching of ingredients.

Made in Italy

Appetizer "Made in Italy" is inspired by chef Andre's thoughts about his hometown. Use classic Italian ingredients, basil leaves, cheese and tomatoes. The ricotta cheese with rich milk-rich sweet ricotta and mozzarella is perfectly matched with saint jelly, and the slight basil aroma is revealed at the mouth.

Chef's signature Boston lobster dumplings

Chef's signature Boston lobster dumplings are called his "Gourmet Queen" by the chef. With the handmade dumpling skin with beet head puree, it is wrapped in dumpling fillings that combine whey cheese, lobster and herbs. The aroma is elegant and full, and the flowers blooming dumplings bring diners a fresh and leisurely on the Mediterranean coast.

Event

TopWine China's 10th anniversary ended successfully

Recently, the 3-day TopWine China International Wine Expo came to an end at the Beijing National Convention Center. More than 30 national exhibition groups, 700 wineries, more than 600 boutique importers, and wine suppliers from all over the country were exhibited on the same stage. Tens of thousands of import agents, distributors and group buying groups in the field of wine distribution in China gathered together, and hundreds of domestic and foreign wine industry media focused on this industry event.

40 wine experiences and tasting activities in different countries and various characteristics were exciting. Wine producers from all over the world and professional buyers from home and abroad gathered together to participate in the event and set off a grand event in the global wine industry. During the exhibition, TopWine held a 10-year TopWine certification for the gold development of the Chinese wine market at Beichen InterContinental Hotel, and many industry experts attended the forum.

TopWine has insisted on high-quality, professional and international wine exhibitions since its inception. It has been widely praised in the industry and is recognized as the largest and most professional wine exhibition in the northern Chinese market. It attracts nearly 10,000 professional wine importers, distributors, catering procurement and other professional visitors every year.

HatsuneHitsune "Sushi Class" Beijing SKP store opened

Hitsune "Sushi Class" series of activities were opened again at Hatsune Japanese Cuisine Beijing SKP store.Alan Wong, founder and CEO of Hidden Spring, gave a live lecture, leading guests and media friends to reveal the sushi production process, explaining the story behind the ingredients in detail, and carefully demonstrating several hand rolls and sushi methods from preparation to production.

Founder of Hidden Spring Alan Wong On-site Sushi Teaching

Hidden Spring Sushi Class was hosted by Mr. Alan Wong. He led everyone to wear a headscarf and treat the ingredients with a professional attitude, emphasizing the careful learning of hand washing steps before making sushi. After understanding the evolution and production methods of sushi, everyone is more focused and serious when learning hand-rolls, fine rolls, and sushi rolls.

Alan Wong is a Chinese American who majored in philosophy in college. He has worked in the California Japanese restaurant in the United States for many years. In 2001, Alan came to China and founded Hatsune Hidden Spring Japanese cuisine, focusing on California-style Japanese cuisine.

Hidden Spring "Sushi Class" started in 2015 and is held from time to time every quarter. It is a hidden benefit that is highly anticipated and welcomed by guests. Each event is hosted by Alan himself, aiming to share California-style Japanese cuisine with more Chinese diners. Using sushi as a carrier, you can gain more interesting and fun moments with your guests, and dig into the culture behind this unique cuisine faction to bring guests a richer delicious experience.

text and pictures | Chu Hongzi Jiang Meijuan

part of the text and pictures provided by restaurants and merchants

Edited by Miss Owl

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