Monday, September 17, 2007

Sunday brunch at the Westin

I haven't spoken of food for at least a week. Usually when I do it's about gastronomic exotica. Many of the things below will seem a little closer to home but should be taken no less lightly. It's taken me a year (since it started) to get around to heading to the Westin hotel for their Sunday brunch deal. It's the sort of thing I've generally stayed away from, attempting whenever possible to go for the oriental options. However, a deal like this can only be avoided for so long. There are several hotels offering all you can eat deals for around £20 a head here in the city. In the UK if you happened upon such an offer you would be greeted by a selection of fairly uninspiring dishes which, on the third return would look ultimately unappealing.

Things in Beijing are somewhat different. The Westin hotel in Beijing offers an extravaganza of luxury foods for this price. Champagne flows freely, as do cocktails, fine wines and spirits and beer, to accompany everything from caviar, sushi and lobster, through steak tartare, cured meats, fresh barbeque to chocolate fountains, handmade chocolates and imported cheeses. If you happen to like food and have a spare 20 quid lying around on a Sunday morning GO TO THE WESTIN HOTEL AND INDULGE. heart attacks may be included. We stayed there for around 4 hours, chatting, relaxing and eating the most spectacular food. I remained happy with just a glass of champagne, not wanting to spoil the food and had a couple of the finest cups of coffee I've had this side of Italy after the meal. Anyway, a few photos from the day follow:

Click on the photos for more detail.

The chocolate dish with a piece of gold leaf on the top has a layer of olive oil in the middle which was spectacular. The steak tartare in the martini glass was better than any I've eaten in France and the selection of caviar was worth the trip alone. It may fill you with guilt at the sheer indulgence but that will soon be displaced by unreasonable quantities of fine food. The man standing, beaming, in front of the steak tartare stand is the head chef and was extremely happy to chat as he wandered around making sure everything was going well. I probably tried a quarter of the foods on offer and left satisfied but not stuffed. Well worth the trip!

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