Spring menus bloom across city restaurants

As spring ushers in a wave of renewal, restaurants throughout the city are introducing alluring new menus that promise to captivate even the most discerning palates. From inventive culinary creations to seasonal delicacies, these culinary havens are poised to redefine the dining experience.

At Xin Ming Yuen, chef Li Xiang has expertly woven together a selection of spring-inspired dishes, featuring a harmonious blend of seasonal ingredients such as Chinese toon, broad beans, Hangzhou peppers, lotus leaves, basil, and tangerine peel. The stir-fried lobster balls with Chinese toon paste, adorned with genuine "toona" vegetables, offers a tantalizing juxtaposition of colors and flavors, promising a rich and subtly warm aroma with each bite. Equally enticing is the pan-fried crispy Chinese toon paste with shrimp glue, a savory amalgamation of shrimp paste, seaweed, and crunchy almonds, offering diners a fleeting taste of spring's vibrant essence.

Meanwhile, at ITO, a Japanese cuisine restaurant in Beijing, the menu celebrates the abundance of spring with seasonal delicacies like bamboo shoots, wild mushrooms, and fragrant Chinese toon. Dishes such as bamboo shoot and clam soup with tofu and Arima Sansho bamboo shoots showcase the restaurant's commitment to crafting exquisite culinary offerings that embrace the subtleties of the changing seasons.

Mandarin Grill at Mandarin Oriental Wangfujing, Beijing, has unveiled a fresh menu under the guidance of new executive chef Christophe Riou. Among the standout dishes is the "Robbins Island" M9+ Wagyu Beef Tomahawk Steak, featuring Tasmanian M9+ Wagyu Beef known for its exceptional quality. The steak's clear marbling and unparalleled flavor, complemented by the unique aroma of natural charcoal and precise grilling, ensures a mellow, tender, and juicy taste that is sure to enthrall diners.