Mon, July 30, 2012
With more than 20 years of experience, executive chef Daniel Jiang and his team at Chynna, Hilton Beijing Wangfujing, have developed a new menu featuring a wide range of Cantonese and Beijing specialties. Besides a variety of seasonal dishes, items are separated into 15 categories - all produced using locally sourced, fresh ingredients. Some examples are Beijing roast duck, Shunde baked fish heads in casserole and fried codfish fillets with Bali island sauce.
010-5812-8888 Ext 8411.
