Dear Cherry,

I am excited to tell you about a remarkable Chinese restaurant I recently discovered at the Doubletree by Hilton – Beijing.  I had been in the hotel before but did not realize this restaurant, SUI YUAN, was hidden away on the 3rd floor, or that in addition to the normal dining room, there are 12 private dining rooms, a huge kitchen, and a professional chef from Hong Kong with an excellent staff.  Specializing in modern Cantonese, Beijing, and Sichuan cuisines, I was excited to give it a try.  I decided to invite my business partner, Johnny Chan, with whom I have a lot of fun in the restaurants around China.  We arrived early and left my writing materials and some wine to chill in SUI YUAN, and we said hello to Chef Allan Tse and the rest of the staff.  I took some photos and we went downstairs to the lobby bar for a drink.  We sat at the bar and talked with Niki, Alison, Carina, and Alex while Bob made my Martini and a Campari and Soda for Johnny.  Finishing our drinks we went back upstairs to SUI YUAN and were greeted at the elevator by Food & Beverage Manager, William Wu and we had a nice chat with him.  Proceeding to the restaurant entrance across the hall we were greeted by the smiling hostess named Cora who seated us at a nice table in the main dining room.  I like the layout of this restaurant, which is compartmentalized so as not to be just a big noisy room.  Instead, the dining room has 2 wall separators covered in Chinese art with interesting bronze statues set in openings in the wall and dining areas on both sides of the walls.  Private dining areas line the back wall of the restaurant and more private dining rooms are down the hall.  Opposite the back wall are windows to the lights of the cityscape outside.  Comfortably seated, we were introduced to our waitress Amanda and our waiter Jacky and began our dining experience with a bottle of 2009 Cloudy Bay Sauvignon Blanc from New Zealand.  It was cold and fruity, and a good way to start a Chinese meal.  Jacky dropped off a couple of little appetizers, pickled spicy carrots and 3 little fish wrapped in seaweed.  The carrots were crunchy and a little spicy while the fish was sweetly marinated and went well with the Sauvignon Blanc while we took some time to review the wine list and menu.

The Menu was extensive and included:

BAKED CHINESE OVEN AND COLD SELECTION    
Traditional Roasted Suckling Pig                                  
Peking Duck               
Roasted Duck “Cantonese” Style Served with Plum Sauce 
Baked Chinese Oven Combination (Roasted Duck, Chicken, Suckling Pig and Barbecued Pork with Marinated Jellyfish)
Char Su Mushroom with Duck Meat “Shanghai” Style
Cold Morrow Mushroom, with Sliced Abalone                     
Chilled Jellyfish Combination with Drunken Chicken 
Salmon Spring Rolls Filled with Yam Beans

“Shanghai“ Style Smoked Fish

Special Marinated Beef Shank 
Chilled Marinated Pork Knuckle Served with Garlic and Vinegar
“Beijing” Style Chilled Jellyfish with Cucumber and Vinegar Seasoning
Cold Green Bean Sprouts with Roasted Duck Salad
Chilled Fresh Walnuts with Lilly
Deep Fried Seaweed Weed Roll with Avocado           
Cold Chicken Salad with Bean Roll        
Chilled Pickled Cabbage with Mustard

Chef’s Recommendation
Peking Duck (Traditional Roasted Peking Duck with Sweet Bean Sauce and Chinese Pancakes)

SHARK’S FIN
Braised “Hoi Fu” Shark’s Fin with Shredded Abalone     
Braised Whole Superior Shark’s Fin                   
Double Boiled Kim San Shark’s Fin with Bok Choi　                      
Shark’s Fin with Crab Meat and Crab Roe Accompanied
with Clear Soup
Double Boiled Kim San Shark’s Fin with Conpoy  
Double-Boiled Superior Shark’s Fin with Fish Maw     
Braised Kim San Shark’s Fin with Egg White 
Wok Sautéed Shark’s Fin Soup with Egg White and Crab Meat
Served with Iceberg Lettuce
Braised Hashima with Shark’s Fin 
Shark’s Fin Soup with Shredded Chicken
Braised Shark’s Fin Soup with Dried Seafood
Chef’s Recommendation
Shark’s Fin with Crab Meat and Crab Roe Accompanied
with Clear Soup

BIRD’S NEST
Braised Supreme Bird’s Nest with Shark’s Fin    
Braised Bird’s Nest with Crab Meat and Crab Roe Served
with Superior Soup
Wok Sautéed Bird’s Nest with Dried Seafood Served
with Superior Soup
Wok Sautéed Bird’s Nest with Egg White

Braised Bird’s Nest with Minced Chicken       
Chef’s Recommendation
Wok Sautéed Bird’s Nest with Egg White

ABALONE
Braised Japanese Yoshihama Abalone       
Braised Whole South African Abalone with Sea Cucumber
Braised Whole Abalone with Beef Liver Mushroom         
Braised Whole Australian Abalone with Baling Mushroom    
Braised Whole Imported Abalone                                            
Braised Sliced Abalone with Fish Maw

Casserole of Abalone and Goose Webs

Braised Sliced Abalone with Garden Vegetable                           
Chef’s Recommendation
Casserole of Abalone and Goose Webs

SEA CUCUMBER
Braised Korea Sea Cucumber with Beef Liver Mushroom
Stewed Morrow Vegetable with Sea Cucumber
Braised Sea Cucumber with Fish Maw and Iceberg Lettuce in Clay pot
Stir Fried Shredded Sea Cucumber with Leek and Chili Sauce
Braised Sea Cucumber with Shrimp Egg in Clay Pot
Braised Sea Cucumber with Shallot and Spring Onion
Chef’s Recommendation
Braised Sea Cucumber with Fish Maw and Iceberg Lettuce in Clay pot

SOUPS
“Monk Jumps Over the Wall” Soup 
Double Boiled Pith Mushroom Soup with Fish Maw
and Sea Cucumber
Double Boiled Duck Soup with Chinese Herbs
Double Boiled Sea Cucumber with Shark’s Fin Lips
and Herbs Soup
Double Boiled Ginseng Soup with Black Chicken  
Braised Sliced Abalone Soup with Green Asparagus
Braised Dried Scallops with Fish Lips and Roasted Duck Soup
Braised Dried Sea Food Soup with Shredded Chicken                          
Braised Crab Meat Soup with Assorted Fungus
Braised Seafood Soup with Spinach and Crab Roe                
Double-Boiled Bamboo Pit h Soup with Black Mushroom          
Today’s Market Soup
Hot and Sour Soup 
Clear Soup with Assorted Vegetable and Mushroom
Chef’s Recommendations
“Monk Jumps Over the Wall” Soup 
Braised Seafood Soup with Spinach and Crab Roe

SEAFOOD ON THE WOK
Live Australian Lobster
Live Abalone                                     
Baby Lobster
Geoduck Clams                                    
Green Crab                            
Live “Ji Wei” Shrimp  
Select The Style of Cooking for Lobster and Prawn
Wok Fried with Home-Made X.O. Sauce
Baked with Cheese
Special Chili  and Garlic
Sashimi
Live Hump Head Wrasse
Live Porkdot Grouper
Live Spotted Grouper
Live Sea Grouper
Live Turbot Fish                             
Live Mandarin Fish
Select The Style of Cooking for Fish
Hong Kong Style Special Steamed
Steamed with Ginger and Spring Onion Sauce
Simply Steamed Country Style
Fried Whole Fish Sichuan Style

SEAFOOD             
Sea Scallop Stuffed Minced Shrimp Served Crab Roe
Sautéed Sea Scallop with Preserved Vegetable                          
Wok Fried Chili with Sliced Abalone                                  
Deep- Fried Prawn Ball with Fresh Mango and Wasabi Mayon                    
Braised Assorted Seafood with Chili and Vermicelli
Deep-Fried Prawn Balls with Garlic and Chili

Steamed Snow Fish Fillet on Lotus leaf with Garlic Sauce        
Wok Sautéed Shrimps with Yunnan Ham
Wok Fried Fish Fillet with Onion and Spicy Salt

Wok Fried King Prawn with Apple Sauce

Chef’s Recommendation
Deep-Fried Prawn Balls with Garlic and Chili

POULTRY, BEEF, PORK, AND LAMB
Traditional Roasted Chicken
“Hong Kong” Style Sliced Beef Tenderloin

Wok Sautéed Sliced Lamb Leg with Chili Sauce

Wok Fried Lamb Chop with Black Peppercorn Sauce      
Wok sautéed Beef Tenderloin with Kale
Wok Sautéed Sliced Pigeon with Home Made X.O Sauce      
Beer marinated Deep Fried Pigeon

Braised Roasted Duck with Bean Curd and Iceberg Lettuce

Braised Pork Ribs with red Corn Rice and Vinegar

Wok Sautéed Diced Beef Tenderloin with Black Peppercorn Sauce

Wok Sautéed Shredded Roasted Duck with Snow Pea
Steamed Egg White Topped with Braised Diced Chicken
Stewed Duck with Chinese Herbs
Deep-Fried Boneless Chicken with Almond Orange Sauce
Wok Sautéed Boneless Chicken with Black Bean Sauce and Shallots    
Chef’s Recommendations
Wok Sautéed Sliced Pigeon with Home Made X.O Sauce      
Braised Pork Ribs with red Corn Rice and Vinegar                           
Wok Sautéed Boneless Chicken with Black Bean Sauce and Shallots

VEGETABLES
Braised Vegetarian Abalone Mushroom with Bean Curd

Braised Assorted Vegetables with Conpoy Served in Clay Pot     
Home Made Spinach Bean Curd with Superior Stock

Deep Fried Bean Curd with Minced Shrimps and Oyster Sauce

Wok Fried Baling Mushroom with Bean Curd

Wok Sautéed Vegetarian Shrimps with Celery

Braised Assorted Mushroom with Broccoli

Wok Sautéed Mixed Vegetable with Lotus Roots 

Poach Chinese Spinach with Salted and Century Egg

Wok Sautéed Mixed Vegetables with Peppercorn Sauce

Fried Rice Sheet Noodles with Vegetables

Chef’s Recommendations
Deep Fried Bean Curd with Minced Shrimps and Oyster Sauce               
Braised Assorted Mushroom with Broccoli

SHANGHAI, SICHUAN, BEIJING AND GUANGDONG DISHES
Wok Sautéed Shrimp “Shanghai” Style       
Sautéed Eel in Spicy Sauce     
Braised Crucian Carp with Spring Onion

Wok Fried Sliced Beef

Wok Fried Shredded Beef with Chili and Potato
Wok Fried King Prawn with Chili Sauce

Sautéed Shredded Meat “QianJiang” Style              
Wok Fried Sliced Pork “Sichuan “Style

Braised Minced Pork Balls with Crab Meat

RICE AND NOODLES
Braised E-Fu Noodles with Crab Meat and Shredded Abalone

Stir Fried Udon Noodles with Crab Meat and Beef Liver Mushroom              
Fried Rice with Assorted Meat and Abalone Sauce    
Crispy Egg Noodle with Seafood and Baling Mushroom 

Wok Fried Rice Noodles with Sliced Beef and X.O Sauce

Fried Rice with Sea Food and Conpoy

Fried Rice with Barbecued Pork and Shrimp
Fried Rice with Salmon and Dried Scallop Egg White
Braised Vermicelli with Minced Pork and Salted Fish                     
Fried Noodles with Shredded Pork and Cabbage

DESSERTS
Double Boiled Bird’s Nest in Papaya  
Chilled Bird’s Nest with Honey in Chinese Pear                           
Baked Egg Tartlet with Bird’s Nest

Special Deep Fried Black Herbal Jelly Served Honey                    
Hot Walnut Cream with Custard Milk Dumpling                         
Chilled Almond Curd with Mixed Fruits                                        
Mango Pancake Rolls with Orange Sauce

Special Seasonal Fruits

BEVERAGES
A comprehensive list of beverages included a variety of coffees, tea, soft drinks, fresh juices, chilled juices, water, beer, Cognac, spirits, wines, and mocktails.

My Dining Experience:  We made our decisions and ordered 6 food courses from Amanda, and a 2005 Cabernet Sauvignon by 1421 Wines from Xinjiang, China.  Amanda brought the first group of 3 dishes, “Shanghai” Style Smoked Fish; Chilled Marinated Pork Knuckle with Garlic & Vinegar; and “Monk Jumps Over the Wall” Soup with Shark’s Fin, Abalone, Sea Cucumber, Dried Scallops, and “Yunnan” Ham & Pork Meat.  We were pleasantly surprised when Chinese Head Chef Allan Tse sat down at our table to explain the story behind “Monk Jumps Over the Wall” Soup.  Around 1,000 years ago a Buddhist Monk smelled the excellent aroma coming over the wall of the monastery, wafting from the clay pot cooking the soup on the other side.  Finding this irresistible, he jumped over the wall to have a closer look.  I wonder if he tried a little sample.  Chef Tse adds a little extra sea cucumber, thought to help avoid cancer, and some turtle meat.  The soup is a stock made with chicken, pork, and ham boiled for 8 hours, then the other ingredients are added and the whole mixture is double boiled for 5 more hours.  The scallops were very tasty and a little salty, and the chicken was tender.  The turtle was soft and smooth, while the abalone was firm and flavorful.  The soup itself had a lot of flavor and a thickness to its consistency, still a broth but a little thicker because of all the ingredients and the 5 hours of boiling required to make it.  The next dish we tried, the Pork Knuckle, was first rinsed in running water for 2 hours and then it was boiled to remove the majority of the fat.  Next it was soaked with herbs for 1 day to absorb the flavor of the herbs between the skin and the meat.  After this description by Chef Tse, we were anxious to try the pork.  As you can imagine, the meat was very tender and flavorful due to the absorption of the herbs and spices, and the oiliness of the knuckle was gone due to all the boiling.  The 1421 Cabernet Sauvignon was excellent with the pork, light and fruity with a velvety finish.  Chef Tse explained our next dish, the “Shanghai” Style Smoked Fish.  It was deep fried to a dry texture and soaked in a simple sauce of sugar and spices, but with less sugar making it more in the style of Thailand.  This was a little sweet and very good to eat, with no bones in the fish.  The dish was different than usual for Shanghai smoked fish, which I always enjoy, but I liked this version better.  The wine worked well with this too, as it was designed to match the many different and complex layers of flavors in Chinese cuisine.  When complimented on these excellent preparations, Chef Tse said, “It is more a work of the heart than of experience.  Experience you can gain but you must have the heart to make it work”.  It was great to have so much of Chef Tse’s time to explain these dishes to us, and when I realized it was his intention to continue in this manner for the rest of the dinner, I decided to designate this event as my first “Chef’s Review”.  It was so much fun!

Amanda brought our next dish, the Sautéed Sea Scallops with Preserved Vegetables.  Chef Tse explained that the vegetables, mainly green beans, were preserved and marinated with salt and buried in earth for a few days.  Scallops were translucent and ivory in color and very tender, while the marinated green beans provided a lot of flavor, which also soaked into the scallops.  This process was developed many years ago to provide vegetables during the winter when fresh vegetables were not readily available.  Jacky opened another bottle of 1421 Cabernet Sauvignon to go with the remaining 2 courses, beginning with Traditional Roasted Chicken.  Available in half or whole chicken, we opted for a half.  Chef Tse told us that the raw chicken was marinated in ginger, garlic, and onions for 1 hour, then washed in water and soaked in hot water to stiffen the skin.  Next, the cold and uncooked chicken was basted in malt, sugar, and vinegar and air dry for 5 hours so the flavor could get into the meat.  Then the chicken was deep-fried for 20 to 25 minutes until cooked.  It required 10 suppliers for Chef Tse to find the quality of chicken he wanted.  Jacky brought the chicken dish to the table.  The sauce was made from preserved bean curd with spicy chili, sugar, coriander, ginger and water.  This was a very nice sauce and the crispy skin of the chicken added lots of flavor to the tender meat.  The crispy skin was full of flavor from the basting sauce and the spiciness of the dipping sauce added a little “bite”, while the wine rounded out the total taste experience.  This is a great chicken!  Then Jacky brought our next dish, the Pan-Fried Sliced Beef Tenderloin “Hong Kong” Style.  Chef Tse used the term “Capitol” style and explained that the sauce was made from boiled stock with celery, carrots, onions, coriander, and tomato, with bay leaf, star anise, cinnamon, sugar, ketchup, Worchester sauce, and Tabasco.  The beef was marinated in potato stock with salt, sugar, and chicken powder.  The beef was then pan-fried, added to the sauce and garnished with an onion ring and red and green bell peppers.  It smelled great and I loved this dish.  The flavors in the sauce were wonderful and the meat was very tender and flavorful from the marinade.  The wine, which we had slightly chilled, was a great accompaniment to this flavorful beef dish.  Too full for dessert, we let Will clear the table for us while we talked with Chef Tse over another glass of wine.  This was a fabulous dining experience and I greatly appreciated the Chef’s participation throughout the dinner.  His descriptions of the preparations were informative and insightful and removed some of the mysteries of Chinese cooking for me.  After we thanked him profusely for his efforts, both in the kitchen and at our table, Chef Tse went back to the kitchen to join his staff.  We had a nice talk with Amanda and Jacky and promised them we would return as soon as possible to see them again and enjoy their fine service.  It is evident that they have been finely trained and their positive attitudes and attention to the details of service were greatly appreciated.  I look forward to seeing their smiling faces again.  To Chef Tse, Amanda, Jacky, Will, Cora, and the kitchen staff, I say well done!  I hereby present to our readers my first “Chef’s Review” from SUI YUAN, a wonderful Chinese restaurant, which I highly recommend.

CHEERS!

My Best as Always,

Randy