Angus-beef tenderloin with Sichuan pepper sauce. [Photo by Ye Jun/China Daily]

It was interesting to hear the owners of Batzella introducing their wines at the media dinner. With vineyards in Bolgheri, Tuscany, Batzella wines are designed to taste differently from the start. Its label Tam (Vietnamese for "heart") offers an impressively melting sensation both in the mouth and in the body.

Pigeon, langoustine and cheeks

Yunnan twist at top Beijing restaurant

Chef Liu used organic vegetables provided from Yunnan by Haobao Organic Farm, and grass-fed and free-range meat from Pure South in New Zealand.

According to Krauss, the hotel opened in March is committed to the art of living. It has introduced Chinese artists, sharing the legacy of Dali sculptures and offering design pieces from designers, such as Mendini, Timothy Oulton or Tom Dixon.

Chef Liu's eight-course dinner is available at the hotel's Lagoon Suite.

If you go:

Eclat Beijing, 9 Dongdaqiao Lu, Chaoyang district, Beijing.

010-8561-2888

Average spending per head: 888 yuan pluls 15 percent

Recommended: Yellowtail Fillet with Japanese Natto, Beijing-style Lamb Spätzle, Angus-beef Tenderloin with Sichuan Pepper Sauce