Behold a true Eastern treasure, one that stands out from the rest in its class.
A member of the exclusive Haute Hotel Network, the invitation-only circle of the world’s finest luxury resorts, Shangri-La Hotel, Beijing is elegant and sophisticated, making it one of the finest resorts in China’s capital. Based in Hong Kong, Shangri-La Hotel properties span across the world, from North America to Europe, Australia, the Middle East and beyond. While each property caters to the most discerning guests, the Beijing outpost has become particularly brilliant.
“I am confident that S.T.A.Y. will become a staple among the community and visitors for quality French cuisine in a fun and interactive dining environment.”
As the five-year anniversary of the hotel’s $50 million expansion nears, the Valley Wing of Shangri-La Hotel, Beijing is as unique as ever. “We already enjoy a reputation for warm, Asian-style hospitality; the Valley Wing is the highest expression of this type of personalized service, delivered with taste, sophistication and discretion,” said Christopher Chia, General Manager of Shangri-La Hotel, Beijing.
The Valley Wing is 17 stories of luxury; imagine being sheltered in opulence, from plush carpets and fine fabrics to delicate lighting and décor. Each of the 142 guestrooms is extensively accommodating, with a walk-in closet, spacious bathroom and up-to-date technology. Whether it is a standard unit or the Presidential Suite, each room is laden in modern and upscale amenities, going way beyond complimentary wireless Internet and access to meeting rooms. Think champagne and canapés in the sprawling Valley Wing Lounge and a 24-hour butler. The Valley Wing is home to a full state-of-the-art health club—a gym enthusiast’s dream—and a world of exquisite private treatment suites in CHI, Shangri-La’s exclusive spa.
The Valley Wing’s latest installment is French chef Yannick Alléno’s prodigy S.T.A.Y, which stands for Simple Table Yannick Alléno. Having just opened in September, the innovative restaurant has already earned a reputation for inventive French cuisine born out of creativity and paramount skill. Only such greatness can be expected of Chef Yannick, who is proud to stand behind five Michelin stars between two of his restaurants.
Chef Yannick’s distinctive imagination and creative style draws diners in; he reinvents classic French dishes, turning them into modern versions using only the highest quality ingredients. The mouth-watering menu features such Yannick specialties as Lobster Fine Tarte with Baby Spinach Salad, Black Codfish in Seaweed Butter with Clams Meunière and Soft Potatoes and Duck à la Royal with Buttered Tagliatelle.
A dynamic space, the restaurant offers three different dining experiences. Settle in the main dining room for a comfortable, yet sophisticated atmosphere of chatter and delight, or seat your friends and family at the communal table for an intimate meal where sharing is ideal and conversation never stops. The Pastry Library is the perfect place to close the evening. It’s visually engaging: elegant shelves showcase perfectly crafted delicacies. Watching Chef Yannick’s inventive desserts—like smooth Cheese Cake Strawberry—come to life makes indulging taste even sweeter.
“I am confident that S.T.A.Y. will become a staple among the community and visitors for quality French cuisine in a fun and interactive dining environment,” Chia said.
The handpicked team behind S.T.A.Y, a representation of the most imaginative and most skilled of the industry, warrants Chia’s sentiments. “Selecting the right people for the team is important, [since] they are the ingredients for a successful first S.T.A.Y. in Asia,” Chef Yannick said.
Yannick chose Maxime Gilbert to join him, whom he spent over a decade working with at Hotel Royal Mansour Marrakech and Meurice Paris. At only 24-years-old, Pastry chef Florian Couteau may be one of Beijing’s youngest pastry chefs, but he has years of apprenticeship in some of the finest French patisseries to combat doubters. Leading the seamless operation is Arnaud Beaulieu, who is taking the management and sommelier reigns after almost 15 years of experience across Europe.
At S.T.A.Y, the service is swift, the presentation is elegant and the cuisine is unsurpassed. It is a true masterpiece wholly enveloped in the gem that is Shangri-La Hotel, Beijing.
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December 22, 2011HAUTE PARTNERS :: MR. C BEVERLY HILLS - Giuseppe Cipriani
