Nestled between Taihu Lake and the lower
reaches of the Yangtze, Suzhou is an ancient
water city, famed for its UNESCO World Heritage
gardens, graceful canals, silk embroidery,
and delectable cuisine.

This November, we celebrate this "paradise
on Earth" by inviting Chef Peter Xu
from Kempinski Suzhou, one of the region's
top chefs, to present a festival of Suzhou
cuisine at Dragon Palace restaurant.

Following hundreds of years of culinary
experimentation, Suzhou boasts one of China's
most delectable cuisines, with an emphasis
on top quality ingredients, light, sweet
flavors and artful preparation.

At Kempinski's Suzhou Festival, guests can
sample a mouth-watering range of authentic
dishes, like steamed Mandarin fish, crystal-clear
aromatic soups, cherry pork and more.

Start your weekend in true Italian style
with Head Chef Paulo Ascani's best-loved
authentic pasta dishes at Trattoria La Gondola.

Your culinary journey begins with a choice
of three delicious salads, followed by Chef
Paulo's family pasta recipes direct from
his homeland, rotated weekly. A classic
panna cotta rounds off this cozy lunch to
remember.

Enjoy three dishes at just RMB 125 per person.

Prices are in RMB, per person
and subject to 15% surcharge

Our chefs will be taking a break to share
their cooking skills and techniques on a
fun-filled afternoon at Kempinski Hotel
Beijing. After the class you and your fellow
chefs will enjoy a delicious dinner accompanied
by fine wines.

Chef Tani's Japanese Cooking Class
From 4pm to 7pm, November 14 and December
5, 2010

Chef Tani will teach you the secrets of
creating genuine Japanese sushi and sashimi,
from cleaning and cutting top-grade fish,
to cooking the perfect sushi rice, and of
course assembling your creations in classic
presentational style.

Chef Jean-Luc's Pastry Cooking Class

From 3 pm to 6pm, November 21 and December
12, 2010

Fancy yourself as a pastry chef? Discover
the joys of baking fresh cakes and pastries
with French pastry chef Jean-Luc Vasseur.

RMB 398 per person including recipe booklet.
Requires minimum six attendees

Prices are in RMB, per person
and subject to 15% surcharge

Kempinski is proud to present a classic
sweet and savory fondue, a timeless European
treat for autumn.

For the sweet-toothed, our chocolate fondue
is a decadent delight, made with sumptuous
100% Valrhona chocolate. Marshmallows, brownie
pieces and seasonal fruit are served for
your dipping pleasure.

Valrhona Chocolate Fondue at RMB 88
Daily from 11:30am until 2:00pm, 6:00pm
until 10:00pm (Paulaner Bruhaus)

Daily from 11:00am until 10:00pm (Rendez-vous
Bar & Lounge)

Prices are in RMB, per person
and subject to 15% surcharge

Thanksgiving is a time to give thanks for
the harvest and express gratitude to friends,
family and colleagues. Kempinski invites
you to share in this special celebration
with two memorable events.

Thanksgiving buffet at Kranzler's
From Thursday, November 25 to 28, 2010

Be our guest at Kranzler's Restaurant &
Bar to enjoy a traditional Thanksgiving
turkey buffet with all the classic trimmings,
including delectable desserts, soft drinks
and coffee.

Lunch buffet RMB 198, Dinner buffet RMB
248

Tom Turkey with trimmings at Kempi
Deli
From November 1 to 25, 2010*

Three sizes of turkey are available to eat
at home, including breadnut stuffing, giblet
sauce, braised red cabbage, roasted pumpkin
wedges, Brussels sprouts, and roast potatoes,
bread dumplings or spaetzle pasta.

*Pre-order required 24 hours in advance.

Prices are in RMB, per person
and subject to 15% surcharge

From November 1, 2010 to February 28, 2011

How best to nourish body and mind during
Beijing's cold, dry winter? Try our Bavarian-style
stews at Paulaner Bruhaus.

Called eintopf in German, our chefs have
created five delicious varieties for guests'
dining pleasure. Indulge in the finest lamb,
slow-braised in dry red wine until meltingly
tender and served together with bacon and
potatoes, or try our festive Tom turkey
in a rich sauce of Paulaner dark beer, with
glazed chestnuts and cranberry sauce. Vegetarians
should warm up with our roasted winter root
vegetables with seasonal Yunnan mushrooms
in a tomato and olive ragout.

It's what winters in Beijing were made for.