Beat the summer heat with a spicy and tangy kick!

Fairmont Beijing presents
「Sichuan vs. Thailand: A Duel of Flavors」🌶
Sichuan's fiery spice 🆚 Thailand's zesty coconut tang
What sparks will fly when these two collide?💥

Executive Chef Peter Kang leads the culinary dream team, joined by:
👨🏻‍🍳 Guest Thai Chef Pichiyakorn from Tamarind Thai Restaurant
👨🏻‍🍳 Assistant Chinese Chef Xiao Daien from Pullman Chongqing
Through an innovative "VS" battle menu📄, these three masters will pit classic Sichuan fare against authentic Thai cuisine in a spectacular flavor showdown🥊

【Starters】
Refreshing Thai green papaya salad🥗
vs. Sichuan-style blistered peppers in Chinese vinaigrette
Tender squid with garlic🧄 sauce
faces off against crispy prawn cakes with Thai chili dip
Thailand's beloved minced pork🐷 stir-fry
duels Zigong's famous chilled rabbit🐰
Two meaty marvels - one aromatic, the other numbing-spicy

【Soups】
Classic tom yum's sour-spicy umami
challenges Sichuan's ethereal "Four Seasons" chicken tofu flower
- one bold, one delicate

【Mains】
Rich Thai red curry beef🐮
versus Sichuan pepper-seared free-range chicken🐔
Green curry's coconut warmth
contrasts wok-seared Australian beef's caramelized crust
Southern Thai baked prawns🣐
meet Sichuan-style kung pao shrimp balls
Stir-fried morning glory with shrimp paste🥬
dances with bamboo shoots simmered in prawn broth

【Cocktails】
Two signature drinks:
💚「Green Isle」- Sichuan peppercorn vodka
with lemon and ginger beer🍺
❤「Spice Charm」- gin infused with tom yum syrup
and violet liqueur

Explore our 🌶「Chili Tasting Station」🔥
featuring six pepper varieties
from mild to extreme
- a journey through heat and flavor