26 June 2024

Cai Feng Lou Launches “10 Bites of Cai Feng Lou 2024” Menu

A trendy, fine dining experience catering to the latest in taste and consumer needs

June 26, 2024,Shanghai – Cai Feng Lou, a high-end catering brand under IHG Hotels & Resorts (IHG), leverages over a decade of local market experience to identify the latest trends in food and dining. Remaining faithful to the essence of traditional Cantonese cuisine, Cai Feng Lou has recently curated ten signature dishes that represent the heart of the modern diner’s palate. Featuring ten expert chefs from different regions and their the inspirations of “One dish, One taste”, the “10 Bites of Cai Feng Lou” menu cleverly presents a new twist on fine dining with the restaurant’s original creations from different locales. Starting from July 15th, this menu will launch in more than 50 Cai Feng Lou restaurants nationwide, offering guests a diverse array of Chinese flavors.

10 Bites of Cai Feng Lou 2024

A Delectable Feast for Every Taste

The "10 Bites of Cai Feng Lou 2024" menu showcases a profound understanding of Chinese cuisine by seamlessly blending traditional Cantonese flavors with regional characteristics, promising a delightful dining experience underscored by quality. Designed with smaller portions and an attractive price range, the menu caters to contemporary preferences, emphasizing healthy, diverse, and sustainable dining options, perfect for single-person meals:

  • Chef Zhang of HUALUXE Shanghai Changfeng Park presents Crab Meat Roll, Zucchini, Yam Bean Lily, Crispy Onion, Parsley Jelly in Green Tart: a combination of cold dishes with a complementary blend of crisp textures and fresh tastes as well as rich layers that harmoniously balance each ingredient.
  • Chef Li of InterContinental Hefei presents Poached Sea Conch in Fermented Tomato Broth: made with fresh Yunnan tomatoes and a cellar-aged high-temperature fermentation method for a moderately sweet and sour taste, the dish is paired with crispy and mouthwatering deep-sea conch slices and a strikingly delicate chicken head rice.
  • Chef Wang, Executive Chef of InterContinental Wuxi Taihu New City and HUALUXE Wuxi Taihu, presents Poached Peony Shaped Prawn, Salted Egg Yolk Sauce: tiger prawns crafted into the shape of peony petals and soaked in a thin starch sauce with Huadiao wine for a salty, inviting and tender taste.
From left to right: Crab Meat Roll, Zucchini, Yam Bean Lily, Crispy Onion, Parsley Jelly in Green Tart; Poached Sea Conch in Fermented Tomato Broth; Poached Peony Shaped Prawn, Salted Egg Yolk Sauce
From left to right: Crab Meat Roll, Zucchini, Yam Bean Lily, Crispy Onion, Parsley Jelly in Green Tart; Poached Sea Conch in Fermented Tomato Broth; Poached Peony Shaped Prawn, Salted Egg Yolk Sauce
From left to right: Crab Meat Roll, Zucchini, Yam Bean Lily, Crispy Onion, Parsley Jelly in Green Tart; Poached Sea Conch in Fermented Tomato Broth; Poached Peony Shaped Prawn, Salted Egg Yolk Sauce
  • Chef Ding of InterContinental Shanghai Wonderland presents Deep-Fried Wagyu Beef, Honey Black Pepper Sauce, Green Bean: made with Australian Wagyu beef cubes paired with green peas and a secret sauce for a vibrant color, aroma and non-greasy flavor.
  • Chef Xiao of HUALUXE Xi’an Tanghua presents Stewed Fresh Abalones, Boneless Pork Feet, Sand Ginger: based on the famous Hakka dish made with sand ginger pork feet, this creation adds abalone and mint slow cooked together for a sumptuous impression on the taste buds.
  • Chef Shuai of HUALUXE Yibin presents Sichuan Pickled Vegetable Stewed Mandarin Fish, Chen Cun Rice Noodle: an ingeniously unique blend of sour, spicy and slightly sweet taste of Sichuan pickles combined with the freshness of osmanthus fish, the dish features bright red colors in a dazzling display.
From left to right: Deep-Fried Wagyu Beef, Honey Black Pepper Sauce, Green Bean; Stewed Fresh Abalones, Boneless Pork Feet, Sand Ginger; Sichuan Pickled Vegetable Stewed Mandarin Fish, Chen Cun Rice Noodle
From left to right: Deep-Fried Wagyu Beef, Honey Black Pepper Sauce, Green Bean; Stewed Fresh Abalones, Boneless Pork Feet, Sand Ginger; Sichuan Pickled Vegetable Stewed Mandarin Fish, Chen Cun Rice Noodle
From left to right: Deep-Fried Wagyu Beef, Honey Black Pepper Sauce, Green Bean; Stewed Fresh Abalones, Boneless Pork Feet, Sand Ginger; Sichuan Pickled Vegetable Stewed Mandarin Fish, Chen Cun Rice Noodle
  • Chef Li of Crowne Plaza Fuzhou Riverside presents Baked Wenchang Chicken in Casserole, White and Red Pepper: made with red peppers using the Cantonese jerk-baking method, it fuses the spiciness of different peppers with savory chicken for a delicious, tender and fragrant dish.
  • Chef Huang of Crowne Plaza Wuhan Optics Valley presents Smoked Duck Cube Stuffed “Babao” Glutinous Rice: using firm Honghu duck meat paired with glutinous rice, scallops, dried shrimps, mushrooms, bamboo shoots and water chestnuts, the dish highlights a rich texture and a long-lasting aftertaste.
  • Chef Shen of InterContinental Taiyuan presents Flavored Crispy Char-Siew Bun: a selection of char siew fillings made from black pork for a tender and juicy dish that is moderately sweet and salty.
  • Chef Liang of InterContinental Shenzhen WECC presents Peanut Cream, Jasmine and Black Sesame Jelly: a blend of mellow black sesame fragrance and the elegance of jasmine combined into peanut cream and paired with crushed macadamia nuts for a refreshingly delightful experience.
From left to right: Baked Wenchang Chicken in Casserole, White and Red Pepper; Smoked Duck Cube Stuffed “Babao” Glutinous Rice; Flavored Crispy Char-Siew Bun; Peanut Cream, Jasmine and Black Sesame Jelly
From left to right: Baked Wenchang Chicken in Casserole, White and Red Pepper; Smoked Duck Cube Stuffed “Babao” Glutinous Rice; Flavored Crispy Char-Siew Bun; Peanut Cream, Jasmine and Black Sesame Jelly
From left to right: Baked Wenchang Chicken in Casserole, White and Red Pepper; Smoked Duck Cube Stuffed “Babao” Glutinous Rice; Flavored Crispy Char-Siew Bun; Peanut Cream, Jasmine and Black Sesame Jelly
From left to right: Baked Wenchang Chicken in Casserole, White and Red Pepper; Smoked Duck Cube Stuffed “Babao” Glutinous Rice; Flavored Crispy Char-Siew Bun; Peanut Cream, Jasmine and Black Sesame Jelly

Jerome Qiu, Chief Operating Officer of IHG Greater China, said: “IHG remains committed to its development strategy of ‘in China, for China’. As a key pillar of our localization plan, our high-end catering brand Cai Feng Lou shares our dedication to deepening our footprint in the Chinese market. With a genuine understanding and respect for Chinese food culture, Cai Feng Lou warmly welcomes both eager travelers and local diners to enjoy an exceptional dining experience. We have carefully selected these ten signature dishes not only to meet consumer desires but also to leverage our keen insights into current market trends and preferences. Looking ahead, Cai Feng Lou will continue to narrate the captivating stories of Chinese cuisine through an enchanting and unforgettable culinary journey.”

Cai Feng Lou, InterContinental Wuxi Taihu New City

Resonating in tune with the ever-changing world of cuisine

The Cai Feng Lou brand originated in 2013, rooted in Eastern culture to interpret the evolution from tradition to innovation through a modern perspective. By crafting an immersive atmosphere that engages all five senses—hearing, sight, taste, smell, and touch—Cai Feng Lou establishes a deep emotional connection with diners, transcending mere culinary delight to encompass a diverse range of dining experiences. With a robust heritage spanning more than a decade in the Chinese market, the brand has not only achieved excellence in both quality and scale but has also solidified its relationship with the local market, contributing to stability in hotel asset investment and revenue growth. Looking forward, over the next decade, Cai Feng Lou remains committed to its foundational principles and loyal diners, blending tradition with innovation, harmonizing Eastern perspectives with global culinary trends, and showcasing the best of Eastern charm in contemporary cuisine.

For high-res images, please visit

https://drive.google.com/drive/folders/1Ir_Lza4H0-2cjXbrQ-HRc95xDFtEXM-O?usp=sharing

Ends

For further information please contact:

张丹青 Dora Zhang
[email protected]

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About Cai Feng Lou

Cai Feng Lou is a sophisticated dining brand meticulously crafted by IHG Hotels & Resorts, currently boasting 56 restaurants nationwide. Committed to delivering top-tier services for both upscale business banquets and family gatherings, it has garnered admiration from guests worldwide and earned acclaim within the culinary industry. Cai Feng Lou, particularly the Chinese restaurant at HUALUXE Xi'an Tanghua, has been honored with the prestigious Black Pearl Restaurant Guide's One Diamond recognition for three consecutive years. This recognition further solidifies Cai Feng Lou's distinguished standards and unique allure within the culinary landscape. Drawing inspiration from China's millennia-old adoration for birds, Cai Feng Lou embodies an intricate modernity through rich hues and an understated, refined style, resonating warmly with Chinese traditions and nostalgia. Upholding the profound heritage of Chinese culinary traditions, Cai Feng Lou prides itself on selecting premium ingredients, curating a menu that highlights delectable Cantonese cuisine. It deeply respects and integrates local culinary cultures of each property location, meticulously crafting authentic regional delicacies to delight guests. With an extensive array of beverage selections, it aims to create unforgettable dining experiences for its guests.