IHG Hotels & Resorts Introduces CHAR Bar & Grill 2.0

November 29, 2024 – Shanghai – IHG Hotels & Resorts has unveiled a renovation to its independent Western restaurant brand, CHAR Bar & Grill in Greater China. International culinary team and mixologist consultants have been invited to work closely with the team at CHAR Bar & Grill to meticulously craft an all-new dining and cocktail menu. The newly reimagined CHAR Bar & Grill 2.0 focuses on the “new five senses” of relaxation, presence, originality, atmosphere, and social interaction, seamlessly integrating both Chinese and Western cultures. Exquisite culinary artistry and charcoal grilling, paired with precise control of heat and fresh ingredients, goes perfectly with an inventive selection of cocktails to create a multi-sensory and immersive dining experience for guests. Modern city-goers are in for a “delightful dining and social experience”. With its latest revamp, the brand has also launched a food and cocktail pairing for the first time.

Mr. Jerome Qiu, Chief Operating Officer of IHG Greater China, said: “As an independent Western restaurant brand under IHG Hotels & Resorts, CHAR Bar & Grill not only enriches IHG’s diverse portfolio of dining offerings, but also achieves complementary and differentiated development among the brands, further demonstrating our continuous innovation. The renovation and upgrade of CHAR Bar & Grill will bring us closer to the needs of consumers in the market. Understanding the growing demand among modern consumers for unique experiences, social interactions, and high-quality dining environments, we have specially crafted a new selection of charcoal grilled dishes and cocktails to meet their expectations for freshness and aesthetics, which not only satisfy diners' dual expectations for freshness and visual appeal but also create a perfectly balanced social dining atmosphere.”

Grilling with CHAR coal charm

CHAR Bar & Grill 2.0 presents dishes jointly created by the CHAR Bar & Grill team, the LTH team and chef consultant Brian Arruda. Local seasonal ingredients are handpicked to be used in “high-value” and inventive new dishes. The revamped menu abandons the traditional Western way of dividing appetizers, main dishes and desserts, focusing on shared experiences of authentic charcoal grilled flavors. While satisfying the needs of meat lovers, the menu also takes into account the light and mild taste of vegetarian diets. At the same time, through an interesting and creative grid, diners can choose the dish type that suits their palate.

Among the new dishes, the Liquid Nitrogen Garden Crudités presents the natural sweetness of vegetables in a pure and imaginative way for guests who pursue healthy eating. Select local season vegetables, some of which are wrapped in butter and cooled in liquid nitrogen to maintain their crispness, are paired with different sauces to maximize their original flavor. The Char-grilled Uni Custard, Trio of Fish Roe skillfully combines the freshness of sea urchin, the richness of lobster soup, the sweet and sour taste of tomatoes, the aroma of brandy and the sumptuous taste of onions. Its dipping sauce is made of charcoal grilled sea urchin and three kinds of fish roe sauce to add extra layers of flavor. Served with fried seaweed crisps like a flame ignited in the deep sea, this is a dish that diners won’t forget. The Sizzling Wagyu Marrow Rice Bowl uses charcoal grilled Wagyu tenderloin cooked until tender and smooth, with seasoned race as the base. Then, the ingredients are blended with processed Wagyu bone marrow to create a fragrant aroma. Diners could personally participate in the process of mixing the rice for an interactive and fun dining experience.

Shaping cocktails with precision

The CHAR Bar & Grill 2.0 cocktail menu was co-created by the brand and Lio Yao, one of the world’s top 50 bar partner. It adheres to the four core concepts of authenticity, creativity, local elements and sustainability, fusing local seasonal ingredients with inspirations from 20^th century philosophy and literary works. These innovative cocktails incorporate an interesting perspective about the evolution of the world, divided into four major themes: Preface, Homage to the Classics, Own the Moment, and Paint the Future.

THE BOOK combines the rich, smoky aroma of mezcal, the warm scent of toasted coconut and the sweetness of plum wine. It carries an appreciation of the ordinary and a longing for human spirit. As the “PREFACE” of the story, this cocktail opens up a world of complex flavors for guests. In the “PAST” chapter, the CHAR-GRONI is a modern twist to the traditional Negroni, adding glutinous rice fragrant Pu’er tea from Xishuangbanna, Yunnan, to cleverly marry Eastern tea culture with classic Italian cocktail elements. The infusion of cherry wood adds a subtle smoky finish. In the “PRESENT” chapter, PEANUT COLADA features ‘Qi Cai’ (Seven-Colored) peanuts from Yunnan, ingeniously blending island vibes of coconut with the sweet fragrance of peanuts. This results in a creative and refreshing milk-washed cocktail that embodies the intoxicating breath of nature. In the “Future” chapter, LESS IS MORE features an ultra-minimalistic presentation to mirror the beauty of simplicity.

Curating effortless gatherings

CHAR Bar & Grill 2.0 showcases the unique charm of charcoal cooking in an ideal social space with the “new five senses” as its core. The restaurant integrates a relaxing atmosphere for gatherings, while an open and original design style mixed with live charcoal cooking demonstrations enhance the ritualistic nature of dining. In addition, warm lighting and music further embellishes the ambiance for guests to have fun while enjoying exceptional food.

Currently, CHAR Bar & Grill has eight restaurants open in Greater China, with two more in the pipeline. Starting from January 1^st, 2025, CHAR Bar & Grill will gradually launch dining and cocktail menus nationwide. In the future, CHAR Bar & Grill will continue to showcase charcoal cooking artistry and creative social spaces, bringing guests exciting dining experiences for any occasion.