Blog Tag - Conrad Beijing
China – March 2021 – The gentle breeze of March signals the arrival of spring. At Conrad Beijing, it also marks our 8th anniversary. To celebrate,...
Yes, technically, it is still possible for you to travel somewhere beyond Beijing during this Spring Festival. But of course, it may not be as...
Spring is the season to finally shrug off that heavy jacket, enjoy the breeze and sunshine, and indulge in a fancy afternoon tea session with old...
In the November/December issue’s Chef’s Q&A we interview Bruno Anon, the new executive chef at Conrad Beijing, hailing from Valencia, Spain. Here...
Afternoon tea allegedly started off during the 19th century when the seventh Duchess of Bedford was said to have complained of “having that sinking...
From April 25 to May 1, dine like the US ambassador. American Embassy Chef Michael Rosenblum will be cooking up a storm in the kitchen of 29 Grill at...
Not all of us can afford the time or flight to the palm-shaded shores of Bali, but luckily for us, we can at least get a taste of the island's...
Hailing from the village of Bourbach-le-bas in Alsace, Chef Yannick Ehrsam joined Conrad Beijing in the beginning of 2013 after a stint at Sofitel...
Two new brunches on the circuit this week, both with a positively carnivorous spin.
Firstly, Migas has started offering their popular brunch on...
Unfortunately, Beijing's food scene (or anywhere in Mainland China for that matter) has not yet been blessed with a Michelin star. Fortunately, what...
Now that people are starting to trickle back into town after the summer holidays, there's been a definite uptick in the amount of food events going...
Forget bikini season. If, like me, you are more likely to be found ordering belly pork than beetroot, then Beijing has a bevy of events for you this...
The great and the good of the city’s dining scene gathered at Conrad Beijing on March 17 as the Beijinger crowned the best restaurants of 2014...
Choose one thing to do, and do it well. Solid advice, if you ask me. 29 Grill does a few things, but their specialty is meat. They do lots of it –...