Feast

The Eatery

Lobby Lounge

China Spice

Lin Garden

Nansha Kitchen

Goji Kitchen + Bar

Choy's Seafood

Beijing Bistro

The Lounge

Man Ho

Changping Kitchen

Preheat the oven to 425°F (220°C). Remove the chicken from the fridge 30 minutes before roasting so it comes closer to room temperature. Pat the chicken dry thoroughly with paper towels (this helps the skin crisp).

Prep the oven and chicken

Season the cavity of the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the halved lemon and 2 rosemary sprigs. Carefully loosen the skin over the breasts with your fingers and rub half of the softened butter (3 tbs) mixed with 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme and half the minced garlic directly under the skin over the breasts and thighs.

Season and stuff

Tie the legs together with kitchen twine and tuck the wing tips under the body. Rub the exterior skin with the remaining softened butter and 2 tbs olive oil, then sprinkle with 1 tablespoon chopped thyme, remaining minced garlic, 1 tbs kosher salt and 1/2 tsp black pepper.

Truss and oil

Place the chicken breast-side up on a rack set in a roasting pan (or on a bed of roughly chopped onions/carrot scraps if no rack). Roast at 425°F (220°C) for 15 minutes to develop color, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 55–75 additional minutes depending on size. Baste once with pan juices halfway through the lower-temperature roasting.

Roast

Transfer the chicken to a cutting board and tent loosely with foil. Rest 15–20 minutes before carving so juices redistribute. Reserve pan drippings for the gravy (skim off excess fat and measure 3/4 cup).

Rest

While the chicken rests at room temperature (or before you begin roasting the chicken), preheat a second oven rack to 400°F (200°C) or roast alongside chicken after reducing its temp. Toss carrots, parsnips, quartered potatoes and quartered red onions with 3 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and fresh rosemary sprigs on a large rimmed baking sheet in a single layer.

Roast vegetables for 35–45 minutes, turning once halfway through, until vegetables are tender and edges caramelize. If roasting simultaneously with the chicken, put vegetables on a lower rack so they get steady heat. Remove rosemary sprigs before serving and transfer vegetables to a warm serving platter.

While vegetables roast, heat a large skillet over medium heat and melt 2 tbs butter. Add halved Brussels sprouts cut-side down and cook without stirring 4–5 minutes until nicely browned. Stir, then add 1 tbs maple syrup (or honey) and 1 tsp apple cider vinegar. Cook 2–3 more minutes until glazed and tender. Season with 1/2 tsp kosher salt and 1/4 tsp cracked black pepper to taste. Keep warm.

Place potato chunks in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer. Add 4 tbs butter, 3/4 cup warm whole milk, and 2 tbs cream cheese (if using). Mash until smooth and creamy. Stir in chopped chives, 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm until serving.

Place a medium saucepan over medium heat. Add 2 tbs flour to the reserved chicken drippings and whisk constantly to form a roux, cooking 1–2 minutes until lightly browned.

Slowly whisk in 2 cups chicken stock, scraping any browned bits from the roasting pan if needed. Add 1 tsp fresh thyme leaves. Bring to a gentle simmer and cook until slightly thickened, 5–8 minutes. Taste and adjust seasoning with salt and pepper. Strain if you prefer a silky gravy.

Carve the rested chicken into breasts, thighs, drumsticks and wings. Arrange carved chicken on a large platter surrounded by roasted root vegetables, glazed Brussels sprouts and a mound of mashed potatoes.

Spoon gravy into a serving boat or small bowl. Garnish the platter with chopped fresh parsley and serve lemon wedges alongside for squeezing over the chicken. Serve immediately while hot.

whole chicken (about 4–5 lb / 1.8–2.3 kg), giblets removed

kosher salt

freshly ground black pepper

unsalted butter, softened

fresh rosemary leaves, chopped

fresh thyme leaves, chopped

garlic cloves, minced

lemon, halved

olive oil

carrots, peeled and cut into 2-inch pieces

parsnips, peeled and cut into 2-inch pieces

red potatoes, quartered

small red onions, quartered

fresh rosemary sprigs

Brussels sprouts, trimmed and halved

unsalted butter

maple syrup or honey

apple cider vinegar

fresh cracked black pepper

russet potatoes, peeled and cut into 1.5-inch chunks

whole milk

cream cheese (optional, for extra creaminess)

fresh chives, finely chopped

pan drippings from roasted chicken

all-purpose flour

chicken stock (low-sodium)

fresh thyme leaves

salt and pepper to taste

fresh parsley, chopped

lemon wedges

Brew 2 cups of medium-dark roast coffee using your preferred method (drip, pour-over, or French press). Aim for a strong, full-bodied cup. Keep it hot and pourable.

Brew coffee

If the brewed coffee is very strong or you want a milder drink, stir in up to 1/4 cup hot water to adjust strength. Set the coffee aside in a heatproof serving carafe or cup.

Pour 3/4 cup whole milk into a small saucepan. Warm over medium-low heat until it reaches 140–150°F (60–65°C) — small bubbles will form at the edge but do not boil. If you have a thermometer, use it; otherwise heat until it is hot to the touch and steamy.

Heat and froth milk

Froth the warmed milk to create microfoam. Use a milk frother, handheld electric whisk, or steam wand. If using a French press, pump vigorously for 20–30 seconds until volume increases and foam is silky. Reserve about 1–2 tablespoons of denser foam for topping; the rest should be pourable milk.

If you want extra latte-art foam, steam or froth the reserved 1/4 cup milk separately until velvety and very foamy.

In the serving vessel or a mixing cup, add 1 tablespoon simple syrup (or to taste), 1/4 teaspoon vanilla extract, and 1/8 teaspoon ground cinnamon. Pour in the hot brewed coffee and stir thoroughly to dissolve the syrup and distribute spices.

Combine flavors

Pour the warmed, frothed milk into the flavored coffee slowly, holding back the thicker foam with a spoon. Aim for a 2:1 ratio of coffee to milk (about 2 cups coffee to 3/4 cup milk total across servings given). Spoon the reserved foam on top to create a creamy crown.

Assemble drink

Taste and adjust: add more simple syrup if you prefer sweeter, or a splash more hot water to mellow if too strong.

Sprinkle a light dusting of freshly grated nutmeg (about 1/8 tsp) and 1/2 teaspoon cocoa powder or chocolate shavings over the foam. Serve immediately.

Garnish

freshly brewed medium-dark roast coffee (hot)

hot water (for diluting if desired)

milk for latte art / extra foam (optional)

simple syrup (1:1 sugar to water) or liquid sweetener

vanilla extract

ground cinnamon

freshly grated nutmeg

cocoa powder or chocolate shavings

Place a martini or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Chill glass

In a mixing glass filled with ice, pour 2.5 oz gin, 0.5 oz dry vermouth, 0.25 oz elderflower liqueur and add 2 dashes of orange bitters.

Combine ingredients

Stir the mixture for 20–30 seconds until well chilled and slightly diluted (about 15–20 full strokes with a bar spoon).

Stir

Empty the chilled glass of ice/water. Express a lemon twist over the glass (pinch the peel to release oils), rub the rim with the twist if desired, then discard or drop the twist into the glass.

Prepare glass and garnish

Strain the cocktail into the chilled martini glass. Serve immediately with the lemon twist garnish.

Strain and serve

Heat 2 tablespoons of extra-virgin olive oil in a small skillet over medium-low heat. Add the thinly sliced garlic and cook gently until fragrant and just beginning to color, about 1–1.5 minutes—do not burn.

Add 1 cup mixed olives, the lemon zest, rosemary sprig, a pinch of red pepper flakes and 1/4 teaspoon coarse sea salt to the skillet. Stir to coat the olives with the flavored oil.

Warm the olives over low heat for 3–4 minutes, stirring occasionally, until heated through and the flavors meld. Turn off the heat and let sit for 2 minutes to infuse.

Transfer the olives and oil to a small serving dish. Serve warm alongside the martini; provide toothpicks for easy snacking.

Make herbed cream cheese: In a small bowl, combine 4 tablespoons softened cream cheese with 1 teaspoon finely chopped fresh dill, 1/2 teaspoon lemon juice and 1/4 teaspoon freshly ground black pepper. Mix until smooth and spreadable.

Assemble sandwiches: Lay 8 slices of bread on a board. Spread a thin, even layer of the herbed cream cheese over 4 slices. Arrange a layer of thin cucumber slices over the cream cheese, then top with equal portions of smoked salmon. Place the remaining 4 bread slices on top to form sandwiches.

Trim and cut: Gently press the sandwiches to seal, trim off crusts if not already removed, and cut each sandwich into 2 or 3 finger-sized rectangles or triangles as desired.

Finish and serve: Arrange sandwiches on a platter, garnish sparingly with extra dill sprigs if wanted, and serve fresh with the martini and warm olives.

gin (preferably London dry)

dry vermouth

elderflower liqueur (e.g., St-Germain)

orange bitters

lemon twist (for garnish)

mixed olives (pitted or whole)

extra-virgin olive oil

lemon zest

garlic (thinly sliced)

fresh rosemary (small sprig)

red pepper flakes

coarse sea salt

thinly sliced white or brioche bread (crusts removed)

cream cheese (softened)

fresh dill (finely chopped)

cucumber (thinly sliced)

smoked salmon (thinly sliced)

lemon juice

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Add the chicken, toss to coat thoroughly, cover and marinate in the refrigerator for at least 20 minutes (up to 2 hours).

Prep and marinate

When ready to cook, pat the chicken pieces lightly with paper towel to remove excess marinade — this promotes good sear.

Combine 1 tsp five-spice, 1 tsp Sichuan peppercorns, 1 tsp white pepper, 1 tsp ground ginger and 1 tsp garlic powder in a small bowl. Set aside. This is your China Spice blend — it will be added both to the chicken and to the sauce for layered flavor.

In a separate bowl whisk together 3 tbsp soy sauce, 1 tbsp hoisin, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sesame oil and 120 ml chicken stock or water. Stir in half (about 1/2 tsp) of the China Spice blend. Taste and adjust sweetness or salt: add another 1/2 tsp spice blend if you prefer more aroma.

Mix 1 tsp cornstarch with 2 tsp cold water to make a slurry and set aside. This will thicken the sauce at the end.

Heat a large wok or a heavy skillet over medium-high heat until very hot. Add 1 tbsp neutral oil and swirl to coat.

Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Let it sear without moving for 1–2 minutes, then stir-fry until nearly cooked through, 2–3 more minutes. Remove the chicken to a plate and set aside.

Return the wok to high heat and add 1 tbsp vegetable oil. Add the minced garlic and 1 tbsp minced fresh ginger and stir for 20–30 seconds until fragrant but not browned.

Add the red bell pepper and bok choy, and stir-fry 1–2 minutes until vegetables are bright and slightly tender but still crisp.

Sprinkle the remaining China Spice blend over the vegetables and toss to coat for about 10–15 seconds to bloom the spices.

Return the chicken to the wok along with any resting juices. Give the prepared sauce a quick stir, pour it into the wok and bring to a simmer, scraping up any brown bits from the bottom.

When the sauce is simmering, stir the cornstarch slurry again and add it to the wok. Cook, stirring, until the sauce thickens and coats the chicken and vegetables, about 1 minute.

Turn off the heat and finish with sliced scallions, toasted sesame seeds and a drizzle of sesame oil (if desired). Toss gently to combine. Garnish with chopped cilantro and serve with lime wedges on the side.

Serve the China Spice chicken hot over steamed jasmine rice or toss with cooked noodles. Offer lime wedges for brightness. Leftovers keep in an airtight container in the refrigerator for up to 3 days.

boneless skinless chicken thighs

low-sodium soy sauce

Shaoxing wine (or dry sherry)

cornstarch

vegetable oil (for cooking)

five-spice powder

ground Sichuan peppercorns (or black pepper if unavailable)

ground white pepper

ground ginger

garlic powder

hoisin sauce

rice vinegar

brown sugar

sesame oil

chicken stock or water

cornstarch (for slurry)

neutral oil (vegetable or canola) for stir-frying

fresh ginger, minced

red bell pepper, thinly sliced

scallions, sliced on a bias

baby bok choy or bok choy halves (optional)

toasted sesame seeds

fresh cilantro (optional)

steamed jasmine rice or noodles

lime wedges (optional)

Pat the chicken thighs dry and cut into 1-inch strips. In a bowl, combine 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, grated ginger, minced garlic, and 1 tsp white pepper. Add the chicken, toss to coat, cover, and refrigerate for at least 20 minutes and up to 2 hours to develop flavor.

Prepare and Marinate

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Remove chicken from the marinade, shaking off excess. Add chicken in a single layer and sear for 3–4 minutes per side until lightly browned and cooked through (internal temperature 165°F / 74°C). Work in batches if necessary to avoid crowding. Transfer chicken to a plate and tent with foil.

Cook Chicken

In the same skillet/wok, add the remaining 1 tablespoon vegetable oil and heat over medium-high. Add sliced scallions (reserve a few for garnish), sliced red bell pepper and julienned carrot. Stir-fry 2–3 minutes until vegetables are bright and slightly tender but still crisp.

Stir-fry Vegetables

Add the baby bok choy or gai lan to the pan with a splash (about 2 tbsp) of the broth, cover for 1 minute to wilt, then uncover and continue stir-frying until greens are tender-crisp, about 1 more minute.

Add Greens

In a small bowl, whisk together 1 cup chicken broth, 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp hoisin sauce and 1 tsp rice vinegar until smooth.

Make Sauce

In another small bowl, mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Return the cooked chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables and bring to a gentle simmer. Stir the cornstarch slurry again and add it to the pan, stirring constantly until the sauce thickens and becomes glossy, about 1 minute.

Thicken Sauce

Taste and adjust seasoning (add a pinch of salt or a splash more soy sauce if needed). Stir in toasted sesame seeds and chopped cilantro if using. Remove from heat. Serve the Lin Garden immediately over warm cooked jasmine rice, garnishing with reserved scallion slices and additional sesame seeds.

Finish & Serve

soy sauce (reduced sodium)

granulated sugar

fresh ginger, grated

garlic, minced

white pepper

vegetable oil (or canola)

scallions (green onions), sliced on a bias

baby bok choy or Chinese broccoli (gai lan), trimmed

carrot, julienned

low-sodium chicken or vegetable broth

oyster sauce

light soy sauce

cold water

fresh cilantro leaves (optional)

cooked jasmine rice, for serving

In a large pot, combine 6 cups chicken stock and 1 cup water. Add sliced ginger, smashed garlic, and the roughly chopped white parts of the scallions. Bring to a gentle simmer over medium heat.

Prepare broth

Once simmering, add light soy sauce, Shaoxing wine, fish sauce, rock sugar, and 1 tsp white pepper. Reduce heat to low and simmer gently for 12–15 minutes to allow flavors to meld. Taste and adjust salt with a pinch if necessary.

Strain the broth through a fine-mesh sieve into a clean pot to remove aromatics, pressing lightly on solids to extract flavor. Return strained broth to the pot and keep at a low simmer.

While broth simmers, cut chicken thighs into bite-size pieces and season lightly with a pinch of salt and 1/4 tsp white pepper. Toss shrimp with a small pinch of salt. Slice fish cake and mushrooms, and cube the tofu carefully.

Prepare proteins

Add chicken pieces to the simmering strained broth and poach gently for 4–5 minutes until just cooked through. Remove chicken with a slotted spoon and set aside in a warm bowl.

Add shrimp to the simmering broth and cook 1–2 minutes until opaque and curled. Remove and set aside with chicken.

Gently slide tofu cubes into the simmering broth and warm for 1–2 minutes; avoid stirring vigorously to prevent breaking. Remove with a slotted spoon and set aside.

Add wood ear mushrooms (or shiitake), julienned carrot, and baby bok choy to the hot broth and blanch 30–60 seconds until bok choy brightens and carrot slightly softens. Remove vegetables and set aside with proteins.

Cook vegetables

Briefly blanch bean sprouts in the broth for 20–30 seconds and drain. Keep prepared vegetables warm in a covered bowl.

Bring a separate pot of water to a rolling boil. Add the fresh Chinese wheat noodles and cook according to package directions (usually 2–3 minutes) until tender but springy. Drain well and rinse briefly with hot water to remove excess starch and prevent sticking. Divide noodles among serving bowls.