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Pop the Cork

Publish Date: 02-Jun-2010

Wednesday, June 02, 2010

BEIJING, 2 June 2010 – Fairmont Beijing celebrates Champagne Bar and The CUT Grill opening, the latest gastronomy invention aims to uplift the three concepts of food, wine and service. The food blends International cooking method with local flavor; while the experience that will pamper guests with discreet service experience and selections of bubbly and fine wines.

Located on the second level and overlooking the lobby – The CUT, Fairmont Beijing’s uniquely refined contemporary Grill opens exclusive for dinner only (Tuesday to Saturday, 6PM to 11PM), with 56 seats sizzles with a combination of exacting service and inspired cuisine.

The CUT elevates cuisine to a level beyond that of just a steakhouse, as the Chef crafts fine dining based on a formula that sees classic favorites reinterpreted with a contemporary Asian-inspired flair.  From the Prime Australian Wagyu beef to the Hawaiian Ahi Tuna, all dishes contain authentically local influences that are prepared in the restaurant’s dazzling show kitchen.

The overall color theme of rose-gold, accented with silver pink and rose-gold furniture offers guests a chic and fashionable destination on the Beijing culinary scene with its sleek and modern interpretation of classic steakhouse dining.

For more information regarding The CUT Grill, please visit -

Champagne Bar
For those with an appetite for a more intimate celebration, the adventure detours to the Champagne Bar, intimately positioned outside The CUT.  Whilst peering over the Fairmont Beijing’s remarkable lobby, with floor-to-ceiling windows that allow for views of the 1 Million US Dollar “Dancing Sleeves” inspired Crystal Lighting design. With plush furniture and creative appetizers, the Champagne Bar offers an overwhelming selection of champagnes, fine wine and signature molecular cocktails collections.

For more information regarding Champagne Bar, please visit -

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