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DINING

Lobby Bar
Restaurant
Book Lounge
Terrace
Free Wi-Fi
24-hour closed oxygen supply

A CHEF'S INVITATION

Stewed yak ribs with yak soup and tomatoes

After fresh yak ribs is stewed with Tibetan spices, split the bones and meat, and cut them into sections, and then put them on a plate and served with brown sauce made from vegetables such as tomatoes and yak bone soup.
The beef is tender and crispy, as well as the sour taste of tomato balances the greasiness of the meat.

Butter ginseng jam with potatoes

After the whole alpine potato is boiled and peeled, it is pressed into delicate mashed potato and is seasoned with milk and salt.
Then the potato is filled in a mold and shaped, and fried to golden yellow with butter on one side and eaten together with the ginseng jam fried with yak butter.

Walnut pie

The roasted walnut kernels from Tacheng of Yunnan Province are evenly stirred with brown sugar, poured into the roasted pie skin, and then roasted for a short time, which finally produce sweet and healing nutty fragrance.