Starting October, the Sui Yuan Chinese Restaurant at DoubleTree by Hilton Beijing in Xicheng district will be offering a new seafood menu featuring a selection of fresh, mouthwatering seasonal fish and shellfish for Beijing's discerning foodies.

The best the sea has to offer, including lobsters from South Africa, Dalian abalone, wild butterfish and other fresh seafood, have been selected by the chefs and are cooked to take your taste buds on a trip to the ocean.

The most exquisite and most requested dishes on the menu include fresh abalone cooked in fermented soybean sauce, Neptunea shells boiled in Chinese yellow wine, hairy crab steamed with basil leaves, braised wild butterfish with steamed bread rolls, and lobsters sliced open and steamed with chopped garlic.

The tastes and cooking styles are distinctively Chinese but also innovative. The Chinese chefs use more than 10 cooking methods, including Hong Kong-style steaming, frying with ginger and scallion, scalding, sautéing with pepper salt, braising in soy sauce, and steaming with chopped garlic and bean vermicelli.

Diners are sure to be spoiled for choices, but for those who want a more personalized meal, the chefs can also design flavors according to their requests and preferences. With the chefs having an arsenal of creative ways to titillate the taste buds, each diner is guaranteed an exceptional dining experience.

As autumn, the season of seafood dishes, draws near diners are invited to Sui Yuan Chinese Restaurant. The restaurant is located on the third floor of DoubleTree by Hilton Beijing and offers 162 seats, including 12 private dining rooms tastefully and elegantly decorated with calligraphy and sculptures by important Chinese figures. At Sui Yuan Chinese Restaurant, modern Cantonese and local specialties are exquisitely prepared to delight the most discerning palate. The new seafood menu is available until the end of the year.