InterContinental Beijing Sanlitun’s Char Bar & Grill is taking steak night to new heights this summer with the launch of its new ‘28 Days Dry-Aged Beef – Five Flavors Journey’.
The concept pairs premium Australian Wagyu, meticulously aged for 28 days, with bold sauces inspired by five iconic Chinese regions, creating a dining experience where fire, flavor and flair converge.
Guests can expect two dry-aged Wagyu cuts — the M5 Tomahawk and M3–4 Ribeye — grilled over red willow charcoal and fruitwood for intense depth of flavor.
Each steak is paired with a signature regional sauce and labeled with a vibrant color cue: (Yellow) Beijing-style sesame-peanut sauce offers a sweet, nutty nod to tradition; (Gray) Xinjiang cumin delivers earthy heat ideal for smoky Wagyu; (Red) Chongqing hotpot butter promises numbing spice for the adventurous; (Green) Inner Mongolian leek flower adds a tangy kick; and (Black) Hainan black pepper completes the lineup with a rich, peppery finish.
The open kitchen provides front-row views of flame-grilling theatrics, while a curated display of six artisanal steak knives, rare salts, and specialty peppercorns offers guests a custom flavor journey.
Floor-to-ceiling windows frame the glittering Sanlitun skyline, setting the scene for an unforgettable night of indulgence.
Available now at Char Bar & Grill, InterContinental Beijing Sanlitun.
For reservations, call +8610-8516 0065.
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