Jewel: A shining example of delicious dim sum

If you're keen to enjoy regional Chinese cuisine with a modern twist, now is certainly the time to check out Jewel at the Westin Beijing Financial Street. Under the watchful eye of new Chinese Executive Chef and Hong Kong native Andy Ng, the restaurant has expanded its menu in a number of exciting and innovative directions.

One popular choice is the deep-fried prawns coated with mayonnaise and black sesame. The prawns themselves are gigantic -- the largest I've ever seen -- and combining them with mayonnaise provides a classy version of comfort food that borders on addictive. Similarly delicious is the crispy boneless chicken with goose liver, which delivers a faultless pairing of textures.

For those with a hearty appetite, Jewel is currently running an all you can eat dim sum and satay promotion until the end of August. Every Saturday and Sunday, during lunch-time, diners can pick (and keep picking) items from a select menu of dim sum classics. One highlight is the steamed section, which includes shrimp dumplings, barbecued pork buns, beef balls with bamboo pith, and pork ribs with black bean paste. If you're a seafood lover, as I am, you should also indulge in the bean curd skin rolls with shrimp, which are succulent without being oily. Just remember to dip them in some vinegar to bring out the full flavor.

Other highlights include the grilled chicken and beef skewers with satay sauce, the wild walnut congee (which is packed with walnut chunks), and the spring roll with chicken. Remember to save room for dessert, too, as the menu features a few classics, my personal favorite being the sago and pomelo in coconut milk. If you're willing to branch out and try something new, a plate of broad bean cake is also a great way to end a hearty feast at Jewel.

Overseen by Chef Andy, Jewel's dim sum and satay feast costs 128 + 15 percent and runs every Saturday and Sunday between 11:30am and 2:00pm until the end of August. For more information call: 6629 7820.