Chef de Cuisine
Zhu Qing
Zhu Qing, Red Bowl's Chef de Cuisine, has specialized in the creation of hot pot bases for more than 20 years, along with being well acquainted with the culinary styles of both East and the West. Now at the helm of the popular hot pot restaurant uniquely situated within a luxury Bejing hotel, he combines his culinary expertise and the finest selection of ingredients for astonishing dining experiences.
In addition to the classic hot pot base, the restaurant also offers some flavor specialties. Red Bowl features a full range of quality shabu-shabu ingredients, including luxurious Australian M9 grade Wagyu beef, American beef shoulder blade steak and New Zealand Lamb Shoulder blade. Premium seafood from around the world includes Alaskan snow crabs, Canadian elephant mussels, deep sea abalone and Boston lobsters. These selections are complemented by seasonal shabu-shabu specialties such as maitake mushrooms and gonjacai, which are widely favored by hot pot gourmets.
Dazzling cocktail creations are one of the hallmarks of Red Bowl. Different bases and ingredients are combined to celebrate the flavors of the seasons. The result is a novel marriage of taste, local culture and seasonality, with enticing cocktails enhancing delicious hot pot flavors.
