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The origin of dish is associated with Chinese labor working in seaports, according to Hong. In the past, many Chinese people went to South Asian countries in pursuit of a better life, starting as porters. Having little money for food, but badly in need of good nutrition due to their physically challenging jobs, they created the dish. They simmered meaty pork ribs in broth with many inexpensive Chinese medicine ingredients and spices that are believed to replenish qi, or life force, such as Chinese angelica, star anise, cinnamon and cloves, Hong says.

The mixed appetizer included homemade samosa with chicken and potato, served with mint raita, roasted eggplant marinated with hot-and-sour fish sauce, cumin and coriander, and Vietnamese spring roll with lettuce, bean sprouts, boiled prawn, and mint sauce, combining three flavors harmoniously in one plate.

While the roasted eggplant tasted appetizingly sour and very spicy, the samosa was crunchy, aromatic and a little spicy, and the spring roll was refreshingly light-flavored and had bite.

The phad Thai, or wok-fried rice noodle with prawn, beansprout, chives, egg and bean curd, and the durian cheese cake are also must-tries, because they feature ingredients that are freshest in winter.

If you go

6 am-11 pm, 4/F, JW Marriott Beijing Central, 18 Xuanwumen Waidajie, Xicheng district, Beijing. 010-6391-6391.