There are a lot of Chinese foods I like, but I don't rate many as stunning. A tasting at The Private Room on the fifth floor of the Park Hyatt Beijing served up such a dish.

Appetizers of jasmine-flavored smoked fish and a tender spotted grouper in broth were both good. A sauteed French foie gras served with Chinese sesame cake was also a winner, combining a smooth foie gras with a crispy and fragrant cake.

But the last course, clay pot braised Dalian abalone with pork belly chop and morels, served with clay pot rice, was stunning. Chef Yiu Choi Law from Hong Kong takes abalone, and braises it with the pork belly chops and morel mushrooms to cook up an inspiring dish.

The fragrance of the braised pork was fully absorbed into the abalone and combined well with the seafood flavor. On the other hand, the abalone and morel mushrooms helped degrease the pork chop.

Moreover, the dish was a perfect mate for clay pot rice. Life seems better after eating such a dish.

(11:30 am-2:30 pm, 5:30-10 pm. 5/F Park Hyatt Beijing, 2 Jianguomenwai Dajie, Chaoyang district. 8567-1118)