IHG Hotels & Resorts Introduces CHAR Bar & Grill 2.0

Introducing CHAR Bar & Grill 2.0 at IHG

IHG Hotels & Resorts has announced a renovation of its Western restaurant brand, CHAR Bar & Grill, in Greater China. An international culinary team and mixologist consultants have collaborated closely with the CHAR Bar & Grill team to create an entirely new dining and cocktail menu. 

The revamped CHAR Bar & Grill 2.0 emphasizes the "new five senses" of relaxation, presence, originality, atmosphere, and social interaction, seamlessly blending Chinese and Western cultures. Guests can expect exquisite culinary artistry, charcoal grilling, and precise heat control using fresh ingredients, all complemented by a creative selection of cocktails. This combination aims to provide a multi-sensory and immersive dining experience. With this latest transformation, the brand has also introduced food and cocktail pairings for the first time.

Jerome Qiu, Chief Operating Officer of IHG Greater China, said: “As an independent Western restaurant brand under IHG Hotels & Resorts, CHAR Bar & Grill not only enriches IHG’s diverse portfolio of dining offerings but also achieves complementary and differentiated development among the brands, further demonstrating our continuous innovation. The renovation and upgrade of CHAR Bar & Grill will bring us closer to the needs of consumers in the market. Understanding the growing demand among modern consumers for unique experiences, social interactions, and high-quality dining environments, we have specially crafted a new selection of charcoal grilled dishes and cocktails to meet their expectations for freshness and aesthetics, which not only satisfy diners' dual expectations for freshness and visual appeal but also create a perfectly balanced social dining atmosphere.”

Grilling With CHAR Coal Charm

CHAR Bar & Grill 2.0 presents dishes jointly created by the CHAR Bar & Grill team, the LTH team and chef consultant Brian Arruda. Local seasonal ingredients are handpicked for “high-value” and inventive new dishes. The revamped menu abandons the traditional Western way of dividing appetizers, main dishes and desserts, focusing on shared experiences of authentic charcoal grilled flavours. While satisfying the needs of meat lovers, the menu also considers the light and mild taste of vegetarian diets. At the same time, diners can choose the dish type that suits their palate through an interesting and creative grid.

Among the new dishes, the Liquid Nitrogen Garden Crudités showcases the natural sweetness of vegetables in a creative way for guests who prioritize healthy eating. This dish features a selection of seasonal local vegetables, some wrapped in butter and cooled with liquid nitrogen to preserve their crispness. They are paired with various sauces to enhance their original flavours.

The Char-grilled Uni Custard with Trio of Fish Roe blends the freshness of sea urchin with the richness of lobster soup, the sweet and sour notes of tomatoes, the aroma of brandy, and sumptuous onions. The accompanying dipping sauce, made from charcoal-grilled sea urchin and three types of fish roe, adds extra layers of flavour. Garnished with fried seaweed crisps that evoke the essence of a flame ignited in the deep sea, this dish is one that diners won't forget.

The Sizzling Wagyu Marrow Rice Bowl features charcoal-grilled Wagyu tenderloin cooked to tenderness and served over seasoned rice. To create a fragrant aroma, the ingredients are blended with processed Wagyu bone marrow. Diners are invited to mix the rice themselves, adding an interactive and enjoyable element to the dining experience.

Shaping Cocktails with Precision

The CHAR Bar & Grill 2.0 cocktail menu was co-created by the brand and Lio Yao, one of the world’s top 50 bar partner. It adheres to the four core concepts of authenticity, creativity, local elements and sustainability, fusing local seasonal ingredients with inspirations from 20^th century philosophy and literary works. These cocktails incorporate an interesting perspective about the evolution of the world, divided into four major themes: Preface, Homage to the Classics, Own the Moment, and Paint the Future.

THE BOOK combines the rich, smoky aroma of mezcal, the warm scent of toasted coconut and the sweetness of plum wine. As the “PREFACE” of the story, this cocktail opens up a world of flavours for guests. In the “PAST” chapter, the CHAR-GRONI is a twist to the traditional Negroni, adding rice fragrant Pu’er tea from Xishuangbanna, Yunnan, to cleverly marry Eastern tea culture with classic Italian cocktail elements. The infusion of cherry wood adds a smoky finish. In the “PRESENT” chapter, PEANUT COLADA features ‘Qi Cai’ (Seven-Colored) peanuts from Yunnan, blending the island vibes of coconut with the fragrance of peanuts. This results in a milk-washed cocktail embodying nature's intoxicating breath. In the “Future” chapter, LESS IS MORE features an ultra-minimalistic presentation to mirror the beauty of simplicity.

Curating Effortless Gatherings

CHAR Bar & Grill 2.0 showcases the charm of charcoal cooking in a social space with the “new five senses” as its core. The restaurant integrates a relaxing atmosphere for gatherings, while an open and original design style mixed with live charcoal cooking demonstrations enhances the nature of dining. In addition, lighting and music further embellish the ambience so that guests can have fun while enjoying food.

CHAR Bar & Grill currently operates eight restaurants in Greater China, with two additional locations in development. Beginning on January 1, 2025, CHAR Bar & Grill will gradually introduce national dining and cocktail menus. In the future, the brand will continue to highlight the artistry of charcoal cooking and create innovative social spaces, offering guests exciting dining experiences for any occasion.