Eat beat

Mercedes Me focuses on spring

Mercedes Me has launched a new spring menu highlighting ingredients available in spring season and bright colors.

Singapore chef Vincent Wong has created the spring berry salad which includes rapidly frozen raspberry, strawberry and blueberry mixed with passion fruit.

His ginger carrot soup contains chicken soup, fresh carrot juice and a pickled carrot dice besides the ginger.

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The roasted Australian lamb is another must-try. It has a vanilla flavor and French mustard paired with lemon vinaigrette and couscous.

Block 1, South San Li Tun Road, Chaoyang district, Beijing; 010-6598-0335