You don’t see a lot of baked Alaska in Beijing.
Baked Alaskans? Yeah, I met a couple at 2 Kolegas last summer. But baked Alaska, that dessert consiting of sponge cake, ice cream and meringe? Not often. Stick that concoction in a super hot oven, with the meringue insulating the cake and ice cream and thus leaving the latter frozen, and you have a tasty — and, in the case of Hotel G, massive — treat.
Based on taste tests in numerous nations, baked Alaska afficionado Randy Svendsen of 1421 wines says that Hotel G does one of the five best versions he has tried. Svendsen pours a shot and a half of flaming Grand Marnier over his dessert. (It was touch-and-go as to whether he might also light himself on fire, but a steady hand prevailed, and he then tucked into something the size of a loaf of bread.) Frankly, gven Svendsen regularly orders this item, he might well account for between 50 and 100 percent of all baked Alaska sales in Beijing.