Zijin Mansion is the perfect occasion to blend traditional eastern cuisine with western wines. A living testimony to poetic luxury, guests walk out of the elevator on the 3rd floor and view our impressive wine cellar. About 400 different wines from New Zealand, Australia, South Africa, Argentina, Chile, and France are on offer. Our legendary, rare and classic wine collection includes not only first-growth Bordeaux like Grand Cru or Premier Cru but also many undiscovered labels we would like our guests to try with the local food.
A Pairing of East and West
Once a month, we invite our guests to try out the delicacies from Chef Menex amidst the Waldorf Astoria Beijing's vast collection of high quality and boutique wines. In our Chinese Food & Wine Pairing sessions, we serve exquisite food of our Chinese Chef (Cantonese with strong Beijing influences) paired with spectacular wines, which can be shared and savored with the chef and the winemakers on long communal high tables in between the cellars.
Zijin Mansion is a visual feast. Walk deeper into the restaurant and find luxurious decorations with a traditional Chinese pattern and a persimmon color scheme. The famous canary paintings on the walls bring in the natural beauty of spring blossoms, summer shades, autumn leaves and winter snows. To align with the paintings, 'Legle' design plates and red sandalwood chopsticks are custom-made for diners. The renowned French-designed porcelain used for this exclusive Chinese dining venue represents the integration of Western and Eastern cultures.
The porcelain is composed of Kaolin clay, which is believed to be first discovered and utilized in Jiangxi Province. A French resident picked up the craft of porcelain-making in the early 18th century in Jiangxi and brought it back to France. From there, the art of porcelain was developed around the central French area of Limoges, home to the Legle family factory and where kaolin supply is abundant. This porcelain, or chinaware, illustrates the bridge between China and the West as does Waldorf Astoria Beijing, where Eastern elegance and Western luxury are blended beautifully.
Waldorf Astoria Beijing and Legle France Present Beijing Ruyi Gastronomy
3 June, 2015 - 31 December, 2015
RUYI Set Menu I: CNY 1,688+15% service charge per guest
RUYI Set Menu II: CNY 1,088+15% service charge per guest
For reservation, please contact us at +86 (10) 8520 8916
To explore 5,000 years of dining culture, each Ruyi Gastronomy encounter is like the discovery of a new chapter in a historical album. Following the footsteps of our ancestors, the Ruyi journey began in Hong Kong and Shanghai with new interpretations of Cantonese cuisine, private kitchens, and Huaiyang cuisine. Now the footsteps have lead Legle France Ruyi Gastronomy to Beijing, the capital of China, ready to embark on the next stage of gastronomic exploration of Beijing cuisine together with Waldorf Astoria Beijing.
The exquisite dining experience starts this month at the Waldorf Astoria Hutong Villa, which was created in the grand Ming Dynasty Royal Hutong Courtyard style. Experts were found and tasked with studying and interpreting traditional architectural styles before creating this luxurious, modern, classic sanctuary in the heart of Beijing, with stone-colored walls and ridge roof tiles accentuated by red doors, red pillars, and red window frames.
Tasteful, eye-catching Ming era geometric and floral decorations in gold and other bold colors add the finishing touches to this respite for discerning travelers. The result is a grand and historic building offering every guest the charm of a bygone era in modern times, and the pleasure of savoring the most elegant and magical hotel experience. An underground passage connects the one villa, three studios and terrace studio to the 171-room Waldorf Astoria Beijing main hotel building.
On this uniquely extravagant evening, all dishes will be presented on Legle France's Ruyi collection. Guests will be taken on a journey showcasing Chinese culture and the heritage of the past 5,000 years, and are invited to embark on a gastronomic exploration of dining's finest, where the experience of ancient dining rituals of China are rekindled again.
The Ruyi Gastronomy experience begins with an elaborate appetizer course based on imperial traditional, but interpreted in a modern way. Imagine the "wow" factor as this nine-in-one course is presented on nine colorful round dishes in three rows and columns on a platinum-rim square platter, representing the Jiu Gong Ge (Nine Halls Diagram) mentioned in the ancient texts from the Book of Changes.
The number "nine" is regarded as the most auspicious number, a symbol of immense wealth and power. Deep-fried meatballs, cucumber with ox tongue, jellyfish with vintage vinegar, bean sprouts and baby coriander roll, pear and hawthorn with osmanthus syrup, Peking duck slices, mustard duck web, chicken with Chinese wine and traditional pork jelly with soybeans are the Beijing delicacies presented in this prelude to the gastronomic experience to come.
Following is classic Tan course: "Braised Fish Maw with Chicken Soup". This bowl of soup is the result of many painstaking years developing Tan cuisine’s dexterity. The soup is clear like water, yet rich in flavor. During the late Qing dynasty, Tan cuisine was enjoyed by officials. After the founding of the nation, Premier Zhou Enlai selected Tan cuisine to be served at state occasions. Made from a combination of three types of free-range, mature chicken, sweet pumpkin juice is added to enhance its rich-yet-subtle flavor.
Fish maw cooked to perfection is then added. The essence of the chicken and the fish maw offers diners a delightful aftertaste. It is served in Legle France's wide-rimmed gold bowl with graphics reminiscent of Ming Dynasty furniture on the outside and indigo-glazed porcelain inside, covered with a white soup lid with a gold motif knob.
The eighth course is "Tender Soft Lobster Ball with Secret Sauce". Four layers of cracked platinum gold on white tableware are presented so that each diner captures a glimpse of the elegantly layered concentric arrangement. Legle France's Ruyi collection is showcased here. Open the lid to reveal the lobster ball with a golden yellow sauce matching the tableware. The lobster pieces are cooked in fermented rice wine, a cooking technique used often in Shandong cuisine and now re-interpreted into Beijing cuisine.
The lobster ball is fresh and succulent, with a taste of fermented rice wine. Let your tongue taste a dash of sweetness, saltiness, and aromatic fermented rice wine. The design of the platter is a contemporary take on Longquan patterns of premium celadon.
|Lunch:||11:30 - 14:30|
|Dinner:||17:30 - 22:00|