Name: Jing Restaurant and Bar
Address: 8 Goldfish Lane, Beijing, Wangfujing, 100006, People's Republic of China

Jing’s private wine cellar

In One-Michelin starred modern French restaurant Jing, up to 10 guests can enjoy private tastings and unique culinary experiences seated at a long table in the wine cellar. The Jing Wine Cellar offers one of the most exclusive selections of vintage wines in the Chinese capital, with more than 400 labels from new and old-world wine producers, and a handpicked list of organic and biodynamic wines. The hand-crafted wooden furniture is specially designed for The Peninsula Beijing by top Italian furniture manufacturers, and the walls are decorated with customized Chinese gardening wallpaper.

The Liu Caiyuan Village Tomatoes

A poetic celebration of spring, this dish features four varieties of tomatoes from Liu Caiyuan Village, each with its own colour and character. Accented with herbs like thyme, verbena, and lemon balm, and anchored by a delicate pink basil consommé, it finishes with a light tomato sorbet—a refreshing homage to nature’s quiet brilliance.

The Caviar Menu

Jing presents an exclusive selection of three distinct table-tailored PERSEUS caviars. These exquisite delicacies are sourced from Ya’an, Sichuan, China. All aged with natural salt ensuring with unparalleled flavour and quality.

Shanxian White Asparagus

This dish is a true celebration of the asparagus picked up from Guo Cun Town , a noble vegetable often considered one of the most refined in French cuisine. The white asparagus, delicate and subtly flavored, is showcased in its purest form, torched to perfection to develop a light smoky note while maintaining its tender and crunchy texture. This simple yet elegant cooking method captures the very essence of asparagus, adding a layer of complexity through the torching process, which gives it a light caramelization on the surface.

The Blue Lobster

This dish is a celebration of balance: The sweetness of the spider crab, the freshness of the peas, the smoky depth of the lobster, and the aniseed complexity of the bisque come together in perfect harmony. Each bite tells a story of untamed nature, timeless traditions, and moments of profound connection with the ocean.

The Truffled Oxtail

This truffled oxtail pie is a celebration of French culinary tradition, a testament to the enduring techniques that define our cuisine. Yet, it is also an exploration of how those traditions can be adapted and elevated to meet modern expectations. Few tables in the world serve dishes like this, not because of the ingredients but because of the time, care, and precision required to execute them.

The Turbot

This dish is a tribute to the Atlantic Ocean, a region close to Chef de Cuisine's William Mahi's heart, while also honoring the culinary richness of China, the land where he now cooks. Every element of this creation – from the salt crust to the Puer tea, the garnish, and the sauce – tells a story of exchange, balance, and passion. This meticulously crafted culinary journey invites diners to savor the best of the sea and the land in a symphony of textures and flavors.

The Escargots

This dish is more than just a recipe; it is a tribute to the heritage of French cuisine while embracing new interpretations. Precision, balance, and refinement lie at the heart of this creation, promising to delight even the most discerning palates. A true gastronomic achievement, where tradition is reimagined as an unforgettable experience.

The Famous Pâté en Croûte

Pâté en croûte is more than just a dish; it is a testament to the art of French cooking. Its presence on the menu of a Michelin-starred restaurant is a tribute to its cultural and gastronomic value. Our version of pâté en croûte pays homage to French tradition while introducing a modern twist, offering a refined balance between richness and lightness to meet contemporary tastes.

The Scallop 'Blanc de Noir'

The "Blanc de Noir" concept is inspired by the simplicity and elegance of black and white, colors that embody purity and refinement in many fields, from fashion to culinary art. This technique, which involves playing with stark contrasts between very light and very dark elements, creates a striking visual and flavor balance.

The Chefs’ Table

Seating six to eight diners, the Chefs’ Table at Jing is located in a private annexe beside the Jing kitchen. This unique setting enables a small group of privileged guests to personally experience the compelling action of the kitchen. The talented chefs at Jing also prepare many of the tailored dishes directly at the table.

Jing’s private wine cellar

In One-Michelin starred modern French restaurant Jing, up to 10 guests can enjoy private tastings and unique culinary experiences seated at a long table in the wine cellar. The Jing Wine Cellar offers one of the most exclusive selections of vintage wines in the Chinese capital, with more than 400 labels from new and old-world wine producers, and a handpicked list of organic and biodynamic wines. The hand-crafted wooden furniture is specially designed for The Peninsula Beijing by top Italian furniture manufacturers, and the walls are decorated with customized Chinese gardening wallpaper.

The Liu Caiyuan Village Tomatoes

A poetic celebration of spring, this dish features four varieties of tomatoes from Liu Caiyuan Village, each with its own colour and character. Accented with herbs like thyme, verbena, and lemon balm, and anchored by a delicate pink basil consommé, it finishes with a light tomato sorbet—a refreshing homage to nature’s quiet brilliance.

The Caviar Menu

Jing presents an exclusive selection of three distinct table-tailored PERSEUS caviars. These exquisite delicacies are sourced from Ya’an, Sichuan, China. All aged with natural salt ensuring with unparalleled flavour and quality.

Shanxian White Asparagus

This dish is a true celebration of the asparagus picked up from Guo Cun Town , a noble vegetable often considered one of the most refined in French cuisine. The white asparagus, delicate and subtly flavored, is showcased in its purest form, torched to perfection to develop a light smoky note while maintaining its tender and crunchy texture. This simple yet elegant cooking method captures the very essence of asparagus, adding a layer of complexity through the torching process, which gives it a light caramelization on the surface.

The Blue Lobster

This dish is a celebration of balance: The sweetness of the spider crab, the freshness of the peas, the smoky depth of the lobster, and the aniseed complexity of the bisque come together in perfect harmony. Each bite tells a story of untamed nature, timeless traditions, and moments of profound connection with the ocean.

The Truffled Oxtail

This truffled oxtail pie is a celebration of French culinary tradition, a testament to the enduring techniques that define our cuisine. Yet, it is also an exploration of how those traditions can be adapted and elevated to meet modern expectations. Few tables in the world serve dishes like this, not because of the ingredients but because of the time, care, and precision required to execute them.

The Turbot

This dish is a tribute to the Atlantic Ocean, a region close to Chef de Cuisine's William Mahi's heart, while also honoring the culinary richness of China, the land where he now cooks. Every element of this creation – from the salt crust to the Puer tea, the garnish, and the sauce – tells a story of exchange, balance, and passion. This meticulously crafted culinary journey invites diners to savor the best of the sea and the land in a symphony of textures and flavors.

The Escargots

This dish is more than just a recipe; it is a tribute to the heritage of French cuisine while embracing new interpretations. Precision, balance, and refinement lie at the heart of this creation, promising to delight even the most discerning palates. A true gastronomic achievement, where tradition is reimagined as an unforgettable experience.

The Famous Pâté en Croûte

Pâté en croûte is more than just a dish; it is a testament to the art of French cooking. Its presence on the menu of a Michelin-starred restaurant is a tribute to its cultural and gastronomic value. Our version of pâté en croûte pays homage to French tradition while introducing a modern twist, offering a refined balance between richness and lightness to meet contemporary tastes.

The Scallop 'Blanc de Noir'

The "Blanc de Noir" concept is inspired by the simplicity and elegance of black and white, colors that embody purity and refinement in many fields, from fashion to culinary art. This technique, which involves playing with stark contrasts between very light and very dark elements, creates a striking visual and flavor balance.

The Chefs’ Table

Seating six to eight diners, the Chefs’ Table at Jing is located in a private annexe beside the Jing kitchen. This unique setting enables a small group of privileged guests to personally experience the compelling action of the kitchen. The talented chefs at Jing also prepare many of the tailored dishes directly at the table.

Jing’s private wine cellar

In One-Michelin starred modern French restaurant Jing, up to 10 guests can enjoy private tastings and unique culinary experiences seated at a long table in the wine cellar. The Jing Wine Cellar offers one of the most exclusive selections of vintage wines in the Chinese capital, with more than 400 labels from new and old-world wine producers, and a handpicked list of organic and biodynamic wines. The hand-crafted wooden furniture is specially designed for The Peninsula Beijing by top Italian furniture manufacturers, and the walls are decorated with customized Chinese gardening wallpaper.

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Jing Restaurant and Bar Highlights

The Liu Caiyuan Village Tomatoes

Meet the Chef William Mahi

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