Nestled within the heart of Beijing’s historic and cosmopolitan soul, Jing Restaurant and Bar invites you on a culinary voyage that bridges the elegance of French haute cuisine with the profound richness of Chinese terroir and tradition. Under the visionary guidance of Chef de Cuisine William Mahi, this new seasonal menu is more than a meal—it is a poetic expression of nature, heritage, and harmony. Inspired by the Chinese philosophy of balance and reverence for the land, each dish is crafted with meticulous care, honouring the stories of the mountains, forests, rivers, and seas from which its ingredients are drawn.

Pan-Seared Dali Porcini Mushrooms

From the misty forests of Dali, these wild porcini mushrooms are pan-seared to preserve their earthy soul. A delicate mousse of porcini and potato evokes the softness of Yunnan’s rolling hills, while shallots and parsley awaken the palate. A raw porcini slice adds a crisp echo of the forest floor, and a quail egg from Shijiazhuang crowns the dish with creamy elegance—an homage to the quiet beauty of rural China.

Roasted Shangri-La Porcini Mushrooms

In the sacred heights of Shangri-La, porcini mushrooms grow with rare intensity. Roasted slowly, they are paired with a velvety parmesan sauce and a bold red wine reduction from Languedoc, creating a dialogue between East and West. The Nuodeng ham, aged in ancient caves, brings a whisper of Yunnan’s salt roads, while sweet garlic purée and parsley oil offer warmth and balance.

Lightly Warmed New Zealand Langoustine

This dish is a meeting of ocean and forest. The langoustine, barely warmed to preserve its purity, is enveloped in a sabayon made from its own broth, infused with butter over three days. Dali porcini caps add depth, while a silky porcini purée grounds the dish in the earth. Summer flowers, handpicked and fleeting, symbolise the transience of seasons and the beauty of impermanence.

Roasted Changli Scallop with Shangri-La Porcini Mushrooms

The sweetness of Changli scallops meets the strength of Shangri-La porcini in a dish that reflects the yin and yang of land and sea. A rich mussel jus and porcini-infused fumet create a luxurious base, while brown butter adds a nutty finish. The Baerii caviar from Lake Ya’an, glistening like morning dew, brings a touch of opulence. A raw porcini cap completes the story with a crisp, earthy note.

Blue Lobster Grilled over Changde Charcoal

Grilled over traditional Changde charcoal, the blue lobster carries the primal essence of fire. Its bisque, simmered to perfection, captures the soul of the sea. Spring peas offer a sweet, green contrast, while mussels from Prince Edward Island and razor clams from Laiyang add layers of marine complexity. The dish concludes with the delicate sweetness of Dalian spider crab—a final flourish in this ode to ocean and earth.

Discover the full seasonal here and immerse yourself in a dining experience where every dish tells a story.