Hanlin Academy — Restaurant in Beijing

Mansion Cuisine by Jingyan 翰林书院 is a 1 Michelin star restaurant ⭐️ located in a mansion in Chaoyang District. The restaurant serves Chinese and Western fusion cuisine, focusing on premium ingredients and a rich and varied menu.

This high-end restaurant, also known as Hanlin Academy, won 1 Michelin star just over a year after its opening. The restaurant manager introduced to me that the restaurant name 翰林书院 means Hanlin Academy. The name “Hanlin” dates back to the Han Dynasty. It originally referred to the literary forest and was a place where literature and the Han Dynasty converged. Hanlin Academy served people from various fields of arts and crafts in previous dynasties. Most of the waiters were well-versed in Beijing history and read books and poetry. Located in the auspicious land of Yonghegong, next to the Confucius Temple and the Imperial University Museum, Mansion Cuisine by Jingyan really feels like it is hidden away from the city. The restaurant’s dishes are mainly Cantonese cuisine, and the chefs are also famous Cantonese chefs. The menu will be selected according to different seasons, using seasonal ingredients and launched at different prices.

The restaurant has 4 price options for the menu ¥1399/1690/2399/2999 (price does not include 15% service charge). My sister and I chose the menu ¥2999/person. I’m very satisfied with the food and service. Personally, I think it is worth it.

My dining experience must be admittedly extremely satisfying. The service is excellent, the waiting time between dishes is moderate, not too fast like the two 3-star Michelin restaurants King’s Joy and Xin Rong Ji. Precise cooking techniques and quality ingredients are top priority. The way each dish is prepared highlights the flavor.

The dishes are so delicious that I didn’t notice the time. The appetizer is yellow croaker fish ball soup – a very nutritious soup. The yellow croaker meat is delicious, without any fishy smell. Next are the main dishes, all of which are my favorite dishes in this experience. Lamb breasts braised in rich chestnut sauce or Australian Wagyu beef sauteed with truffle mushrooms and oyster extract sauce are all delicately prepared with excellent spices. Lobster with saffron risotto is presented very eye-catching.

Next is the legendary Peking duck. Traditional jujube wood roasted duck is very delicately prepared, the chef only chooses the best parts of the duck. The chef has prepared 3 dishes in 3 ways to eat roast duck. First is roasted duck skin combined with honey: melts in your mouth, very sweet and not greasy at all. Second dish is duck skin with caviar: The perfect combination of crispy duck skin and salty caviar, rich flavor with crispy crust. The last dish is roasted duck spring rolls: The waiter will help you roll them into bite-sized pieces, very attentive and help you experience the interesting feeling of not having to do it yourself.

Immediately after, the chef will bring out the premium Jipin abalone with Dali abalone sauce: The abalone is cooked just right and has a chewy texture. The abalone water is used to soak Wuchang rice, bringing a delicious flavor. Finally, the loquat sorbet dessert: A cold ice cream made from hawthorn, with cream at the bottom of the bowl, eating it together will have a smooth and refreshing taste. This is a perfect ending to the overall meal.

¥3449 / 1 person ~ 12.1 million...

Its iconic dish is Figure1 which is modified from the scallion-fried sea cucumber, but it uses the skin of Tianfuhao elbow (black shell), and the white part is Australian golden sand sea cucumber. The wonton is not as sticky as other sea cucumbers, but crispy, refreshing and chewy. The crab in Figure2 is Gaoyou Lake crab, with rich...

Excellent Restaurant, don’t miss the Pekin Duck and the Noodles. Special...