Jing — Restaurant in Beijing

A great way to experience pure and refined taste with authentic flavors.

The 1 Michelin-starred ⭐️ Jing is a contemporary French restaurant located in the Peninsula Beijing Hotel. With subtle Asian influences combined with fine wines and rare champagnes, it is an ideal place to enjoy classic signature cocktails with a modern twist, along with an extensive collection of craft gins and whiskies from around the world.

The restaurant offers an à-la-carte menu and a 6-course Tasting Menu ¥2188 with a pairing of Chinese wines ¥900 for 6 glasses or ‘Bizkaiko Golkoa’ ¥1000 for 6 glasses. Prices exclude a 16.6% service charge. I chose the 6-course Tasting Menu with ‘Bizkaiko Golkoa’ wine pairing.

The dinner started with a welcome drink at the bar, with two iconic Basque Country drinks to choose from, followed by a 6-course meal with wine pairings.

The starters were New Zealand Langoustine and Spider Crab Tart.

15g of 8-year-old Caviar from Qiandao Lake was mixed with mashed beans, chives and dill with sour cream from lemon zest and Yuzu, which made the Langoustine even more explosive - a sweet combination of Caviar and Langoustine. With the Spider Crab Tart, I was a bit apprehensive at first, but it was a needless worry. The meticulously prepared Dalian live spider crab is combined with sea urchin, adding to the chef's sophistication when choosing perilla, basil oil, Oxalis flowers, citrus, milk foam, horseradish and dill flowers, creating an extremely unique but equally attractive dish, with a delicious mild sour taste.

The main course includes 3 dishes: Brittany Blue Lobster, Basque Dover Sole fish and Australian Wagyu beef tenderloin.

The Brittany blue lobster is boiled and grilled, surrounded by Albufera sauce, chestnuts, straw mushrooms, gnocchi and lobster sauce. Simply the perfect combination - nothing to complain about!

The waiter introduced the Dover Sole fish as one of the rarest fish in the world, and this was also the first time I tried this fish. The fish was steamed, combined with grilled white asparagus, raw green asparagus, 'dieppoise' sauce, mussel juice with lemon, chives, dill and salmon roe. Few Michelin restaurants I've ever been to use so many ingredients in one dish, but they still don't overwhelm the flavor of the main ingredient, which is fish. It's both delicious and pleasing to the eye, bringing out the full flavor.

Chef William Mahi has taken the beef tenderloin to a new level. The chef himself brought this dish to my table, and he also introduced the origin of the beef from Stanbroke Farm, Queensland, Australia. The beef tenderloin is roasted with two layers of tomato sauce, combined with mashed smoked eggplant, onions and miso. Not stopping there, parsley and mashed potatoes are also used and covered with a layer of red wine sauce, making a dish that sounds simple but extremely sophisticated and no less sophisticated. This is the best beef dish I've ever had in Beijing.

Dessert is also the last course - Basque cheesecake. Made with an original Basque recipe, the cream cheese and lemon added a rich and tart flavor to the dish, making for a wonderful dining experience.

The waiters and restaurant manager were attentive to every detail. The second visit by the French chef at the end of our meal was the highlight of the whole experience. He shared some of his special cooking with us and was very friendly. A wonderful dinner. I believe the restaurant will soon receive its second Michelin star!

¥3717 / 1 person ~ 13 million...

Chef William at 1 Michelin Star “Jing” in the Peninsula is a titan in the fine dining industry. With over 28 years of experience, he brings something truly special to authentic and real French fine dining. 😊 Recently, I had the pleasure of trying his newest menu, a “tribute to Basque”. 🍽️ The menu and wines were all inspired by the Basque region, promising a culinary journey unlike any other. Expect your dinner to be a delightful 2.5-3 hours, as every dish is meticulously crafted by the chef with love and passion. 💕 To kick off the meal, you'll indulge in 5 different canapés, setting the stage for a remarkable dining experience. And don't miss the butter service, where they make the butter right at your table! 🧈 My personal favorite was the New Zealand langoustine tartar topped with a tin of exclusive caviar, celebrating Peninsula's 35-year anniversary. 🥂 For an extra special treat, upgrade to the wet-aged M9, guaranteed to melt in your mouth with every bite. 😋 Save some room for dessert, but before that, tantalize your taste buds with a cheese cart featuring 10 different types of cheese. 🧀 And the Basque cheesecake, paired perfectly with a dessert wine from Jura, was an absolute delight. 🍰 In conclusion, make sure to check out this gem and keep it on your radar. It's a Michelin 2-star experience that truly deserves recognition, even if Michelin hasn't...

I had a two 2-course set + 2 main courses to be shared by a company of 5. I'm a simple food eater and I think this is one of the best dinner experience I ever had. Very unique taste and a delight...