11:30 am - 2:30 pm
6:00 pm - 10:30 pm
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Meet The Chef Bryan Lee
Chef Bryan likes to combine traditional and progressive Cantonese cooking styles to create memorable dining experiences for guests and local diners in Beijing.
Fine WinesAn extensive list of fine wines has been carefully selected by Huang Ting’s resident sommelier to pair with the refined Cantonese dishes. Outstanding wines produced in China, bio-dynamic and organic wines are included on Huang Ting’s wine menu, plus vintafe Old and New World varieties. Diners can also complement their meal with Chinese liqueurs, including organic baijiu and premium Mao Tai.READ MORE
Huang Ting Tea LoungeThe new Huang Ting Tea Lounge, adjacent to the main restaurant, is styled like an ancient palace with Ming Dynasty-era tables and parasols. It serves more than 50 varieties of premium Chinese teas and sweet dim sum, and the resident tea master will offer seasonal samplings and tastings theatrically prepared in front of guests in the style of a traditional Chinese tea ceremony.READ MORE
Recreating HistoryREAD MORE
Styled to recreate a traditional nobleman's courtyard home, Huang Ting’s dining room is adorned with a collection of precious antique objects and art pieces creating a timeless ambience perfectly aligned to the hotel’s location.
Stunning DesignIntegrated into the restaurant’s stunning design is the new Huang Ting Tea House, which occupies an indoor garden courtyard with Ming-style tables and red parasols. Refined Cantonese dishes and dim sum treats are paired with traditional Beijing snacks and organic Chinese teas in the new indoor courtyard Tea House.READ MORE
The Pride Of BeijingREAD MORE
Authentic Peking duck in the mind of many a gastronome, is one of mankind’s great culinary achievements. In Beijing, it is indisputably the dish of choice of hosts when entertaining business associates and friends from foreign lands. The process of preparing a Beijing duck is complex, yet the result is a quality and flavour that is unique to this great traditional dish. At The Peninsula Beijing, chefs prepare an average of 20 ducks each day, with up to 40 being served up on banquet days.