Four Seasons Hotel Beijing Shines Brightly to Retain Two Michelin Stars for Its Restaurants
Journey of artisanal delicacy at Cai Yi Xuan and Mio
Having become the first hotel in the city to receive two Michelin stars in 2019, 2020 and 2021, the stylish property – located in the heart of Beijing’s business and entertainment district – has once again made history by becoming the first in the capital to retain its two-star honour.
“To receive any Michelin stars at all is a career-defining achievement; to retain them is another thing altogether,” comments Four Seasons Hotel Beijing General Manager Lili Wong. “The pressure to deliver, day on day, is high in all of our restaurants, but when you already have Michelin accreditation, customer expectations and the pressure on the culinary teams are both very much elevated. This announcement is testament to the mindset and mastery of our extraordinary team – especially given the may additional challenges of this year – and we honestly couldn’t be prouder of them.”
Under the inspirational vision of Chef Li Qiang, Cai Yi Xuan – “the art of dining” – offers an innovative elevation of Cantonese favourites, underpinned by a fervent respect for China’s culture, nature, and fresh seasonal produce. From exquisite dim sum stuffed with foie gras to double-boiled fish maw with black garlic, each delectable dish is defined by its simplicity and served with familial warmth in a setting that is as decadent as it is welcoming.
Embracing the Italian art of living beautifully, Mio – “my’ in Italian – is a high energy haven where bright interiors and an open kitchen offer a blank canvas for Chefs’ vibrant, joyful creations. Vivid Italian flavours meet with optimal care in dishes such as cuttlefish salad and black ink tagliolini. Then there’s the authentic Italian pizza – featuring the finest Neapolitan dough and Italian meats – and rustic richness of the Bruschetta Bar, both worth the trip alone.