Winter’s Embrace: A Culinary Journey at Four Seasons Hotel Beijing

As the capital welcomes the season of introspection, Four Seasons Hotel Beijing unveils a curated gastronomic journey designed to nourish both body and spirit. Inspired by the timeless rhythm of nature—to harvest in autumn and nurture in winter—the hotel's culinary artisans present a collection of menus that masterfully balance profound comfort with exquisite refinement, offering a serene retreat from the chill.

Cai Yi Xuan: Cantonese Nourishment, Reimagined

Within the Michelin-starred elegance of Cai Yi Xuan, tradition meets seasonal artistry. The culinary team reinterprets classic Cantonese philosophy, crafting dishes that offer gentle warmth and layered complexity. A Harmony of Land and Sea: the premium Abalone Clay Pot is a testament to slow-simmered perfection, where plump abalone melds with select ingredients into a deeply satisfying broth. The Soul of the Soup: the Double-Boiled Dried Kidney Soup with snow pear presents a crystal-clear, aromatic broth that soothes and restores, embodying the essence of restorative dining. Seasonal Wisdom on a Plate: heeding the adage eat radish in winter, the Steamed Spotted Garoupa Fillet with radish in soybean paste pairs delicate fish with sweet radish, elevated by the umami depth of fermented bean paste. A Crisp Counterpoint: the Mixed Salad of Moringa Sprouts and Water Bamboo offers a refreshing, textural awakening to the palate. A Savoury Finale: tender Marinated Duck with soy sauce, braised to savoury-sweet perfection concludes the savouries, leading to the innovative dessert—Black Truffle Sago Pudding with coconut taro, where earthy truffle notes play against creamy coconut and taro.

For reservations or inquiries, contact Cai Yi Xuan at +86 (10) 5695 8520.

Opus Lounge: Global Comforts, Curated for Winter

At Opus Lounge, winter comfort is redefined through a global lens. Japanese precision, Italian soul, and Southeast Asian vibrancy converge in a collection of shareable, deeply satisfying dishes. Charcoal-Kissed Harmony: the Jack Mackerel Kamameshi is unveiled table-side, releasing aromas of smoky fish, maitake rice, and herring roe, cooked gently over charcoal. Italian Grandeur: the classic Osso Buco features veal shank braised to fall-apart tenderness, served with creamy polenta—a quintessential dish for winter gatherings. Bold Southeast Asian Flavours: the Penang Prawn Noodle soup delivers a compelling balance of spicy, sour, and savoury, brimming with tiger prawns and springy fish cake. An Aromatic Interlude: for a lighter yet equally comforting experience, Wagyu Beef Pho arrives with boiling broth poured tableside, gently cooking premium beef and releasing a fragrant steam scented with basil and lime.

For reservations or inquiries, contact Opus Lounge at +86 (10) 5695 8532.