Awarded one Michelin star for six consecutive years, Zijin Mansion is nestled on the third floor of the Waldorf Astoria Beijing. Under the visionary leadership of Executive Chinese Chef James Wang, the restaurant showcases the timeless elegance of authentic Cantonese cuisine. With profound culinary expertise and an innate passion for gastronomy, Chef Wang artfully weaves Hakka influences from his hometown, Meizhou, into each dish, elevating the dining experience to new heights.
The restaurant embraces the philosophy of “eating in season,” with the chef’s selections reflecting nature’s rhythm. The elegant dining space, adorned with hand-embroidered art and traditional orange-red accents, features golden canary paintings that depict the beauty of spring, summer, autumn, and winter. Custom-made French porcelain and rosewood chopsticks complement the aesthetic, embodying a seamless blend of Eastern elegance and Western luxury—much like the Waldorf Astoria Beijing itself.
Zijin Mansion offers four private dining rooms accommodating 10 to 24 guests, along with an intimate space named “HOME.” Ideal for business dinners, family gatherings, and festive celebrations, each room provides a serene environment, bespoke menus, and curated wine pairings. Select rooms also include a lounge area with sofas and a television—perfect for extending moments of connection and celebration.
Executive Chinese Chef – James Wang Chunzeng
Hailing from Guangdong, Chef James Wang brings nearly 20 years of distinguished experience in luxury dining, having honed his craft in several renowned Cantonese establishments. Prior to joining Waldorf Astoria Beijing, he held a critical role in the launch of the Four Seasons Hotel Seoul, where he led the Chinese kitchen to its first Michelin star in November 2016. That December, he returned to Beijing as Executive Chinese Chef of Zijin Mansion, where he continues to draw inspiration from the changing seasons, combining local culinary culture and premium ingredients to reinterpret Cantonese classics with finesse.
Signature Dishes
Steamed Golden Fish Dumpling with Shrimp & Abalone
Chef Wang reinterprets the classic Cantonese har gow with artistry and meaning. A whole fresh abalone and hand-peeled shrimp are encased in a delicate, translucent dough, shaped into a graceful goldfish—a nod to the hotel’s location in Goldfish Lane. Fresh out of the steamer, the silky-skinned dumpling reveals its sumptuous filling, evoking the lively elegance of a swimming fish.
Barbecued (Char Siu) Iberico Pork in Honey Sauce
Chef Wang uses two premium cuts of Iberico pork, the layered pork belly is roasted at high temperature to yield a crisp, caramelized crust, while the tender collar remains succulent under intense fire. A final glaze of caramelized sugar creates a glistening, delicate crust. With each bite, the crackling shell gives way to aromatic, tender meat, enriched by a complex house-made char siu sauce.
Pan-fried Stuffed Green Pepper, Bitter Melon & Tofu with Minced Pork in “Hakka Style”
Staying true to traditional Hakka methods, Chef Wang presents this classic stuffed dish with precision. Premium minced pork is hand-beaten and stuffed into green pepper, bitter melon, and tofu, then pan-fried until golden. A slow simmer in a signature sauce allows the ingredients to fully absorb its savory essence.
Hakka Handmade Rice Noodles with Pork Meat & Garlic Stems
“Bǎn,” the Hakka term for rice-based delicacies, here refers to hand-shaped rice noodles—pointed at both ends and nicknamed “silver needle noodles” or “mouse tails.” Originating from Meizhou, this dish is a staple during Hakka festivities. At Zijin Mansion, Chef Wang reimagines this humble comfort food with a refined touch.
Zijin Mansion at the Waldorf Astoria Beijing
Address: 5-15 Jinyu Hutong, Dongcheng Beijing, 100006 China.
Contact: +86 10 8520 8989
Website: www.hilton.com/zh-hans/hotels/bjswawa-waldorf-astoria-beijing/
Facebook: www.facebook.com/WaldorfAstoriaBeijing/
Instagram：www.instagram.com/waldorf_astoria_beijing/
