Since the opening of Four Seasons Hotel Beijing in 2012, its restaurant, Cai Yi Xuan, has been attracting attention and has become one of the top Cantonese restaurants in Beijing.
Since its opening, Cai Yi Xuan has won many awards, including the winner of the 2016 National "Excellent Wine Service" competition by Global Delicious, the winner of the "Hotel Chinese Restaurant" at the 2016 Time Out Beijing Food Awards, and the title of "Hotel Restaurant of the Year" at the 2016 China Restaurant Awards by Olive Pictorial. At present, the executive chef of the hotel is Wu Yingnan, and the chef of Cai Yi Xuan Chinese Restaurant is Li Qiang.
Cai Yi Xuan specializes in Cantonese cuisine, seafood and northern cuisine. Most of the dishes are exquisite, such as stewed fish maw with coconut meat and candied dates, baked lobster with quinoa in imperial soup, green bean paste with caviar, and even a home-style braised pork with truffle and abalone are particularly noble. When ordering, the waiters will do their best to introduce the origin and characteristics of the ingredients to the customer, and the professional quality is fully revealed.
The "Jing Cui" page in the menu is the world of Beijing cuisine. Braised prawns, home-roasted yellow croaker cakes, nine-turn eel, and Beijing-style roasted eggplant are all classics. The "Northern Dim Sum" page is also quite interesting, with doornail meatloaf, seafood potstickers, and fried noodles with old Beijing pork are estimated to be very popular with locals.
Over the years, Cai Yi Xuan has cooperated with Shanghai Harvest Crab Village, and the source of raw materials is stable and reliable, but the crab dishes launched every year will be innovative. Steamed hairy crabs, a pot of bald butter claypot rice, plus a cage of crab roe xiaolong, and finally crab roe soufflé as a dessert, about three or five confidants, it is also a pleasure.
Designed by Spin Design in Tokyo, the entrance is an amber walkway with crystal statues, giving it a low-key and luxurious look. With heavy armchairs and aged tapestries, there are 8 private rooms, including 2 VIP rooms, where you can enjoy individual recommendations from the chef and watch the chef cook up close at an open table. The service is professional and meticulous, and the waiter is soft-spoken, which makes people feel comfortable. A 15% service charge will be charged for all orders, and the official website recommends booking a private room two weeks in advance.
