The House of Dynasties

Inspired by Dream of the Red Chamber, an 18C Chinese novel, the decor embodies that era's charm. With well-honed skills, the Cantonese chef from Zhanjiang reinvents his hometown favourites, presenting specialities such as double-boiled duck and fish maw soup, jackfruit wood roast pork, and jackfruit puff pastry. Zhanjiang-style sautéed lobster is jazzed up by sand ginger and black beans for a deep caramelised flavour and a mild kick.

Interactive live cooking stations

• The House of Dynasties features interactive live cooking stations that let guests watch Cantonese dim sum and classic dishes being prepared, adding a theatrical element to the dining experience uncommon in traditional Cantonese dining.

Farm-to-Table philosophy in a Cantonese restaurant

• The menu adheres to a Farm to Table ethos, using only farm produce from non-polluting, sustainable sources and rejecting out-of-season ingredients, a notable sustainability commitment for a Cantonese menu in Beijing.

Dynasty-inspired design with zen simplicity and Michelin-level leadership

• The dining room showcases meticulous Chinese dynasty-inspired interior design and zen-like elegance, while Executive Chef Justin Tan brings a philosophy of 'rough around the edges, yet remarkably approachable' and has a track record of leading a team to three Michelin stars during his prior tenure.

Signature Ingredients

• Double-boiled Duck: Slow, precise Cantonese technique that extracts deep, silky flavors from high-quality duck, reflecting the restaurant’s farm-to-table philosophy and emphasis on purity of taste.
• Fish Maw Soup: A prestigious delicacy that, when double-boiled, delivers a delicate, gelatinous texture and refined depth—an emblem of haute Cantonese dining and careful sourcing.
• Jackfruit Wood Roast Pork with Glassy Crackling: Jackfruit wood imparts a subtle, aromatic note while achieving an exceptionally crisp, glassy crackling that showcases mastery of texture and modern interpretation of Cantonese roast.
• Jackfruit Puff Pastry with Delicate Lamination: Lamination-based pastry technique surrounding jackfruit filling, illustrating pastry finesse and modern reinterpretation within Cantonese cuisine.
• Zhanjiang-Style Sautéed Lobster with Sand Ginger and Fermented Black Beans: Pristine seafood highlighted with bright notes from sand ginger and the umami of fermented black beans, delivering deep caramelization and a gentle kick that epitomizes balance between tradition and innovation.