Dining

Cai Yi Xuan

Call us to book your table. +86 (10) 5695 8520 Online Reservations

Feeling formal or more casual? Or perhaps a private room is in order? How you experience our extensive menu of award-winning, upscale Cantonese cuisine is entirely up to you in this dramatic and versatile restaurant.

HOURS

Lunch
11:30 am – 2:30 pm
Dinner
5:30 pm – 10:30 pm

Signature Dishes

  • Beijing-Style, Yellow-Mustard Cabbage Rolls in rows on long white ceramic platter
    Beijing-Style, Yellow-Mustard Cabbage Rolls

    With spicy sea whelk

  • Aerial view of three Steamed Vegetable Dumplings in bamboo steamer
    Steamed Vegetable Dumplings

    With scallops and mushrooms

  • Looking down at Soy-Braised Pork Belly in small green dish, herb garnish
    Soy-Braised Pork Belly

    With abalone and black truffle sauce

Our Awards

  • Winner of 2016 Wine & Beverage Service Excellence Competition, Global Gourmet
  • The Best Hotel Restaurants of the 2016 Best Restaurant Awards, GL.Pictorial
  • Best Chinese Hotel Dining – Winner of Time Out Food awards 2016, Time Out Beijing
  • Best Taste 2017 – Chinese Cuisine Restaurant of the Year, Sina.com
  • China's Best Infinite Restaurant 2017 – Star Restaurants, Infinite
  • 2018 Black Pearl Restaurant Guide – Two-Diamond, Dianping Meituan
  • Tatler 2018 Beijing’s Best Restaurants
  • 2018 Chinese Hotel Dining – Time Out Beijing

The Team

Chef Li Qiang making a crab dish

Li Qiang

Chef de Cuisine of Cai Yi Xuan

Born and raised in Tianjin, Chef Li Qiang has more than 20 years of experience in the various cooking styles found all over China, including Cantonese, Beijing, Tianjin and Teochew cuisine. He loves to highlight exquisite seasonal flavours and works with Chef Tony Lu to add a personal touch to each menu.

“I make creations based on heritage and traditions.”

Events

  • A True Taste of Canton

    Taste the true flavors of the south with a menu of modern twists on traditional Cantonese dishes. Savour live-cooked dim sum, authentic Cantonese-style seafood, desserts and specialties, including honey-marinated cod and fresh abalone.

  • From October 10

    Indulge in a Crab Feast

    Heaped plates of steaming hairy crabs are a traditional autumn favourite in China. Chef Li Qiang and his team will be featuring this sumptuous delicacy in all of its Cantonese-style glory across a range of tantalizing lunch and dinner dishes – from steamed hairy crab, crabmeat and lion's head meatball to bald-butter soup rice – all enhanced by Cai Yi Xuan’s stylish grandeur.

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