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21st Floor Restaurant, New Era of Beijing Dining

The Great Wall Sheraton Hotel Beijing’s 21st Floor Restaurant, which is living up to the 20-year traditions of it predecessor aims to take Chinese regional cuisine to new heights with its combinations featuring blends of Cantonese and Sichuan Cuisine.

In this brand new restaurant, an outstanding team of chefs, including eight from Guangzhou and four from Sichuan has been formed, led by Beijing master chef Tian Qiuming. He has more than 20 years of experience, working in Guangdong, Nanjing, Shanghai, Chengdu, Australia, India, Singapore, and Thailand. Chef Tian is famous for his creations and excellent cooking, especially his braised superior shark’s fin soup with steamed rice, stewed black lamb in old broth and Chef Tian’s Super Casserole, which is stewed for more than 120 hours, to name a few.

The 21st Floor Restaurant is located at the top floor of the hotel and can serve up to 160 guests for lunch or dinner. The restaurant more pleasant and elegant than ever with its new look, featuring gold and black colours in its ceiling, walls and carpets and Chinese characters used in the carpet and on chairs, walls, and lamps. The well-known artist Ma Haifang also painted a series of works for the restaurant. The paintings depict the street/folk lifestyle of the ancient capital in a most vivid way.