Jing at The Peninsula Beijing is celebrating its third year as a Michelin-starred contemporary French dining destination in the Chinese capital. Chef de Cuisine William Mahi, originally from France in Basque Country, excels in creating ground-breaking modern presentations inspired by life and nature while preserving the original taste of each premium ingredient.
This summer, Chef William’s new menu features a selection of delectable nature-to-table dishes inspired by fresh seasonal mushrooms and tomatoes. The dishes include The Tomatoes, The Girolles with the 52-degree Egg (Chef William’s Signature Dish) , Pan-Fried Ceps from Yunnan, and Seasonal Smoked Ceps.