Rooted in Cantonese Tradition, Inspired by Flavors from Across China
Three Decades of Craftsmanship in One Menu — Where Cuisine, Tea and Wine Come Together in a Contemporary Chinese Dining Experience
Fu Chun Ju at The PuXuan in Beijing, a MICHELIN-starred Cantonese restaurant for seven consecutive years has officially launched its 2026 new menu. This contemporary Cantonese restaurant blends traditional Cantonese cooking techniques with flavors from across China. Centered on local ingredients and a seasonal dining philosophy, it presents a restrained yet nuanced expression of comfort and familiarity. Chef Waikit Yeung’s nearly thirty years of Cantonese culinary mastery are embodied in each warm and refined dish, creating a dining experience that feels both elegant and deeply welcoming within a contemporary setting.
Space – Inspired by Beijing’s Traditional Courtyard Residences, A Dialogue Between Eastern Aesthetics and Contemporary Design
The spatial design of Fu Chun Ju draws inspiration from the domestic concepts of Beijing’s traditional hutongs, reinterpreted through a contemporary design language. The ingenious semi-open layout creates relatively independent dining spaces through layered separations. Viewed from above, the restaurant resembles a modern interpretation of a traditional “siheyuan” (courtyard residence) — preserving privacy while retaining a sense of openness and fluidity.
Accents such as amber-toned traditional glazed elements, woodwork, and stone carvings are inspired by classical Chinese aesthetics, creating an atmosphere of understated Eastern elegance.
Flavor – From Tea Pairing to Wine Pairing, Building a Multi-Layered Sensory Dining Experience
Since 2023, Fu Chun Ju has approached tea pairing as an essential part of the dining dialogue, led by the first MICHELIN Guide-recognised tea sommelier team. This offers guests a deeper sensory connection to China’s regional landscapes, traditions, and flavors. Building on this philosophy, the restaurant has gradually integrated tea and wine into its overall dining expression, tailoring pairings based on the chef’s menu structure, ingredient characteristics, and guest preferences.
In May 2026, Fu Chun Ju will further deepen its wine pairing programme by inviting Mr. Li Xiaolong, winner of the MICHELIN Guide Sommelier Award (Beijing 2024) and founder of Xiaoli Sommelier Studio, as consultant. Through a curated selection of Chinese wines and spirits, the restaurant presents a refined expression of Eastern hospitality. The dialogue among tea, wine, and cuisine not only expands the boundaries of Cantonese flavours, but also offers a more complete interpretation of the contemporary Eastern dining experience.
New Menu – Three Decades of Craftsmanship, Honouring Tradition while Embracing Innovation
The new 2026 menu is a distillation of Chef Waikit Yeung‘s thirty years of Cantonese skill. From ingredient selection to cooking techniques, from dish design to service details, Fu Chun Ju has developed a consistent and thoughtfully layered culinary approach. Each dish embodies the principle of “preserving tradition while innovating.” Whether classic Cantonese stews and seafood, or creative dishes incorporating regional influences, all show depth through restraint and warmth through finesse.
“We hope Fu Chun Ju is more than just a place to eat,” says Chef Waikit Yeung. “It should be a journey where guests can truly feel the comfort of food and the spirit of craftsmanship.”
Fu Chun Ju invites guests to discover how time, craftsmanship, tea, wine, and cuisine come together at the table.
Fu Chun Ju
3rd Floor, The PuXuan Hotel and Spa
Lunch: 11:30 – 14:30 | Dinner: 17:30 – 21:30
Address: 1 Wangfujing Street, Dongcheng District, Beijing
For inquiries: +86 10-5393 8331
