This spring, Master Chef Tony Choo goes far beyond your typical Chinese dining experience at JUN Chinese Restaurant opening late April with his ‘Wok of Art’ cooking principle of regional local cuisines, developing from traditional to more adventurous cooking techniques. At JUN the hotel offer only the freshest local produce carefully chosen by our culinary team by working closely with local organic farms. and they fly in Yunnan’s finest wild mushrooms to your plate while Guangdong vast farmland greens and delicacies are perfectly cooked to excite your dining appetite.

菌品轩中餐厅位于北京新云南皇冠假日酒店四层，主理一流正宗的广东风味美食及京鲁风味，并引进黑松露、松茸、牛肝菌、羊肚菌、鸡枞菌等名贵云南野生菌，采用粤式手法进行烹制，创作出一道道选材惊艳、出品时尚且不失浑厚韵味的菌品美味！当然，菌品轩并非只是供应名贵野生菌，这里的小菜例汤也同样令人交口称誉，且每一道都凸显出朱师傅炉火纯青的功夫，用爱烹调的心意。菌品轩中餐厅环境雅致大方，时尚简约的装饰中蕴含传统中式元素。除主就餐区外，菌品轩还设有三间贵宾包房，分别可容纳6至20人同时就餐，是商务宴请的首选之所。