One MICHELIN-starred Cristal Room by Anne-Sophie Pic is delighted to announce its next guest chef collaboration, welcoming Beijing’s celebrated Qu Lang Yuan for an exclusive two-night dining experience on 12 + 13 January 2026. Following the restaurant’s successful recent collaboration with Vivant by Johnny Pham from Shanghai, this marks Cristal Room by Anne-Sophie Pic’s second collaboration with a leading Mainland Chinese restaurant.
During these two evenings, Chef Li Zhanxu, recently named Tatler Asia’s Rising Star Chef 2025 and helming one of the Tatler Asia-Pacific Best 100 Restaurants 2025, will bring the refined, poetic Franco-Chinese sensibilities of Qu Lang Yuan to Hong Kong, joining Head Chef Marc Mantovani and the Cristal Room by Anne-Sophie Pic team to craft a menu that bridges French gastronomic precision with modern Chinese expression.
About Qu Lang Yuan & Chef Li Zhanxu
Located in the historic Hutong of Beijing’s Dongsi Shiyitiao, Qu Lang Yuan occupies a restored siheyuan courtyard that has earned multiple architectural accolades. Within this serene 450 sqm cultural enclave, the restaurant presents a cuisine rooted in seasonal Chinese sensibilities, interpreted through the lens of global culinary language. The team’s work often intersects with the arts, hosting exhibitions in ink painting, printmaking, photography, and artisanal craft, establishing Qu Lang Yuan as a contemporary cultural destination as much as a dining one.
Chef Li Zhanxu, a graduate of Institut Paul Bocuse, brings six years of professional experience from some of France’s most respected MICHELIN-starred restaurants, including Alain Ducasse au Plaza Athénée and OKA in Paris. After returning to China, she built a dynamic young kitchen team at Qu Lang Yuan, shaping a style that harmonizes French technique with Chinese emotional memory, terroir-driven ingredients, and the duality of the “familiar yet surprising.”
Her cuisine’s poetic Franco-Chinese dialogue has earned her recognition as MICHELIN Young Chef Award Beijing 2024, Forbes China 30 Under 30 (Chefs), and Tatler Asia’s Rising Star Chef 2025.
Cristal Room by Anne-Sophie Pic × Qu Lang Yuan Collaborative Menu
The experience begins with an elegant progression of delicately crafted snacks: Oyster with Charlotte Oil Cream, Ark Shell Flambé, and Smoked Tea Jelly, followed by Green Beans with Shrimp Farce and Lotus Root Chips; Wakame Tacos filled with smoked pike roe and chartreuse ASP, and a luxurious morsel of Oyster with Caviar Lardo.
The menu continues with a Tomato Tartelette gently perfumed with geranium and longjing tea, lifted by a beurre blanc and crowned with Kaviari Oscietra caviar, before moving into a delicate and comforting Crab Chawanmushi. Cristal Room’s signature Les Berlingots ASP©, filled with 24-month aged Comté fondue, follow as a highlight of the evening; the iconic pasta is presented in a champignons de Paris consommé infused with oolong tea and smoked vanilla, bringing together French technique and contemplative Asian aromatics.
The collaboration then progresses into a course of Abalone paired with a fragrant green pepper sauce, showcasing restrained power and balance, before culminating in a robust main of Venison Saddle from Alsace, marinated with black garlic and coffee. Served alongside translucent mushroom tonka-bean ravioli and fermented dark berries, the dish underscores the evening’s spirit of harmony between intensity and finesse.
To conclude, guests will enjoy a Passion Fruit Mousse accompanied by coconut cream and a refreshing water chestnut soup, followed by a final composition of Chocolate Truffle with kaki, paired with a Madeleine scented with Buddha’s hand and a gently spiced Hazelnut Curry.
Cristal Room by Anne Sophie Pic x Qu Lang Yuan Collaboration Menu
Snacks:
Oyster Charlotte oil cream, Ark Shell Flambé, Smoked Tea Jelly
Green Beans, Shrimps Farce, Lotus Root Chips
Wakamé tacos, smoked pike roe, chartreuse ASP
Oyster caviar lardo
Tomato tartelette, géranium and longjing, beurre blanc. Kaviari Oscietra caviar
Crab Chawanmushi
Sweet corn on the bottom, egg yolk and cream made chawanmushi and crab soup on the top, crab meat and crab roe
LES BERLINGOTS ASP ©️
pasta filled with 24 months aged Comté fondue, champignons de Paris consommé infused with Oolong tea and smoked vanilla
Abalone
Tri-pepper Sauce (Sichuan pepper, green pepper and pickled pepper) with abalone confit, cauliflower mushroom and white asparagus.
Venison saddle from Alsace
Marinated with black garlic and coffee, Translucent mushroom ravioli with tonka beans, Fermented dark berries.
Coconut Bowl
Passion Fruit Mousse, Coconut Cream, Water Chestnut Sweet Soup
Chocolate truffle with the kaki
Madeleine buddha hands
Hazelnut curry
Event Details
- Dates: Monday + Tuesday – 12 + 13 January, 2026
- Venue: Cristal Room by Anne-Sophie Pic, Hong Kong
- Menu Price: HK$2,280 + 10% per guest (food only)
- Seats: Limited; two nights only
Recently awarded “Best New Restaurant Opening” and named among the “Top 30 Restaurants of Hong Kong” by Harper’s Bazaar Hong Kong – Bazaar Elite Taste 2025, Cristal Room by Anne-Sophie Pic has quickly become one of the city’s most sought-after dining destinations. The restaurant presents elegant, poetic gastronomy curated by Anne-Sophie Pic, the world’s most decorated MICHELIN-starred female chef. In Hong Kong, Head Chef Marc Mantovani lead a talented culinary team committed to precision and creativity, while the sommelier team delivers a world-class beverage experience designed in collaboration with Paz Levinson, Executive Chef Sommelier of Maison Pic.
