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.
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
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Tomato tartelette, géranium and longjing, beurre blanc. Kaviari Oscietra caviar
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Crab Chawanmushi
Sweet corn on the bottom, egg yolk and cream made chawanmushi and crab soup on the top, crab meat and crab roe
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LES BERLINGOTS ASP ©️
pasta filled with 24 months aged Comté fondue, champignons de Paris consommé infused with Oolong tea and smoked vanilla
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Abalone
Tri-pepper Sauce (Sichuan pepper, green pepper and pickled pepper) with abalone confit, cauliflower mushroom and white asparagus.
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Venison saddle from Alsace
Marinated with black garlic and coffee, Translucent mushroom ravioli with tonka beans, Fermented dark berries.
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Coconut Bowl
Passion Fruit Mousse, Coconut Cream, Water Chestnut Sweet Soup
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Chocolate truffle with the kaki
Madeleine buddha hands
Hazelnut curry
Event Details