Deep in the heart of Sichuan, countless generations of men and women over many centuries experimented and battled in the pursuit of perfection. Using ingredients from the rich fertile valleys and inspiration from the evocative mist covered mountains, these pioneers eventually arrived at a combination of delicate sauces and spicy flavors that they believed was the finest food that man and nature could produce. The Yuen Tai legend was born.

The legend slowly traveled northwards to Beijing where the amazing reds, yellows and greens of its fiery dishes added a much-needed splash of color to the fray culinary landscape of the northern Capital. The year was 1984 and the Yuen Tai Restaurant, the very first of its kind in China had opened its doors at The Great Wall Sheraton Hotel Beijing where it immediately set the standards that others would try to emulate. The perfection of Chinese cuisine had been introduced.

Although the famous doors have now closed, the Yuen Tai legend continues to inspire. The 21st Floor Restaurant builds on the fine traditions of its predecessor while aiming to take the Chinese regional cuisine into a brave new era combining Cantonese and Sichuan cuisine together.

While the early master chefs of Sichuan and Cantonese sought and achieved perfection, the 21st Floor Restaurant will take the ambitions of their forefathers' one step further by posing the question: is it possible to go beyong perfection?  

The 21st Floor Restaurant is part of the Great Wall Sheraton Hotel Beijing.