戴军

感谢并深感荣幸获得亚洲50最佳餐厅One to watch奖项并首次被列入51-100名单，感谢那些支持我们的人，让我们能够成为过去只能仰望的那些传奇中的一部分。获得这样的荣誉是对餐厅团队的努力和付出的高度认可。相信这个荣誉一定将会成为餐厅发展的新起点。 @theworlds50best @lamdre restaurant @michelinguide @gaultetmillaufr @thebestchefawards @laliste1000 @berlinerspeisemeisterei on @frank_fol_the_vegetables_chef #Asias50Best #Worlds50Best #OneToWatch #OneToWatchAward ＃兰斋＃lamdre #beijing #plantbased #plantbasedcuisine #vegetarianfood #nature #Chef #Food #Awards #Award #FineDining #Foodie #BeijingRestaurants #Gastronomy

What a collaboration dinner looks like with two of Asia’s most exciting restaurants 🌱 Feuille, led by renowned French chef Joris Rousseau, is known for its root-to-seed ethos and nature-inspired tasting menu. In March, the Hong Kong restaurant played host to the likeminded team from Beijing’s Lamdre, the pioneering plant-based restaurant ranked No.17 in Asia’s 50 Best Restaurants list, from owner Zhao Jia and chef Dai Jun. Guests experienced a 17-course vegetarian tasting menu including standouts such as Eggplant with Sichuan pepper and black sesame seed and Beetroot à la Royale. #Asias50Best #50BestRestaurants @lamdre_beijing @feuillehk @jorisrousseau @chef_daijun @jiajia.lamdre @sanpellegrino_official @acquapanna @discoverhongkong

如所见 如所愿

From one bowl of soup… to a table booked a month in advance. After that unforgettable summer dish 😋, we went straight to the source — @lamdre_beijing (2 Michelin stars, Asia’s 50 Best No.17) to experience their new spring menu.🌸 The moment the first course lands, it already feels like stepping into another world — almost like a “Wizard of Oz” on the tip of the tongue. 🌿 Everything is green, vibrant, alive. Plating that pulls you straight into nature, like being transported into a forest in a second. This is a different kind of spring, told through plants. 🌟 Chef | 戴军 @chef_daijun.lamdre 🇨🇳 Beijing | LAMDRE 兰斋 @jiajia.lamdre Room 04, 1F, Block 14, Courtyard 4, Gongti North Road, Chaoyang, Beijing, China @michelinguide @theworlds50best @thebestchefawards #VegetarianCuisie #PlantBasedCuisine #NatureOnAPlate #BeijingFineDining #BeijingFood

One of the most memorable dishes I had at this year’s Michelin dinner — a bowl of soup that completely reset the pace of the meal. Light, refreshing, and quietly complex, this summer meatball soup comes from @lamdre_beijing — 2 Michelin stars, ranked No.17 on Asia’s 50 Best Restaurants. So we followed the flavor back to its source — a 2,000 km trip to Beijing — to cook with Chef Dai Jun himself. This is his Matsutake & Lotus Root Soup. Delicate, clean, naturally sweet. A dish that feels especially comforting in summer, and one that vegetarians would deeply appreciate. Sometimes, the most understated dish leaves the longest impression. 🌟 Chef | 戴军 @chef_daijun.lamdre 🇨🇳 Beijing | LAMDRE 兰斋 Room 04, 1F, Block 14, Courtyard 4, Gongti North Road, Chaoyang, Beijing, China @michelinguide @theworlds50best @thebestchefawards #VegetarianSoup #PlantBasedCuisine #ChineseSoup #BeijingFineDining #BeijingFood

#THEBESTCHEFGUIDE🇨🇳 BEIJING Chef Dai Jun is a Beijing-born culinary figure renowned for his pioneering approach to contemporary plant-based cuisine. Classically trained in traditional Cantonese and Chaozhou cooking, he spent the early part of his career mastering regional Chinese techniques before dedicating more than a decade to refining a plant-forward philosophy. With over thirty years of professional experience. E❌perience 👇 兰斋春季套餐菜单 Lamdre Spring Tasting Menu | 洋姜• 刺嫩芽• 雪莲芯• 海苔 Jerusalem Artichoke • Aralia Sprouts • Crystalline Ice Plant • Nori | 红菇 白芦笋，当归，党参 Fujian Red Mushroom, White Asparagus, Angelica Root, Codonopsis Root | 白笋 红糟，米麴 White Bamboo Shoot, Red Rice Lees, Rice Koji | 赤松茸 腐皮，萝卜干，毛豆 Wine Cap Mushroom, Tofu Skin, Preserved Radish, Edamame | 椰青 菠萝，芝麻，花生 Coconut, Pineapple, Sesame, Peanut |槟榔芋 麻薯，胡椒木，树子 Betel Nut Taro, Mochi, Mountain Litsea, Pickled Cordia Fruit | 羊肚菌 牛肝菌，松茸，山药 Morel, Porcini, Matsutake, Chinese Yam | 油菜花 冬瓜，鸡枞菌，橄榄 Rapeseed Blossom, Winter Melon, Termite Mushroom, Olive |乌米粽 哈喽叶，猴头菇，黄耳 Black Glutinous Rice, Wild Betel Leaf, Lion’s Mane Mushroom, Yellow Tremella 番茄 茉莉花，话梅 Tomato, Jasmine, Preserved Plum The Best Chef Guide 2025 Dai Jun 🔪 (Excellent) 📍 @lamdre_beijing #Beijing #China #thebestchefawards #thebestchef

Plant-based flavors of spring. Jerusalem Artichoke · Aralia Sprouts · Crystalline Ice Plant 洋姜 · 刺嫩芽 · 雪莲芯 Spring in the mountains breaks ground, sprouts, and blooms. Morel, Porcini, Matsutake, Chinese Yam 羊肚菌，牛肝菌，松茸，山药 Layers of woodland mushroom aroma unfold. Rapeseed Blossom, Winter Melon, Termite Mushroom, Olive 油菜花，冬瓜，鸡枞菌，橄榄 A taste of spring in the field — fresh and bright. #lamdre #兰斋 #finedining #plantbasedcuisine #asiancuisine #beijing #michelinrestaurant

Lamdre in Beijing was a genuinely eye-opening experience in modern Chinese fine dining. Every dish is a celebration of plants, of creativity, and of Chinese produce, which is quietly becoming some of the best in the world right now. Incredible artistry and astonishing flavour, layer upon layer. I’ve eaten a lot of great meals, but I rarely sit there thinking: wow, plants have never tasted this good. Lamdre did that.

Spring 2026 Menu · A Sip of Spring in Fujian Spring in Fujian grows between mountain and sea. In the mountains, plants are the first to sense the arrival of spring. Along with rain and damp earth, they break ground, sprout, and bloom. By the sea, flavors travel outward with those who come and go, and are brought back to this land when they return. Spring is also brewed into time and careful fire, slowly unfolding into a longer, lingering finish. We turn the spring of Fujian into flavors savored in a sip. - 2026春季菜 · 「闽春」 福建的春，在山海之间生长。 山中，植物先感知到春的气息，沿着雨水与湿壤，破土、发芽、盛开。 海边，风味随着往来的步伐向外远行，也在归来时，被重新带回这片土地。 春意也被酿进火候里，慢慢生出更绵长的回味。 我们将闽地之春，化为抿入口中的风味。 #lamdre #兰斋 #finedining #plantbasedcuisine #asiancuisine #beijing #michelinrestaurant