The House of Dynasties presents an authentic Cantonese dim sum lunch and exquisite Cantonese cuisine while also extending its culinary repertoire to embrace the treasures of Huaiyang cuisine.

Ideal for distinctive celebrations and exclusive social occasions, the “Tang” public dining area and each of the seven private dining rooms at The House of Dynasties was meticulously designed to reflect a Chinese dynasty, with the décor and show plates beautifully representing the ancient eras of Chinese history. Featuring small and intimate live cooking stations, chefs personally prepare exquisite Cantonese cuisine for guests to feast like emperors. Set menus and à la carte dishes are offered in both the public and private dining rooms.

The opulent atmosphere includes touches of Chinese calligraphy, an impressive Chinese tea selection and lavish oriental art pieces on display throughout the venue. To complete the dining experience, The House of Dynasties offers spectacular views of Beijing.

Executive Chinese Chef - Sham Wing-on

Executive Chinese Chef - Sham Wing-on

Executive Chinese Chef Sham Wing-on is a veteran Hong Kong Master Chef, expert in all of China’s classic culinary styles.

He principally supervises Rosewood Beijing’s celebration of Chinese culinary culture with exquisite dining once reserved for Beijing’s emperors at The House of Dynasties.

Aged 57, his numerous accolades have included the Star of French Superiority award, Cordon Bleu qualification, Master in China Cantonese Cuisine Arts, and Senior Executive Chef Platinum Award.  

He is particularly accomplished in Cantonese cuisine, the best-known Chinese style of cooking, and Huaiyang cuisine from the lower reaches of the Huai and Yangtze rivers, considered the most prestigious style of Jiangsu cuisine and one of China’s Four Great Culinary Traditions, along with Cantonese, Shandong and Sichuan cuisine.

Master Chef Sham began his career in 1972 as a cook in his native Hong Kong. He learned the essentials of his trade for nearly two decades in the frantic kitchens of the Asian food capital.

He first ventured overseas in 1990, landing a kitchen post at Singapore Marina Bay Golf Club, where he was quickly promoted to Sous Chef.

Since 1994 he has helmed F&B operations as Executive Chef at 5-star hotels in Xiamen, Wuhan, Hefei, Shenzhen, Nanjing, Shanghai and Chengdu, where he was previously Executive Chef at InterContinental Chengdu Global Centre.


11:30 a.m. to 2:30 p.m.

5:30 to 10:30 p.m.


Cantonese and Huaiyang Cuisine

Level Four