The story
Patron and chef Hao Jin describes his cooking as “100% Jin” – a term he calls “jin-esisch.” His foundation is the southern Chinese cuisine of his native Zhejiang province, a coastal region where seafood and fresh, mild flavours dominate. Over twenty years in Munich, he has layered in influences from Japanese culinary philosophy – the focus on pristine ingredients and absolute freshness – and a willingness to embrace Bavarian seasonal produce like asparagus, wild garlic, and mushrooms. The result is not a generic “Chinese kitchen” but a singular, personal expression.
The a la carte menu reads like a tour of Jin’s obsessions. Starters include a Blue Fin Tuna tartare with chili and flying fish roe, and a jellyfish salad with cucumber, coriander, and rice vinegar. Dim sum – hand-formed and filled with Iberico pork neck – are a staple. A standout main is the “Praline vom Schweinebauch”: braised pork belly in a ginger-soy-honey broth, a favourite among regulars. The degustation menu, priced at €138, lets Jin take full control, drawing from raw bar, wok, bamboo steamer, and braising pot to showcase the full range of his homeland’s flavours.
The restaurant’s atmosphere is intended as an escape – a gateway to “new, unknown taste worlds.” That commitment to distinctiveness earned Guan Yan Liu Jin a Michelin Recommended distinction in 2026. The dining room, with outdoor seating available, offers a setting that feels both refined and unpretentious, a reflection of a chef who has spent two decades weaving his own story into Munich’s culinary landscape.
Recognition
Ambience
Details
Location
