Two ink paintings by Qin Feng rise five meters beside the grand staircase. Depicting the sun and moon against a cobalt-blue backdrop, they bring bold color and scale to the entrance. Works by Wu Qiong also appear in the lobby and Jing restaurant. These contemporary pieces give the hotel's Chinese identity a living, present-day character.

The suite design draws on the fitted interiors of luxury yachts, with living, dining and sleeping areas and a walk-in closet. A marble bathroom and separate dressing space continue the residential layout. Digital bedside panels operate the room's functions and can be set in eleven languages. The desk has an all-in-one printer, scanner and photocopier, and coffee and tea facilities are also provided. The palette is restrained, letting wood, stone and Chinese craft details carry much of the design. Separate areas for a meal, a work session and sleep are built into the accommodation from the starting categories, not reserved for the largest signature suites.

A Duplex Suite spreads across two floors. The Grand Premier Suite has a living room with distinct dining and desk areas, finished in deep wood and gold tones. Wangfujing Suites look toward the rear garden, while a Premier Two Bedroom Suite provides a named two-bedroom option. At the top of the collection, The Peninsula Suite takes its design cue from a traditional Chinese courtyard home, interpreted as a contemporary residence. The range moves from split-level living to more formal spaces for dining and receiving visitors.

Breakfast is served at The Lobby from 6:30am to 10:30am. This ground-floor dining room also serves lunch and dinner, with afternoon tea from 2pm to 6pm accompanied by live music. Its cooking is mainly continental, with Beijing influences and a separate selection of plant-based dishes. These include broccoli and kale soup with cashew cream and a bowl built around mixed grains. Tea remains a social occasion in the main public space, set within the same grand interior that guests pass through on arrival.

Huang Ting brings the atmosphere of a traditional Beijing courtyard house indoors. The kitchen is Cantonese, led by Chinese Executive Chef Hide Zhang, with dim sum among its central specialties. His approach follows established Cantonese techniques while using the seasons to guide new dishes and their presentation. The room's northern Chinese architectural references and the southern Chinese cooking give it two distinct regional influences.

Jing serves contemporary French food, with Chef William Mahi drawing on his Basque background. The dining room is below ground, with art and a bar contributing to its secret-garden setting. Seafood is prominent in his cooking, including langoustine, spider crab and squid. Basque cheesecake completes that connection to the chef's home region. Jing serves lunch and dinner.

In summer, Yun Summer Lounge opens up another setting on the fifteenth floor. Its rooftop design incorporates colored-glaze details inspired by imperial roof tiles. It is a seasonal address, bringing the hotel's interest in traditional Chinese materials into an outdoor space above Wangfujing.

The indoor pool measures 18 meters and is maintained at 28 degrees Celsius throughout the year. Set on the third floor, it has deck chairs around the water and opens from 6am to 10pm. Children under 12 must swim with an adult. The indoor setting makes swimming available through Beijing's changing seasons, from the heat of summer to the cold of winter, with an early start and late finish for guests fitting a swim around the day.

The Peninsula Spa is also on the third floor, with treatment suites for couples and a tea lounge. Its thermal facilities include steam rooms, saunas, ice fountains and experience showers, with separate areas for men and women. There are places to change and rest before or after a treatment. The spa accepts guests aged 16 and over and opens from 10am to 11pm. Allow thirty to sixty minutes before an appointment to change and use the facilities, rather than arriving at the moment the treatment is due to begin.

The fitness center opens around the clock on the same floor. Cardio and strength-training machines have individual television screens, and personal trainers can be booked for a guided session. Swimming lessons are available too. A dedicated studio is used for yoga and Pilates, alongside a gym floor with free weights and the cardio and strength equipment.

The hotel's hutong breakfast excursion combines a chauffeured car with a guided walk through traditional lanes and courtyard neighborhoods. Stops introduce local morning foods, including youtiao, pea cake and douzhi served with jiaoquan. The route puts food alongside the history of the streets where it is eaten. The hotel also organizes artist-studio visits, where guests can meet painters and sculptors, watch them at work and view pieces from their private collections.

Another excursion visits an imperial kiln associated with colored-glaze tiles. Guests watch artisans shape and fire the material and learn how it was used in royal architecture. The visit lasts about four and a half hours, takes up to five people and can be led in English or Mandarin. It requires at least 72 hours' notice. Back at the hotel, the program finishes at Yun Summer Lounge in summer or Huang Ting in winter, linking the workshop visit with the materials and design of the hotel itself.

For arrival, the hotel arranges chauffeured BMW 7 Series transfers from both Beijing Capital International Airport and Beijing Daxing International Airport. Journey times depend on traffic and the airport used. Cars can also be reserved for private hire, with a four-hour minimum, and advance booking is recommended. The destination is 8 Goldfish Lane in Wangfujing, placing the hotel within the capital's established shopping and cultural district.