Rong Hotel - Houhai Branch

Vegetarian

Designed by German architect Ole Scheeren, this dining room seamlessly blends pared-down modernism with hutong traditions. Imagine circular booths that create an array of semi-private spaces. The experienced head chef from Hong Kong showcases his solid, savvy skills in signature dishes like roast pigeon. The menu includes many items that are available in individual portion sizes, so diners can sample the variety of his repertory. The delicately-crafted dim sum is recommended at lunchtime.

Ordering food at this neighbourhood joint is a no-brainer. There is only one thing on the menu – zhajiangmian. But diners come in hordes from the moment the place opens till it closes. These lovely, chewy noodles are dressed with the exceptionally deep and aromatic soybean pork sauce and topped with condiments such as shredded cucumber, radish and leafy greens. Feel free to garnish with pickled garlic and cumin chilli sauce for extra kick.

A remodelled, high-ceilinged courtyard mansion houses this stunning restaurant whose splendid view changes with the seasons. In a similar vein, traditional Beijing dishes have been treated to a modern makeover. Besides being carved traditionally, jujube wood-fired Peking duck can be served three ways, boasting crispy skin and juicy flesh. Seared sea cucumber with Zhangqiu scallion is another original dish that will blow your mind. Also check out their Beijing-themed cocktails.

This period mansion, complete with a stone garden and carved wooden windows, provides the perfect foil to the restaurant’s polished cuisine. The menu celebrates the all-time favourites of Huaiyang cooking, such as braised pork belly in brown sauce with arrowroot, and sautéed swamp eel in pepper sauce. Hand-peeled lake shrimps with fox nuts boast velvety texture and are best enjoyed with aged vinegar. The seasonal menu is also worth checking out.

The three-storey complex with an art gallery, a main dining room and a space for private banquets boasts pristine white walls dotted with artworks and greenery. It serves simple fare like smørrebrød (open sandwiches) for lunch; there is a single tasting menu at dinner. Pickled, smoked and cured ingredients are used aptly to show Nordic influences, without being overpowering. Meat and seafood sourced globally are complemented by seasonal produce.

Chinese