Shunyi District stands out as a premier international residential and business hub within Beijing, renowned for its large expatriate communities and modern infrastructure. Located just east of the city center, it offers a quieter, more spacious alternative to the bustling core districts like Chaoyang or Dongcheng. For frequent-flyer hotel travelers, Shunyi provides a strategic base characterized by wide avenues, green spaces, and a cosmopolitan atmosphere. It is particularly appealing to those seeking a relaxed environment while maintaining access to Beijing’s amenities. The district serves as a gateway for both leisure and business, hosting numerous international schools, diplomatic residences, and high-end retail centers. Its layout is distinct from the traditional hutong areas, offering a more suburban yet connected experience. Travelers often choose Shunyi for its proximity to major aviation hubs and its reputation as a safe, well-planned neighborhood with a strong Western presence.
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Ideal for travelers preferring a quiet, international atmosphere. The concentration of expatriate communities ensures convenient access to Western-style amenities, dining, and services, all while avoiding the congestion of central Beijing.
Proximity to Capital International Airport makes it exceptionally fast for transit passengers. Metro Line 15 provides direct rail links to downtown Beijing, while the extensive road network facilitates easy driving to other districts.
Spring and autumn offer the most pleasant weather for exploring the district's parks and open spaces. While summers can be hot and winters cold, the area's modern hotels and indoor facilities ensure comfort year-round.
stadium at Beijing, China
football stadium in Chaoyang, Beijing, China
Indoor multi-purpose arena in Olympic Green, Beijing, China
Olympic Park in Beijing
tibetan lama temple in Beijing
building in Dongcheng District, China
On a swan theme, feather motifs and graceful arabesques abound in the spotless white room of this restaurant, set in an idyllic spot overlooking a pond where swans and koi swim. As for the food, French chef Vianney Massot champions a unique take on traditional Gallic fare using seasonal ingredients. The slow-roasted, wild-caught turbot boasts firm, juicy meat with two sauces that complement its intense briny flavour.
WebsiteThis flagship of the chain has an elegant but relaxed dining space done out in modern Chinese style. The menu is essentially the same as at other branches, focusing on Taizhou cooking and fish from the East China Sea. But the 28-day-old baby Peking duck, which you have to pre-order, is available exclusively at this location. Try also the duck stew with fish maw and taro – the taro is so starchy and tender that it melts in your mouth.
WebsiteOf art garden inspiration, the tasteful dining room boasts an upmarket Chinese décor and soft lighting. The main menu focuses on Cantonese fare with seasonal dishes that star ingredients at their peak. Having worked with various teams within the hotel group for years, chef Li, who hails from Tianjin, is especially proud of his signature wok-fried prawns with fermented black garlic and dried chillies. The wine list features some fine vintages.
WebsiteThe cosy, understated space is done out in neutral greys with pops of teal green. The Shanghainese head chef and predominantly Shanghainese kitchen team reinterpret the classics, adding modern twists. Check out the seasonal offerings made with Jiangzhe ingredients that are hard to come by in Beijing. Another highlight is their Shanghainese dim sum, such as xiao long bao and qingtuan (sweet sticky rice dumplings with Chinese mugwort).
Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung reimagines Chaozhou classics with sophistication and finesse. Braised fish maw with 30-year-aged dried radish is one of his proud creations – the lingering aromas of the radish lend the dish extra depth of flavour. Both the wine list and tea menu are packed with excellent choices.
A skylight in the pitched roof bathes the main room in natural light; the private rooms and balcony also feel cosy. An inquisitive soul by nature, veteran chef Dai spent time in Japan studying plant-based ingredients. His menu follows the seasons and may include his signature "porcini, green pepper, sea salt" with Yunnan mushrooms chargrilled to impart smoky aromas. The famous tofu is steeped in broth and intoxicating flavours.
Although the entrance is tucked away in an alley, it's hard to miss the giant dumpling held in a pair of chopsticks sticking out of the wall. Through a window, diners can see the chefs making dumplings with house-made wrapping. Those filled with seafood from Jiaodong Peninsula are the most popular – try the Spanish mackerel and chive dumplings packed with juicy, tender filling. Other seasonal fillings include kelp, dried shrimps and shepherd's purse.
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