City dining guide
52 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
This 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.
WebsiteUpon 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.
Vegetarian
TripAdvisor review sample · 4.9/5 · 80 reviews
King's Joy is a two-Michelin-star vegetarian restaurant located in a Qing dynasty courtyard in Beijing, holding an exceptional average rating. The culinary experience centers on a 14-course tasting menu featuring ingredients like morels and Dictyophora, praised for distinct flavors and accommodating vegan diets. Service is consistently described as impeccable, with staff providing attentive care. The ambiance is serene, enhanced by live harp performances and dry ice shows, creating a culturally immersive atmosphere. While a minority of reviews criticize the mandatory set pricing or question the value, the vast majority highlight the exquisite presentation and high-quality execution, making it a notable destination for those seeking refined Chinese vegetarian cuisine.
Recommended for travelers seeking high-end vegetarian cuisine, cultural immersion, and refined service.
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.
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).
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.
Jingji specialises in royal cuisine that not only pays homage to the nation's culinary traditions, but also captures the essence of regional recipes. The two set menus served in the main dining room focus on dried seafood and vegetables. Try the firm-textured braised fish maw in a flavoursome broth. Those booking a private room can customise their menus. The name is a portmanteau of "Beijing" and "Yueji" – the official flower of the city.
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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.
TripAdvisor review sample · 4.4/5 · 83 reviews
Cai Yi Xuan, located in the Four Seasons Hotel Beijing, serves authentic Cantonese cuisine. Reviews frequently praise the high food quality, highlighting dishes like roast pigeon, Peking duck, seafood fried rice, and black garlic shrimp balls. The atmosphere is described as elegant, quiet, and suitable for gatherings. Service is generally warm, with staff often providing personalized touches like birthday surprises. However, some guests criticize the value for money, noting portions are small relative to cost. Negative experiences include poor meal pacing, indifferent service, and complaints about food texture or preparation issues. While many find it worthwhile, others feel it does not meet expectations for its status.
Suitable for diners seeking refined Cantonese cuisine and an elegant atmosphere.
It’s all about the signature roast duck here; yours will even come with a ‘birth certificate’ proving it is 45 days old. Grilled in a stone oven over jujube wood, it boasts crispy skin and delicious, juicy meat; order caviar to go with it if you fancy a splurge. Other dishes include sautéed springy prawns from Bohai Sea with shrimp roe, which are packed in serious umami. Also check out the very reasonably priced wine list. The restaurant boasts a bright, open feel.
The dark green façade and warm grey room impart sophisticated taste. The jasmine centrepiece on each table exudes a pleasant scent and befits the restaurant’s name. On the menu, Beijingese melds with Shandong in refined masterpieces that look and taste divine. The signature classic Peking duck can be ordered in individual portions – in addition to pancake, scallion and cucumber, chargrilled duck breast with crispy skin is luxed up with caviar.
Instead of typical Shandong classics, the chef, who hails from the province, champions a menu starring seafood that is shipped from Weihai port daily. The crisp and tangy Laizhou Bay "penis fish" salad on a bed of ice plant tantalises the taste buds. The donkey soup with Solomon's seal and black garlic, slow cooked for over 10 hours, delivers meaty sweetness and a gelatinous texture from the donkey hide, in a space that exudes traditional elegance.
This Hong Kong brand, famous for both gourmet and home-style fare, reopened its Beijing outpost in 2024. The pale wood and apple green details of the interior echo the lush greenery. The head chef has worked for the brand for years and his skills are unquestionable. His must-try ge zha is a savoury egg custard, floured and deep-fried until crispy. The osmanthus scrambled egg with crabmeat and shredded shrimp bursts with umami.
WebsiteThis brand under the Xin Rong Ji group specialises in Sichuan fare, in particular cuisine from Yibin, the chef's home city. Most of his ingredients are from Sichuan and seasonal. With its deep fiery heat, the plateau loach hot pot with green Sichuan peppercorns on the vine is a hit. The quick-fried pork liver and kidney is another must-try. The drinks list focuses on wine and sparkling tea from Sichuan. Ask the sommelier about wine pairings.
WebsiteWith over 40 years of experience, this owner-chef from Hong Kong samples what his team makes daily to keep improving the quality. He is justly proud of his crispy deep-fried squab – 30-day-old birds are basted three times to crisp the skin while keeping the meat juicy and silky. Other standouts include double-boiled soups, dim sum, as well as sago and pomelo in mango purée that strikes a perfect balance between sweet and tangy.
Inspired by Dream of the Red Chamber, an 18C Chinese novel, the decor embodies that era's charm. With well-honed skills, the Cantonese chef from Zhanjiang reinvents his hometown favourites, presenting specialities such as double-boiled duck and fish maw soup, jackfruit wood roast pork, and jackfruit puff pastry. Zhanjiang-style sautéed lobster is jazzed up by sand ginger and black beans for a deep caramelised flavour and a mild kick.
WebsiteAlthough 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.
Nestled deep inside a warehouse-turned-cultural park, Tan is a sibling of The Bridge in Chengdu. The bright and airy room spans two levels, its cubic furniture accentuating the ceiling height and minimalist elegance. The Sichuanese kitchen team excels both in classic and innovative recipes, while retaining the quintessence of Sichuanese flavour profiles. Try the mapo tofu with beef bone marrow – the two intermingle in a bold, zesty sauce.
Popular among locals and foreigners alike, this shop has been serving dumplings and Sichuanese food for over 30 years. The colourful dumpling skin is made with natural fruit and vegetable juices, and there are tens of different fillings to choose from. For traditional flavours, try the aromatic and juicy pork and fennel dumplings. If you're feeling adventurous, go for novelty fillings like Kung Pao chicken and cheese, which are also delicious.
Via the grand entrance with a retro vibe, diners are escorted into a lofty dining room on level 2. Painstakingly crafted Beijing classics define the extensive menu, much of which dates back to the Qing Dynasty. The crispy duo blanched in oil manifests expert judgment of heat – pork tripe and chicken gizzards are both perfectly cooked. Thinly sliced smoked pork head meat is buttery and smoky. Round off with artisan desserts, like rose puff pastry or split pea cake.
The owner and chefs who hail from Xiamen insist on using produce and seafood from their home province to create authentic Fujian dishes, especially country recipes that were the staple diet of the commoners in olden days. Steamed red crab on sticky rice seduces with seafood umami and briny-sweet roe, while the ginger duck is an heirloom recipe passed down for generations, made with Muscovy duck for exceptional depth. Also try the creamy mashed taro dessert.
Tripe is enjoyed the world over, but not everyone would go so far as to patent a recipe, as the owner of this century-old hotpot joint has done. Four types of beef tripe and nine of lamb tripe (including the most prized: lamb's rumen core) are used in his signature "tripe 13 ways" served with secret-recipe dips. Try the "half cloud" cut of lamb for its half-fatty meat and milky finish. The restaurant moved to this space spanning two floors in 2025.
A budget-friendly spinoff of the decidedly upmarket Xin Rong Ji, this offshoot lets diners enjoy certain premium dishes at a fraction of its flagship’s prices. The open kitchen imparts a bustling, down-to-earth vibe which complements the simple, seafaring-themed room. Unlike other Rong Cuisine siblings, this eatery serves a larger menu with more choices in single servings. In addition to its famous yellow croaker, try sautéed squid with wild rice stems and salted potherb mustard.
A firm favourite among office workers in the CBD, My Soup prides itself on its comforting, umami-laden slow-boiled soups in Cantonese style. The owner, a Hong Kong native, keeps two staple soups on the menu, including the hugely popular fish maw chicken soup, plus one more on rotation – usually pork bone soup paired with different ingredients each day. As well as soups, an array of claypot rice, staples and sweet soups guarantee a fulfilling meal.
After converting to veganism and going on to become a monk, the founder of this chain experienced improvements to his life. This inspired him to serve tasty vegetarian dishes eschewing eggs, alcohol and alliums in his restaurants. In the Kung Pao monkey head mushroom, the meat-like texture is harnessed in sweet and sour sauce with peanuts and bamboo shoots. No wonder it has been the restaurant's signature dish since the flagship opened in 2003!
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With stints in top establishments, the executive chef from Guangdong leads the kitchen team as it rolls out a lineup of Cantonese classics. Items like double-boiled soup and Cantonese barbecue need pre-ordering. Dried tangerine peel is a recurring theme on the menu – try deep-fried pork spareribs with Xinhui dried tangerine peel for rounded citrus warmth. Whelk slices and fish maw soup, slow-cooked for six hours, seduces with depth and umami.
Slightly out of the way, this private rooms-only restaurant sits amid bamboo lined alleys and boasts an alfresco lounge, whose outdoor misting system creates an otherworldly aura. The menu features painstakingly prepared gems like camphor wood-smoked duck with crispy skin and smoky depth, as well as dishes that intelligently include house-made pickles and sauces. Exquisitely plated Kung Pao prawns burst with fruity spices and a hint of sweetness.
WebsiteChandeliers add visual appeal to the high-ceilinged room with ink murals and carved wood windows. The menu is predominantly Cantonese, borrowing occasionally from other provinces. The Cantonese kitchen team delivers authentic flavours in signatures such as sautéed grouper fillet with green chilli and wild rice stems. The slow-boiled soup menu on daily rotation is also worth checking out. At lunchtime, try the tofu skin roll with shrimp filling.
WebsiteFormally trained as an engineer, the chef-owner opened this place in 2019 to pursue his passion for the culinary arts. The space, dominated by warm whites and neutrals, feels sleek and romantic. The menu offers much flexibility – French classics such as dry-aged Australian M9 filet mignon with mashed potato, poulet en vessie and loup en croûte rub shoulders with seasonal dishes and sharing plates. Pre-order three days ahead, when booking a table.
WebsiteIt’s out of the way and you need a taxi to get here. But when you see the vast patio and grand dining room styled after the archetypal Parisian brasserie circa 1900s, its suburban address will make sense instantly. On the menu, French classics take precedence – escargots, steak tartare, confit de canard, baba au rhum – though their seafood platter is also popular. Charming table service makes dishes like côte de bœuf and crêpes Suzette stand out.
TripAdvisor review sample · 4.8/5 · 80 reviews
Maison Flo, located between Liangmaqiao and Lido, offers French cuisine with generally positive feedback on food quality. Dishes like seafood, foie gras, and desserts are highlighted, though some find items bland or portions inconsistent. Service is mixed; while many appreciate professional staff, others report slow responses or intrusive behavior. Ambiance is a strong point, featuring a rooftop terrace, Mediterranean decor, and a quiet, retro-chic atmosphere suitable for special occasions. Value perceptions vary significantly, with some guests finding it worthwhile and others considering it overpriced relative to the experience.
Suitable for diners seeking French ambiance and refined desserts, with prior service confirmation advised.
The restaurant offers a smorgasbord of 15 cuts of lamb, and despite its name, dishes offered here are anything but "bad". While you may see hand-sliced lamb on almost every table, lamb shin tastes less greasy and more velvety after being swished for seconds in a broth of your choice. The blanched head is also a nice surprise with thin slices of juicy meat seasoned with cumin. Malabar spinach and kelp are delicious and provide a healthy dose of dietary fibre.
This bistro serves a small menu of Inner Mongolian beef and lamb cuts aged in-house. The lamb is prepared in myriad ways: mini lamb pie is made with porcini, truffle oil and parmesan in a vol-au-vent; the lamb skewer alternates dry-aged hind leg meat with fat. Made to order, the Hohhot lamb shaomai seduces with its meaty flavours and interesting textures. The signature cocktails that call for air-dried lamb or lamb ricotta are also ingenious!
The pared-back, uncluttered interior of this little gem tucked away on the ground-floor of an apartment block by Liangma River provides the perfect foil to modern French cuisine, characterised by top-notch ingredients, precise techniques and bold flavours. Dishes are exquisitely plated and reflect the dedication of the entire team. There are two set dinner menus to choose from with optional wine pairings. Save room for the decadent Galette des Rois dessert.
In the lavish, richly textured space, strings of glass beads draped from the mirrored ceiling form a dazzling sculpture. The Milanese chef pays tribute to the culinary traditions of Northern Italy, updating them with a sense for playful drama, meticulous plating and modern techniques. Reimagined classics of Piedmont and Lombardy such as vitello tonnato, tagliolini con ragù di agnello, and agnolotti del plin are all immensely satisfying.
TripAdvisor review sample · 4.5/5 · 80 reviews
Mio, located in the Four Seasons Beijing, offers Italian cuisine with generally positive reviews. Food quality is frequently praised, particularly for steaks, pasta, and traditional tiramisu, with some diners highlighting creative multi-course menus. However, a minority noted small portions or average flavors. Service is largely commended for being professional and attentive, though isolated incidents of reservation cancellations occurred. The ambiance is described as elegant, luxurious, and warm. Value perception is mixed; while some find the experience justified, others consider the prices high relative to portion sizes and overall satisfaction.
Suitable for travelers seeking refined Italian dining with a higher budget.
The name of this shop says it all! Its signature braised beef shin is slow cooked for over 10 hours in a soy marinade with over 10 spices, resulting in robust flavours and tender meat. Dumplings, such as the popular beef and carrot variety, are made on the spot and enveloped in house-made wrapping. Feel free to choose your favourite toppings and vinegar dips from the self-serve condiment station. Braised beef is also available for take-out.
A household name for traditional Beijing home cooking since 1994. This branch directly opposite the flagship has a glass façade and sleek architecture. In this contemporary setting, calligraphy of the Chinese character "fu" is a nod to tradition. The wallet-friendly dishes may not wow but they are skilfully made with fresh ingredients. The old Beijing vegetarian assortment presents varied textures and sweet soy aromas; the braised Zhoushan hairtail is also worth trying.
Exposed, unfinished flakeboard in an upmarket restaurant? The passionate owner-chef has used the construction material to great effects in this intimate and stylish dining room. Omakase menus offer six to eight creative courses firmly rooted in Italian traditions, but with Japanese twists. The chef’s highly original recipes fare well with precise judgment and astute handling. The eight counter seats are the most prized spots to watch the alchemy unfold.
WebsiteThe interior is inspired by classical Jiangnan gardens; the menu is designed to re-enact the timeless beauty of Huaiyang culture. To ensure authenticity, the kitchen team from Jiangsu source produce from their home province. The sautéed river shrimps with chickpeas have incredibly deep flavours, and the slow-cooked lion's head pork meatballs are fluffy textured, with a hearty broth. Seasonal dishes and the chef's tasting menu are also worth trying.
This outpost of the namesake institution in New York City is furnished in classic American-style with burgundy leather chairs and dim, warm lighting. The menu and recipes are essentially the same as its Manhattan flagship, where the chefs and manager were trained to ensure the same standard of service across the board. USDA prime Angus steaks are dry-aged for at least 28 days and its signature crab cake will send your palate into overdrive.
After passing through a red neon tunnel, diners are greeted by a copper cow sculpture that sets the scene for a beef-focused feast against panoramic views of the bustling Sanlitun area. Larger steak cuts for sharing, such as David Blackmore’s Australian Wagyu, Porterhouse and Tomahawk steaks, are portioned on individual plates tableside. The signature array of salt and mustard is equally impressive. Ask for a table on the terrace for the ultimate alfresco experience.
WebsiteFor over a decade, this shop has been serving dumpling soup, steamed dumplings and potstickers that are stuffed and cooked à la minute – so expect slower service than at your average dumpling joint. Signature Baiwei dumplings come with meat, shrimp and veggie fillings; ovo-vegetarians may opt for the egg-and-tomato variety. Try the cold appetisers such as thinly sliced soy-braised pork trotter with the perfect ratio of skin, fat and lean meat.
The chef champions a novel Sichuan cuisine based heavily on Chongqing cooking. Expect an intense tingly numbness in the mouth from signatures such as mapo tofu with marbled beef or the appetiser of pickled chillies with peach kernels. To quench the burn, round off the meal with bingfen – an iced dessert made with shoofly seed jelly, seasonal fruits, distillers' grains and red beans. The array of alcoholic drinks will also put out the flames.
This branch of the chain restaurant serves three different nine-course vegan sets at various price points. Emphasising holistic well-being, both physical and emotional, the mindfully designed sets cover amuse-bouches, appetisers, hot mains, hot pot, salad, staple starch and dessert. No sign of greasy or heavily processed food here! Instead, organic produce is treated with a light touch so the natural flavours shine.
The modern room furnished in a faux-industrial style easily passes for a chic bistro; the menu sees Hunanese classics reimagined with eclectic input from Guangdong, Sichuan and the like. Steamed fish head with pickled chilli duo uses bighead carp shipped daily from Qiandao Lake in Zhejiang. Pre-order this dish alongside other seasonal dishes when booking a table. On balmy days, ask for a table on the breezy terrace for an alfresco experience.
Qian Li opened in a shopping mall in 2021 to serve various Taizhou dishes at wallet-friendly prices. Fresh seafood is shipped from Taizhou daily to ensure freshness and a good variety. The must-tries include yellow croaker and fish maw thick soup that tastes briny-sweet, rich and deep. Seasonal offerings such as promfet, Bombay duck and white crab are also keenly sought after. Booth seating offers some privacy, or book one of the two private rooms.
Reclaimed bricks, vintage ceramics and wood stoves set the rustic chic scene. Despite the panoramic views, your attention may be drawn to the rows of roast ducks in a display oven. The must-try chestnut-fed birds are prized for their unique nutty sweetness and crispy, wafer-thin skin. Well versed in both Beijing and Shandong cooking, the local chef presents a menu rich in distinctive Northern charm from rustic hand-cut noodles to exquisite seafood.
TripAdvisor review sample · 4.3/5 · 80 reviews
Country Kitchen, located on the 3rd floor of the Rosewood Hotel, offers authentic Beijing cuisine and Northern Chinese home-style dishes, holding a Michelin star. Food highlights include fruit-wood roasted duck, hand-pulled noodles, and unique desserts like white truffle ice cream, though some guests found the duck dry or flavorless. Service is generally warm and attentive, but occasional reservation issues and slow responses were noted. The ambiance is retro and elegant with city views, suitable for business or family dining. While most reviews are positive, some criticize the pacing and taste intensity. Advance reservations are recommended to secure seating.
Ideal for diners seeking authentic Northern Chinese cuisine in an elegant setting; advance reservations are advised.
The modern room sports muted neutral tones and wood with occasional splashes of red and motifs depicting the Great Wall of China. There are also private rooms for parties of varying sizes. The menu errs towards Cantonese with occasional Jiangzhe accents. Cantonese barbecue and slow-boiled soups are permanent, ever popular dishes. The sautéed abalone slices with aged, dried radish unveil interesting textures, smoky wok hei and briny umami.
The chain now runs a few establishments in Beijing and Chengdu, but the story started in 2021 at this very first outlet. A veteran with 20-plus years of experience under his belt, Chef Peng revamps the menu every now and then to keep it fresh. He presents a good-value set menu featuring 24 different chilli peppers – heaven for spicy food lovers. The butler, tea master and sommelier go the extra mile to deliver thoughtful, meticulous service.
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