base-Sanlitun Serviced Apartment

The 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).

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.

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.

Italian

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.

The Peking duck chain’s flagship in town got a makeover in 2021 and was re-branded as the chain’s most exclusive branch. The signature roast duck only uses 22-day-old birds, and is served with condiments like pancake, cucumber, scallion, minced garlic and bean sauce. Braised sea cucumber is a sensational tour de force – spiny sea cucumber from Kanto, Japan is prepared tableside à la minute. Seasonal seafood and mushroom dishes are also the highlights.

Of 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.