Beijing Tang Fu Lama Temple Drum Tower Nan Luo Gu Xiang Dong Zhi Men Hotel

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.

Hidden in the courtyard of a historic temple, this cosy, modern, professionally run dining room raises customer expectations. Polished, immaculately crafted dishes starring top-notch local produce hit the spot every time. The premium signature menu is inspired by the chef’s personal history and stars luxury ingredients. The seasonal menu lavishly calls upon ripe, mature produce and Le Grand Dessert finale is definitely worth writing home about.

In Beijing, this is the first outlet of the popular brand specialising in Chongqing-style noodles and snacks. The fiery beef noodle soup is the signature here – choose between two sizes and four levels of spiciness. Deep-fried pork with mint leaves and pork brain in ma la sauce are also recommended. Round it out with ice jelly and rice balls in brown sugar syrup to soothe the burn. Reservations are not accepted, so expect a long wait.

Tucked inside a converted courtyard house, this tiny gem with seven tables has just a small sign on its door. Chef Zhong from Yangzhou is also your waiter and host. He opened this restaurant in 2020 to showcase his hometown’s delicacies. Try the wine lees-marinated cold appetiser platter with green soybeans, shrimps, duck tongues and abalone – addictively aromatic and refreshing. Sautéed shredded swamp eel boasts a bouncy, velvety texture.

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.

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.