北京朝阳悠唐皇冠假日酒店

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).

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.

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.

For decades, the authentic Beijingese hospitality and unpretentious vibe of this no-frills joint in an alley has been a hit with the locals. Similarly, the menu brims with Beijingese home-style classics at down-to-earth prices. Fried meatballs in sweet and sour sauce boast a crispy crust; old-Beijing zha jiang mian sports bouncy hand-rolled noodles in an aromatic meat sauce. Also try old-fashioned snacks like fried starch sausage or fermented mung bean milk.

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.

The speciality here is Shandong cooking, especially Confucius cuisine, sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef is from Yantai and knows the food from his home province inside out. Try his roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes, which embodies features of both Beijing and Shandong cuisine. The lengthy tea menu and bespoke tea service make for a very special experience.

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.