京东三里屯酒店

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).

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.

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.

意大利菜

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.

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.

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.