北京依海文化酒店

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.

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).

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.

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.

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.

This 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.

With 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.