NUO Hotel Beijing

Restaurants nearby

• Liu Ma Ma Dumplings (Chaoyang)Bib Although the entrance is tucked away in an alley, it's hard to miss the giant dumpling held in a pair of chopsticks sticking out of the wall. Through a window, diners can see the chefs making dumplings with house-made wrapping. Those filled with seafood from Jiaodong Peninsula are the most popular – try the Spanish mackerel and chive dumplings packed with juicy, tender filling. Other seasonal fillings include kelp, dried shrimps and shepherd's purse.1.3km
• Cai Yi Xuan★ Michelin 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.3.5km
• Xin Rong Ji (Xinyuan South Road)★★★ MichelinBlack Pearl 2◆ 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.4.2km
• Il Ristorante Niko Romito★ Michelin Italian4.1km
• Jia (Chaoyang) Chandeliers add visual appeal to the high-ceilinged room with ink murals and carved wood windows. The menu is predominantly Cantonese, borrowing occasionally from other provinces. The Cantonese kitchen team delivers authentic flavours in signatures such as sautéed grouper fillet with green chilli and wild rice stems. The slow-boiled soup menu on daily rotation is also worth checking out. At lunchtime, try the tofu skin roll with shrimp filling.566m
• TanBib Nestled deep inside a warehouse-turned-cultural park, Tan is a sibling of The Bridge in Chengdu. The bright and airy room spans two levels, its cubic furniture accentuating the ceiling height and minimalist elegance. The Sichuanese kitchen team excels both in classic and innovative recipes, while retaining the quintessence of Sichuanese flavour profiles. Try the mapo tofu with beef bone marrow – the two intermingle in a bold, zesty sauce.2.8km
• La Chansonnière Formally trained as an engineer, the chef-owner opened this place in 2019 to pursue his passion for the culinary arts. The space, dominated by warm whites and neutrals, feels sleek and romantic. The menu offers much flexibility – French classics such as dry-aged Australian M9 filet mignon with mashed potato, poulet en vessie and loup en croûte rub shoulders with seasonal dishes and sharing plates. Pre-order three days ahead, when booking a table.937m
• Maison Flo It’s out of the way and you need a taxi to get here. But when you see the vast patio and grand dining room styled after the archetypal Parisian brasserie circa 1900s, its suburban address will make sense instantly. On the menu, French classics take precedence – escargots, steak tartare, confit de canard, baba au rhum – though their seafood platter is also popular. Charming table service makes dishes like côte de bœuf and crêpes Suzette stand out.1.5km
• Bao YuanBibDianping Must-Eat Popular among locals and foreigners alike, this shop has been serving dumplings and Sichuanese food for over 30 years. The colourful dumpling skin is made with natural fruit and vegetable juices, and there are tens of different fillings to choose from. For traditional flavours, try the aromatic and juicy pork and fennel dumplings. If you're feeling adventurous, go for novelty fillings like Kung Pao chicken and cheese, which are also delicious.3.9km
• Bad Ass Lamb Hot Pot (Maizidian West Street) The restaurant offers a smorgasbord of 15 cuts of lamb, and despite its name, dishes offered here are anything but "bad". While you may see hand-sliced lamb on almost every table, lamb shin tastes less greasy and more velvety after being swished for seconds in a broth of your choice. The blanched head is also a nice surprise with thin slices of juicy meat seasoned with cumin. Malabar spinach and kelp are delicious and provide a healthy dose of dietary fibre.2.5km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.