City dining guide
112 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
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.
WebsiteUpon 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.
Vegetarian
TripAdvisor review sample · 4.9/5 · 80 reviews
King's Joy is a two-Michelin-star vegetarian restaurant located in a Qing dynasty courtyard in Beijing, holding an exceptional average rating. The culinary experience centers on a 14-course tasting menu featuring ingredients like morels and Dictyophora, praised for distinct flavors and accommodating vegan diets. Service is consistently described as impeccable, with staff providing attentive care. The ambiance is serene, enhanced by live harp performances and dry ice shows, creating a culturally immersive atmosphere. While a minority of reviews criticize the mandatory set pricing or question the value, the vast majority highlight the exquisite presentation and high-quality execution, making it a notable destination for those seeking refined Chinese vegetarian cuisine.
Recommended for travelers seeking high-end vegetarian cuisine, cultural immersion, and refined service.
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.
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).
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.
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.
WebsiteOn a swan theme, feather motifs and graceful arabesques abound in the spotless white room of this restaurant, set in an idyllic spot overlooking a pond where swans and koi swim. As for the food, French chef Vianney Massot champions a unique take on traditional Gallic fare using seasonal ingredients. The slow-roasted, wild-caught turbot boasts firm, juicy meat with two sauces that complement its intense briny flavour.
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WebsiteHidden 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.
TripAdvisor review sample · 4.7/5 · 80 reviews
Trb Hutong offers a unique dining experience set within a historic temple environment in Beijing. Many guests praise the contemporary French cuisine for its beautiful presentation, premium ingredients, and thoughtful fusion of Chinese and Western elements, with dishes like Wagyu and foie gras receiving high marks. Service is generally described as professional and attentive. However, some reviews criticize the meal pacing as slow and drag out, negatively impacting the experience. Others feel the value is poor, citing high prices for wine pairings and food that does not always meet expectations. While the ambiance is widely appreciated, opinions on the culinary execution and cost-effectiveness vary significantly among visitors.
Suitable for diners seeking a unique temple ambiance and refined French cuisine who are less concerned with cost.
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.
WebsiteDesigned by German architect Ole Scheeren, this dining room seamlessly blends pared-down modernism with hutong traditions. Imagine circular booths that create an array of semi-private spaces. The experienced head chef from Hong Kong showcases his solid, savvy skills in signature dishes like roast pigeon. The menu includes many items that are available in individual portion sizes, so diners can sample the variety of his repertory. The delicately-crafted dim sum is recommended at lunchtime.
WebsiteThough its name means "purple and gold", this cosy restaurant is clad in hand-embroidered orange fabric with a bird theme. The Hakkanese chef reinterprets traditional Cantonese fare with a refined touch and occasional Hakkanese twists. The braised pork belly ribs with preserved mustard greens are made with rose myrtle fruit wine from his home county. The double-boiled chicken and fish maw soup with conch seduces with its rich, deep umami.
TripAdvisor review sample · 4.9/5 · 80 reviews
Zijin Mansion, a Michelin-starred Cantonese restaurant within the Waldorf Astoria, receives high praise for its exquisite dim sum, such as swan pastries and black shrimp dumplings, alongside well-executed main courses like char siu and asparagus shrimp. Guests frequently commend the elegant, quiet ambiance and attentive, professional service, with staff noted for their courtesy and English proficiency. While the vast majority of reviews highlight exceptional food quality and atmosphere, a minority mention occasional inconsistencies, including bland dishes or slower service during busy periods. Overall, it is recognized for its refined culinary standards and sophisticated setting, making it a strong choice for travelers seeking high-quality Cantonese cuisine.
Ideal for travelers seeking high-quality refined Cantonese cuisine in an elegant setting.
Lei Garden hails from Hong Kong and specialises in authentic Cantonese fare. This is their first Beijing outpost and it rolls out food of a consistently high standard. Most ingredients are sourced from their own farm to ensure quality and freshness. The signature roasted pork belly boasts alternate layers of fat and meat, with crispy skin and juicy flesh. To avoid disappointment, pre-order slow-cooked soups that take over six hours to make.
WebsiteA 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 restaurant, annexed to an art gallery, sports a dining room complete with historical garden views through its floor-to-ceiling windows. Liaoning fisherman’s-style dishes are re-created here, with produce from Changbai Mountains and fish from Bohai Sea and Liao River. Signatures include green willow clams, and stir-fried sea snail with green onion—both flavoursome and full of umami.
What this basement restaurant space lacks in views it more than makes up for with eclectic art and a chic bar. Chef William Mahi, who hails from the Basque Country, puts a new Basque spin on French classics. Novel creations such as 52-degree egg with potato foam and white truffle aside, his light-tasting menu appeals with a vast array of seafood, including langoustine, spider crab and squid. The authentic Basque cheesecake is another highlight.
TripAdvisor review sample · 4.9/5 · 80 reviews
Jing is a highly rated contemporary French restaurant in Beijing, celebrated for its exceptional food quality and refined atmosphere. Reviewers frequently praise Chef William Mahi’s creative spring menus and meticulous presentation, describing the dining experience as a unique sensory journey. Service is noted for being attentive and discreet, complemented by a cozy, elegant ambiance often enhanced by welcome cocktails. While a small minority of reviews criticize specific lunch sets for mediocrity or note pacing issues, the overwhelming consensus highlights outstanding culinary execution and hospitality. It stands as a premier destination for those seeking high-standard French gastronomy in the capital.
Ideal for diners seeking high-quality French cuisine in an elegant setting.
The three-storey complex with an art gallery, a main dining room and a space for private banquets boasts pristine white walls dotted with artworks and greenery. It serves simple fare like smørrebrød (open sandwiches) for lunch; there is a single tasting menu at dinner. Pickled, smoked and cured ingredients are used aptly to show Nordic influences, without being overpowering. Meat and seafood sourced globally are complemented by seasonal produce.
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.
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.
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.
WebsiteInspired 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.
WebsiteThe Milanese fashion brand runs this elegant restaurant that exudes feminine sensibility. On the menu, Northern Italian classics are the main draw: think veal Milanese and Piedmontese beef brasato, as well as hand-made agnolotti and linguine. The array of freshly baked Italian bread on offer is also fantastic. For the full experience, order the set menu. Oenophiles should check out the wine list, which features labels from every region of Italy.
WebsiteThe upmarket chain is famous for flawlessly fresh seafood flown in from Taizhou daily and this branch is no exception. If you find the à la carte menu overwhelming, go for the set menu to sample various specialities all at once. Besides their signature wild-caught yellow croaker and fried hairtail, make sure you save room for the bird’s nest sweet soup with coconut water and buffalo milk. For the best experience, book a table and pre-order in advance.
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.
TripAdvisor review sample · 4.4/5 · 80 reviews
Cai Yi Xuan, located in the Four Seasons Hotel Beijing, serves authentic Cantonese cuisine. Reviews frequently praise the high food quality, highlighting dishes like roast pigeon, Peking duck, seafood fried rice, and black garlic shrimp balls. The atmosphere is described as elegant, quiet, and suitable for gatherings. Service is generally warm, with staff often providing personalized touches like birthday surprises. However, some guests criticize the value for money, noting portions are small relative to cost. Negative experiences include poor meal pacing, indifferent service, and complaints about food texture or preparation issues. While many find it worthwhile, others feel it does not meet expectations for its status.
Suitable for diners seeking refined Cantonese cuisine and an elegant atmosphere.
The bamboo bush, jade ornaments, ink paintings and cut flowers may prime your brain for a hefty price tag, but a meal in this modern restaurant doesn’t break the bank. Its signature braised fish head is juicy and tender, nicely braised in an aromatic brown sauce. Roast duck uses 40-day-old birds that are chargrilled to perfection and plated gorgeously. Always save room for the creamed yam and osmanthus sweet soup.
The dark green façade and warm grey room impart sophisticated taste. The jasmine centrepiece on each table exudes a pleasant scent and befits the restaurant’s name. On the menu, Beijingese melds with Shandong in refined masterpieces that look and taste divine. The signature classic Peking duck can be ordered in individual portions – in addition to pancake, scallion and cucumber, chargrilled duck breast with crispy skin is luxed up with caviar.
This is the first Beijing branch of the Taizhou brand famous for super-fresh, top-notch seafood shipped from the East China Sea daily. Wild-caught yellow croaker is the mainstay of a menu that keeps pace with availability, however, brown croaker is also a firm favourite for many, and whether it is crafted into dumplings that burst with juices or minced and braised into springy ‘lion head’ meatballs, it always delivers succulent flavours and textures.
WebsiteNamed after the provincial flower of Hunan, this brand is part of the Xin Rong Ji Group. It serves Hunanese classics such as steamed fish head with chopped chilli that packs a punch. Pork tripe soup with pickled radish cooked in a casserole over charcoal imparts tangy, briny depth. Softshell turtle is another speciality, either steamed with yellow chilli or red braised. The smaller "horse-hoof" variety is perfect for a party of two.
WebsiteInstead of typical Shandong classics, the chef, who hails from the province, champions a menu starring seafood that is shipped from Weihai port daily. The crisp and tangy Laizhou Bay "penis fish" salad on a bed of ice plant tantalises the taste buds. The donkey soup with Solomon's seal and black garlic, slow cooked for over 10 hours, delivers meaty sweetness and a gelatinous texture from the donkey hide, in a space that exudes traditional elegance.
This upmarket restaurant in Chaozhou is another gem from the F&B chain. Chef Gu, who hails from the city, has been cooking professionally for over 30 years. His menu is based on tradition but imbued with creativity. The boneless pigeon stuffed with bird's nest in matsutake broth delivers striking layers of textures. Professional wine and tea sommeliers take care of the libations. Chinese reds and whites aside, try the phoenix tea brewed with spring water.
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.
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.
WebsiteIn 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.
Dome awnings, faux stained glass and vintage photos conjure up the golden age of Xiguan, Guangzhou's former trading hub. Since 2000, the place has been jam-packed with diners coming for its famous sizzling claypot dishes. All ingredients are seared to order in claypots over scorching heat to achieve smoky wok hei. With its juicy, flavoursome meat and intoxicating aromas, the sand ginger chicken is a particular standout.
Ordering food at this neighbourhood joint is a no-brainer. There is only one thing on the menu – zhajiangmian. But diners come in hordes from the moment the place opens till it closes. These lovely, chewy noodles are dressed with the exceptionally deep and aromatic soybean pork sauce and topped with condiments such as shredded cucumber, radish and leafy greens. Feel free to garnish with pickled garlic and cumin chilli sauce for extra kick.
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.
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.
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.
In 1979, the branch office of Sichuan provincial government opened this restaurant to serve comfort food from back home to homesick officials. Since opening its doors to the public in 1995, it has been a popular spot among locals. In the cosy space, motifs of Beijing hutongs are combined with Sichuan cultural symbols. All-time classics include mouth-watering chicken with springy skin and velvety meat in a fiery spicy peanut and sesame sauce.
After converting to veganism and going on to become a monk, the founder of this chain experienced improvements to his life. This inspired him to serve tasty vegetarian dishes eschewing eggs, alcohol and alliums in his restaurants. In the Kung Pao monkey head mushroom, the meat-like texture is harnessed in sweet and sour sauce with peanuts and bamboo shoots. No wonder it has been the restaurant's signature dish since the flagship opened in 2003!
WebsiteA firm favourite among office workers in the CBD, My Soup prides itself on its comforting, umami-laden slow-boiled soups in Cantonese style. The owner, a Hong Kong native, keeps two staple soups on the menu, including the hugely popular fish maw chicken soup, plus one more on rotation – usually pork bone soup paired with different ingredients each day. As well as soups, an array of claypot rice, staples and sweet soups guarantee a fulfilling meal.
The owner and chefs who hail from Xiamen insist on using produce and seafood from their home province to create authentic Fujian dishes, especially country recipes that were the staple diet of the commoners in olden days. Steamed red crab on sticky rice seduces with seafood umami and briny-sweet roe, while the ginger duck is an heirloom recipe passed down for generations, made with Muscovy duck for exceptional depth. Also try the creamy mashed taro dessert.
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.
This restaurant specialises in instant-boiled mutton, a traditional Beijingese charcoal hot pot dish. Prized for its fine lean meat without the gamey taste, lamb from the Mongolian Sunite prairie is used, along with beef from western Shandong. Specify how fatty or lean you want your lamb. The bite-size shaobing flatbread goes well with the hot pot. Round off your meal with sweet shaobing covered in sesame sugar.
The Chinese farmhouse style interior boasts an open kitchen, in which authentic Hunanese dishes are crafted using the freshest ingredients from the province. The steamed fish head covered in chopped chilli sauce from Xiangtan has a briny taste and fiery kick. The sautéed Ningxiang pork with dried chilli, scallion and garlic sprouts is tender and boasts deep aromas. Try the deep-fried snow water stinky tofu with house-made sour chilli sauce.
As the name suggests, the kitchen is helmed by chefs hailing from the Sichuanese city of Yibin, from whence most of the ingredients are shipped, before they are cooked in authentic Yibin style. The menu is extensive and the portions generous. Try Lizhuang boiled pork, and Yibin noodles with bean sprouts dressed in a nutty, spicy sauce. Reservations are not accepted, so expect to queue at mealtimes, often for over an hour.
This small, obscure shop in an alley features an understated grey-brick façade and pared-down décor. The calligraphic menu is short but sweet, heavy on river fish and home-style cooking. Try their braised tofu with fish roe, or hot and sour young lotus root with chicken gizzards. Round it out with grass jelly in Osmanthus honey, or the piping-hot egg-drop glutinous rice wine (in winter). Seats are limited, so come early or expect to wait in line.
With signage inscribed by the younger brother of Puyi, the last emperor of the Qing Dynasty, circa 1921, this state-owned restaurant is a real treasure. Dark wood is a prominent decorative feature, while red tablecloths lend it a rustic, classic vibe. Since 1997, diners have been coming to the current location to enjoy its authentic, no-frills Huaiyang cooking, with dishes like scorched eel with garlic and soy. Only private rooms can be booked ahead.
A budget-friendly spinoff of the decidedly upmarket Xin Rong Ji, this offshoot lets diners enjoy certain premium dishes at a fraction of its flagship’s prices. The open kitchen imparts a bustling, down-to-earth vibe which complements the simple, seafaring-themed room. Unlike other Rong Cuisine siblings, this eatery serves a larger menu with more choices in single servings. In addition to its famous yellow croaker, try sautéed squid with wild rice stems and salted potherb mustard.
A Wenzhou native opened this joint over 10 years ago to serve authentic dishes from his hometown. Without complicated preparations and fancy plating, the food appeals with absolute freshness. Pick your favourite seafood from the live fish tanks by the entrance and ask for the best way to have them cooked. The mud snails in scallion oil taste crisp and velvety; the gingery pork tripe soup with egg omelette hits the spot without being too spicy.
For almost 20 years, diners have been flocking here for authentic Hunanese fare. Head of organic bighead carp is traditionally steamed with heaps of chopped chillies, but you can also opt for the variation that uses two kinds of chillies, or have it braised with perilla leaves. Soft and umami-laden, the fried duck in Yongzhou style is perfumed in litsea oil. Snacks like stinky tofu and mugwort dumplings are also popular. Expect to queue at mealtimes.
Founded in 1822, Tong He Ju is one of the oldest Shandong restaurants in Beijing and was heralded the first of the ‘Big Eight’ eateries. The signboard itself is a historic relic, featuring handwriting by Emperor Puyi’s younger brother. Specialities such as braised cuttlefish roe in a spicy-sour glaze; cod fillet in distillers grain sauce; and san bu zhan, an egg yolk pudding fried with mung bean flour and sugar, all adhere strictly to old-time recipes.
The second-generation owner of this family-run shop still follows the original c. 1920 recipes. The establishment is packed at peak times, so expect to queue, serve yourself and share a table with strangers. Order the signature braised beef by the catty – about 0.5 catty per person. Specify whether you want it fatty or lean. Plain noodles in beef broth come in two sizes. The flavoursome broth and toothsome noodles are a match made in heaven.
Via the grand entrance with a retro vibe, diners are escorted into a lofty dining room on level 2. Painstakingly crafted Beijing classics define the extensive menu, much of which dates back to the Qing Dynasty. The crispy duo blanched in oil manifests expert judgment of heat – pork tripe and chicken gizzards are both perfectly cooked. Thinly sliced smoked pork head meat is buttery and smoky. Round off with artisan desserts, like rose puff pastry or split pea cake.
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.
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.
The owner opened this joint in early 2000s to serve signature dishes from his hometown of Ningbo, especially seafood – his close connections with fishermen back home mean he gets the freshest catch shipped to him daily. Pick from the fish tank, or try specialities such as oil-blanched river shrimps seasoned with a dash of vinegar and grated ginger. Hairtail cooked in myriad ways is also popular, perfect with house-made waxberry juice.
The flagship establishment of the chain has been around for over 30 years. The kitchen team of Hubei natives is picky about its ingredients, most of which are shipped daily from their home province to ensure freshness. The menu changes according to the 24 solar terms in the Chinese calendar and stars the best seasonal produce. Long-snout catfish with tomato boasts silky flesh and a tangy, mildly spicy sauce. Sautéed young lotus seeds are sweet and crispy.
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You'll find this chic and charmingly run sanctuary in an award-winning remodelled courtyard house amid a bustling neighbourhood. The architecture effortlessly blends history with modernism, encompassing motifs from the north and south. Its food is equally striking. To realise her vision, the young chef uses local ingredients for an original dining experience. The wine list offers interesting Chinese choices by the glass, while by-the-bottle options from around the world abound.
WebsiteThis owner was once responsible for holding some of the nation's most acclaimed banquets. Since 1998, his protégés have been running this gem with only six tables. It focuses on four special cuts of Mongolian sheep, blanched in a copper steamboat heated by red-hot charcoal. There is a beef alternative for anyone not fond of mutton. In addition to the hotpot, their shaobing is worth trying. Bookings not accepted. Expect to queue at mealtimes.
Calling itself a brasserie is just being humble. The elegant space features exquisite artwork and an attractive display kitchen. The à la carte menu changes regularly to include sharing plates that are great for families; the "Deluxe Degustation" tasting menu embodies the chef's culinary vision. Tea-smoked pigeon is one of his proud creations: he marinates then smokes young birds from Shiqi, uniting Chinese flavours with French techniques.
TripAdvisor review sample · 4.7/5 · 80 reviews
Located within the Waldorf Astoria Beijing, Brasserie 1893 offers contemporary French cuisine. Reviews frequently praise the high food quality, highlighting dishes like steak, venison, and beautifully presented items from the open kitchen. The ambiance is elegant, and service is generally attentive. However, some guests note issues with meal pacing during busy weekend brunches due to staffing shortages, and occasional complaints about cold fried foods. A few reviewers mentioned discrepancies regarding advertised vegetarian options. While some find the value questionable, the restaurant maintains a strong reputation for ingredient freshness and a comfortable hotel setting, earning it a Michelin Plate award.
Ideal for diners seeking refined French cuisine in a hotel setting; book off-peak and verify vegetarian options in advance.
As you set foot in this courtyard house-turned-restaurant, it’s hard to miss the life-size terracotta soldiers, painted beams and red pillars . All of these decorative elements impart a majestic feel befitting its imperial speciality – Peking duck – served to the banging of a gong. While a crossbreed between Cherry Valley and local white duck is roasting over date wood, tease your appetite with deep-fried king oyster mushrooms and mustard duck web.
WebsiteThe modern room furnished in a faux-industrial style easily passes for a chic bistro; the menu sees Hunanese classics reimagined with eclectic input from Guangdong, Sichuan and the like. Steamed fish head with pickled chilli duo uses bighead carp shipped daily from Qiandao Lake in Zhejiang. Pre-order this dish alongside other seasonal dishes when booking a table. On balmy days, ask for a table on the breezy terrace for an alfresco experience.
After passing through a red neon tunnel, diners are greeted by a copper cow sculpture that sets the scene for a beef-focused feast against panoramic views of the bustling Sanlitun area. Larger steak cuts for sharing, such as David Blackmore’s Australian Wagyu, Porterhouse and Tomahawk steaks, are portioned on individual plates tableside. The signature array of salt and mustard is equally impressive. Ask for a table on the terrace for the ultimate alfresco experience.
WebsiteThe spacious room in a large-scale shopping mall blends contrasting modern details and oriental motifs. The veteran chef is keen to craft refined, authentic Cantonese dishes using traditional techniques. The concise menu offers a wide range of Cantonese classics, such as roast meat, stir-fries, seafood and double-boiled soups. Crispy skin chicken, and osmanthus scrambled egg with conpoy stand out in particular. Warm, thoughtful service.
A household name for traditional Beijing home cooking since 1994. This branch directly opposite the flagship has a glass façade and sleek architecture. In this contemporary setting, calligraphy of the Chinese character "fu" is a nod to tradition. The wallet-friendly dishes may not wow but they are skilfully made with fresh ingredients. The old Beijing vegetarian assortment presents varied textures and sweet soy aromas; the braised Zhoushan hairtail is also worth trying.
In this chic modern place inspired by Paris's Left Bank, Gallic techniques and recipes hold no secrets for the seasoned head chef from Hong Kong. Chinese influences are also apparent in the fermented tofu-flavoured butter served with the bread, and the longjing tea panna cotta. His flexible prix-fixe lets diners choose four or five items from the à la carte menu, including signatures such as foie gras mousseline in pistachio tart shell, and scampi ravioli.
WebsiteNestled in an industrial park, Hong 0871 is a bit out of the way. But that doesn’t stop gastronomes from making a trip there for their refined Yunnanese food deeply rooted in traditions but updated with creative twists. Most ingredients are shipped from Yunnan and the menu changes regularly. But try stewed pig skin with red bean and preserved vegetable when it’s available: gelatinous pig skin soaking up the flavourful sauces is truly decadent.
This outpost of the namesake institution in New York City is furnished in classic American-style with burgundy leather chairs and dim, warm lighting. The menu and recipes are essentially the same as its Manhattan flagship, where the chefs and manager were trained to ensure the same standard of service across the board. USDA prime Angus steaks are dry-aged for at least 28 days and its signature crab cake will send your palate into overdrive.
Exposed, unfinished flakeboard in an upmarket restaurant? The passionate owner-chef has used the construction material to great effects in this intimate and stylish dining room. Omakase menus offer six to eight creative courses firmly rooted in Italian traditions, but with Japanese twists. The chef’s highly original recipes fare well with precise judgment and astute handling. The eight counter seats are the most prized spots to watch the alchemy unfold.
WebsiteReclaimed bricks, vintage ceramics and wood stoves set the rustic chic scene. Despite the panoramic views, your attention may be drawn to the rows of roast ducks in a display oven. The must-try chestnut-fed birds are prized for their unique nutty sweetness and crispy, wafer-thin skin. Well versed in both Beijing and Shandong cooking, the local chef presents a menu rich in distinctive Northern charm from rustic hand-cut noodles to exquisite seafood.
TripAdvisor review sample · 4.3/5 · 80 reviews
Country Kitchen, located on the 3rd floor of the Rosewood Hotel, offers authentic Beijing cuisine and Northern Chinese home-style dishes, holding a Michelin star. Food highlights include fruit-wood roasted duck, hand-pulled noodles, and unique desserts like white truffle ice cream, though some guests found the duck dry or flavorless. Service is generally warm and attentive, but occasional reservation issues and slow responses were noted. The ambiance is retro and elegant with city views, suitable for business or family dining. While most reviews are positive, some criticize the pacing and taste intensity. Advance reservations are recommended to secure seating.
Ideal for diners seeking authentic Northern Chinese cuisine in an elegant setting; advance reservations are advised.
Since 1994, this restaurant has been synonymous with authentic zhajiangmian. It moved to this three-storey location over ten years ago and is always jam-packed. Once you step in the shop, you can’t miss the two caldrons of rich and flavoursome soybean sauce made fresh every day, to be served on the side with house-made noodles. Beijing snacks such as fried pork balls, and blanched ox tripe in sesame sauce are other solid options.
The name of this shop says it all! Its signature braised beef shin is slow cooked for over 10 hours in a soy marinade with over 10 spices, resulting in robust flavours and tender meat. Dumplings, such as the popular beef and carrot variety, are made on the spot and enveloped in house-made wrapping. Feel free to choose your favourite toppings and vinegar dips from the self-serve condiment station. Braised beef is also available for take-out.
Tucked away in an alley, this restaurant converted from a historical siheyuan has a restored courtyard where customers can dine under a century-old toon tree. A Chaoshan native, Chef Fei sources the best ingredients from his hometown to turn them into refined culinary gems. The fish maw sautéed tableside with dried shrimps, crabmeat, chopped chillies, dried radish and XO sauce boasts layers of flavours. Try the boneless marinated goose web too.
WebsiteFor over a decade, this shop has been serving dumpling soup, steamed dumplings and potstickers that are stuffed and cooked à la minute – so expect slower service than at your average dumpling joint. Signature Baiwei dumplings come with meat, shrimp and veggie fillings; ovo-vegetarians may opt for the egg-and-tomato variety. Try the cold appetisers such as thinly sliced soy-braised pork trotter with the perfect ratio of skin, fat and lean meat.
In the lavish, richly textured space, strings of glass beads draped from the mirrored ceiling form a dazzling sculpture. The Milanese chef pays tribute to the culinary traditions of Northern Italy, updating them with a sense for playful drama, meticulous plating and modern techniques. Reimagined classics of Piedmont and Lombardy such as vitello tonnato, tagliolini con ragù di agnello, and agnolotti del plin are all immensely satisfying.
TripAdvisor review sample · 4.5/5 · 80 reviews
Mio, located in the Four Seasons Beijing, offers Italian cuisine with generally positive reviews. Food quality is frequently praised, particularly for steaks, pasta, and traditional tiramisu, with some diners highlighting creative multi-course menus. However, a minority noted small portions or average flavors. Service is largely commended for being professional and attentive, though isolated incidents of reservation cancellations occurred. The ambiance is described as elegant, luxurious, and warm. Value perception is mixed; while some find the experience justified, others consider the prices high relative to portion sizes and overall satisfaction.
Suitable for travelers seeking refined Italian dining with a higher budget.
The chain now runs a few establishments in Beijing and Chengdu, but the story started in 2021 at this very first outlet. A veteran with 20-plus years of experience under his belt, Chef Peng revamps the menu every now and then to keep it fresh. He presents a good-value set menu featuring 24 different chilli peppers – heaven for spicy food lovers. The butler, tea master and sommelier go the extra mile to deliver thoughtful, meticulous service.
The pared-back, uncluttered interior of this little gem tucked away on the ground-floor of an apartment block by Liangma River provides the perfect foil to modern French cuisine, characterised by top-notch ingredients, precise techniques and bold flavours. Dishes are exquisitely plated and reflect the dedication of the entire team. There are two set dinner menus to choose from with optional wine pairings. Save room for the decadent Galette des Rois dessert.
Founded in 1930, this state-owned restaurant specialises in Jiangzhe cooking, especially river fish cooked in myriad ways. Diners pick their own catch from the huge live fish tanks. The menu also features roast duck and regional cuisines. The Zhenjiang pork trotter aspic has the perfect ratio of fatty and lean meat; the stir-fried swamp eel in brown sauce is flavoursome and velvety. Reservations are only accepted for bookings before noon.
The modern room sports muted neutral tones and wood with occasional splashes of red and motifs depicting the Great Wall of China. There are also private rooms for parties of varying sizes. The menu errs towards Cantonese with occasional Jiangzhe accents. Cantonese barbecue and slow-boiled soups are permanent, ever popular dishes. The sautéed abalone slices with aged, dried radish unveil interesting textures, smoky wok hei and briny umami.
This branch of the chain restaurant serves three different nine-course vegan sets at various price points. Emphasising holistic well-being, both physical and emotional, the mindfully designed sets cover amuse-bouches, appetisers, hot mains, hot pot, salad, staple starch and dessert. No sign of greasy or heavily processed food here! Instead, organic produce is treated with a light touch so the natural flavours shine.
This bistro serves a small menu of Inner Mongolian beef and lamb cuts aged in-house. The lamb is prepared in myriad ways: mini lamb pie is made with porcini, truffle oil and parmesan in a vol-au-vent; the lamb skewer alternates dry-aged hind leg meat with fat. Made to order, the Hohhot lamb shaomai seduces with its meaty flavours and interesting textures. The signature cocktails that call for air-dried lamb or lamb ricotta are also ingenious!
The chef champions a novel Sichuan cuisine based heavily on Chongqing cooking. Expect an intense tingly numbness in the mouth from signatures such as mapo tofu with marbled beef or the appetiser of pickled chillies with peach kernels. To quench the burn, round off the meal with bingfen – an iced dessert made with shoofly seed jelly, seasonal fruits, distillers' grains and red beans. The array of alcoholic drinks will also put out the flames.
The interior is inspired by classical Jiangnan gardens; the menu is designed to re-enact the timeless beauty of Huaiyang culture. To ensure authenticity, the kitchen team from Jiangsu source produce from their home province. The sautéed river shrimps with chickpeas have incredibly deep flavours, and the slow-cooked lion's head pork meatballs are fluffy textured, with a hearty broth. Seasonal dishes and the chef's tasting menu are also worth trying.
Qian Li opened in a shopping mall in 2021 to serve various Taizhou dishes at wallet-friendly prices. Fresh seafood is shipped from Taizhou daily to ensure freshness and a good variety. The must-tries include yellow croaker and fish maw thick soup that tastes briny-sweet, rich and deep. Seasonal offerings such as promfet, Bombay duck and white crab are also keenly sought after. Booth seating offers some privacy, or book one of the two private rooms.
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.
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.
TripAdvisor review sample · 4.8/5 · 80 reviews
Maison Flo, located between Liangmaqiao and Lido, offers French cuisine with generally positive feedback on food quality. Dishes like seafood, foie gras, and desserts are highlighted, though some find items bland or portions inconsistent. Service is mixed; while many appreciate professional staff, others report slow responses or intrusive behavior. Ambiance is a strong point, featuring a rooftop terrace, Mediterranean decor, and a quiet, retro-chic atmosphere suitable for special occasions. Value perceptions vary significantly, with some guests finding it worthwhile and others considering it overpriced relative to the experience.
Suitable for diners seeking French ambiance and refined desserts, with prior service confirmation advised.
This place stands out from the crowd of typical Dongbei restaurants with its modern decor done out in red and white, and servers in tailored suits. That said, the food is unmistakably Dongbei, covering recipes from Heilongjiang, Liaoning and Jilin, albeit in smaller portions and finer presentations. In addition to classics such as fried pork loin in sweet and sour sauce, and pork stew with pickled cabbage, try rare culinary gems such as crayfish "tofu".
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.
WebsiteFor over 20 years, the brand has been a celebrated institution, both within and beyond Hunan. Its first outpost in Beijing greets diners with a bright red entrance, a visual clue to its hot fiery food. The must-try fried pork loin with crackling delivers fascinating textures and rich flavours. Rice paddy eel flown in from Hunan is slaughtered the same day before being stewed in shiso leaves and pickled mustard greens. The in-house preserved meat is also worth trying.
WebsiteChandeliers 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.
WebsiteThe owner has paid tribute to his ethnic roots by naming his restaurant, La Roba, after a subgroup of the Nuosu tribe in Yunnan. The exotic ethnic flair is manifest on every level from the decor and artwork to the waiters’ outfits and background music. The menu features all Yunnan’s classic dishes, such as the deliciously chewy millefeuille pea flour pancake. The Dali-style fish braised in pickled papaya is tart, fruity and appetising. Expect to queue at peak periods.
From its decor to its dishes, this restaurant is a celebration of Fujian culture. Diners can book one of the 13 private rooms, where tea sommelier service is provided, and pre-order a set menu. For authenticity, the all-Fujianese kitchen team insists on most ingredients being flown in daily from their home province. Signatures include braised eel with red mushrooms, pork cheek braised with dried squid, and sliced clam blanched in chicken stock.
Exquisite artwork and elaborate wainscoting set the scene for a dining experience that is the epitome of stylish, even down to the hand-painted tableware. The restaurant prefers to customise menus to diners’ tastes ahead of time, but à la carte choices also abound. Top notch ingredients are deftly crafted with spot-on seasoning and outstanding wok hei. During the mushroom season, try the sautéed lurid bolete with wrinkly chillies.
Slightly out of the way, this private rooms-only restaurant sits amid bamboo lined alleys and boasts an alfresco lounge, whose outdoor misting system creates an otherworldly aura. The menu features painstakingly prepared gems like camphor wood-smoked duck with crispy skin and smoky depth, as well as dishes that intelligently include house-made pickles and sauces. Exquisitely plated Kung Pao prawns burst with fruity spices and a hint of sweetness.
WebsiteWith stints in top establishments, the executive chef from Guangdong leads the kitchen team as it rolls out a lineup of Cantonese classics. Items like double-boiled soup and Cantonese barbecue need pre-ordering. Dried tangerine peel is a recurring theme on the menu – try deep-fried pork spareribs with Xinhui dried tangerine peel for rounded citrus warmth. Whelk slices and fish maw soup, slow-cooked for six hours, seduces with depth and umami.
Run by a team from Anhui, this restaurant opened its doors in 2023. The two-storey architecture seamlessly melds classical Anhui style and modern touches. The kitchen team imports most ingredients from Anhui for maximum authenticity. The signature dish, braised Huizhou smelly mandarin fish, is fermented in a wooden barrel for one month and boasts firm flesh and unique briny umami. In addition to the á la carte menu, check out the seasonal offerings.
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