北京王府井希尔顿酒店

Though 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.

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.

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.

Designed 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.

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.

Hidden 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.

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.