北京宜庄马驹桥感谢酒店Plus

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.

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.

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.

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.

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.

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.