AKENOlangyijiudian

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 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.

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.

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.

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.

意大利菜

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.