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Beijing restaurants
Restaurants in Beijing, once the preserve of heavy Imperial cuisine, have diversified, serving everything from home-roasted Peking duck to sophisticated molecular gastronomy. Dishes from northern China are particularly strong in Beijing, though the myriad Chinese cuisines one can sample here include Cantonese, Sichuan, Guizhounese, and Yunnanese. The variety of international dining still lags behind the offerings in Shanghai, but maybe not for long, as many of Shanghai's best restaurants are expanding north. Locals tend to eat early, before 8 pm, so join them or risk surly service. Always insist on bottled water and avoid ice cubes; the tap water here isn't safe to consume.
Max Levy, the U.S.-born, Japanese-trained chef behind Beijing's Bei, the sleek mod-Asian restaurant at the Opposite House, shows his Big Easy roots with his...more
Old Beijing–style fare is dished up at this humble paper-napkin-and-disposable-chopsticks spot. As the name implies, it's not for the carb-conscious:...more
Michelin-starred Irish-born chef Brian McKenna, who opened Gordon Ramsay's Verre restaurant in Dubai, brought his scientific brand of gastronomy to Beijing in...more
This small hutong restaurant is a hidden gem. Tucked down a narrow alley in a converted house, it serves home-cooked treats from southwest Yunnan province. The...more
Hot pot is a must in Beijing, even in summer (what else are industrial-strength air conditioners for?). And there's no better place to try it than this...more
Northern China's rough-and-ready flavors are the focus at this restaurant in the Grand Hyatt hotel. The red-and-black dining room feels very "new...more
Entering Pure Lotus is like stumbling into a pleasantly surreal dream world. The nondescript parking lot entrance is disconcerting until smiling robed guides...more
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