Contemporary Chinese

This Haidian restaurant specializes in the finer aspects of Chinese dining and gastronomy, with a variety of regional treats like bamboo shoots from Anhui and steamed grouper from Guangdong.

Intimate and quiet eatery that boasts an impressive wine selection.

New Chinese plant-based fine dining restaurant in Parkview Green complete with dainty portions and a big price tag.

The Opposite House's Superfly takes a creative spin on Sichuan’s famous "fly restaurants" – casual eateries where locals buzz in and out to grab a quick bite to eat and catch up with friends – serving a range of spicy comfort food, Asian craft cocktails, and draft beer from Great Leap.

Located on the third floor of the Taikooli complex, The Five serves a modern take on Henan dishes, including lamb broth noodles, skewers, and a vast array of cold dishes to be enjoyed alongside craft beer from Slow Boat Brewery. Non-meat options also available.

Ling Long, the modern Chinese restaurant (to vastly undersell the concept) in co-living space Stey in Bei Zhaolong Hotel, that melds dishes that are distinctly modern French with flavors are unmistakably Chinese, something that the kitchen calls “re-fine dining.” For example, pork belly here perfectly evokes the flavors of traditional Dongbei-style pork and sauerkraut hot pot but is also worlds away from its usual rustic presentation, substituting melt-in-the-mouth slices of sous vide Spanish pork belly and a crystal clear consommé infused with pickled cabbage.

Stylish southern Chinese eats and a spacious rooftop terrace are but a few of the attributes that make this Taikoo Li restaurant a winner.

Opened by Gao Ran, and Yu Yang on the fourth floor of WF Central, the half-open casual venue focuses on (mostly) Henan cuisines with a modern touch, such as classic lamb huimian (烩面, RMB 48, lamb rock broth noodle), Kaifeng-style steamed meat dumplings, steamed vegetable cake, Maojian green tea from Xinyang, and drinks. 

Opened by three partners united in the simple goal to source genuinely good ingredients and combine them to make good dishes by chefs from eight different countries. The menu includes various concepts, including various Asian dishes as Chinese and Japanese noodles, Xinjiang-style barbecue lamb, rice, mamenori (Japanese-style soybean wrappers), as well as Western food with a twist, such as Sichuan-flavored cuttlefish pasta, foie gras risotto, soups, and several desserts. The bar also offers late night snacks at the al fresco area during sports games.

A private Chinese restaurant locates at Xiaoyou Hutong, opened by chef Zhang Zhicheng. Dishes are using fresh ingredients in best quality you could find in the market, and cooked to perfection with a lot of care. The restaurant is open for dinner, and the minimal expense of a table is RMB 5,000 for two to 10 people. Making a reservation at least a month ahead is necessary by calling 158 1069 3778.