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SALT:
Salt is one of the most prominent restaurants in Beijing and with a fancy and an elegant contemporary minimalist decor. Its open kitchen provides a warmth around which the restaurant is built. Owner and restaurateur Gaby Alves is known not only for her creative menus choices, attention to detail, and consistent high quality fare. Situated in Chaoyang District, Lidu, this restaurant lets fresh ingredients, great wine, and exceptional service do the talking. Although the menu frequently changes, the Beef Tenderloin Steak, Pistachio Crusted Snapper Basil Sauce, and the Chocolate Souffle Cake with Molten White Chocolate Centre come highly recommended.
Masion Boulud:
One of the few and perhaps the most widely known restaurants in Beijing, is the Maison Boulud. As your online local restaurant guide, we do understand that you special place in Beijing, where you can enjoy Michelin quality cuisines from world-renowned chef Daniel Boulud. Hence, Chienmen #23 and Maison Boulud. In its elegant location next to The Forbidden City, Maison Boulud keeps true to its French roots while acknowledging Chinese and Pacific Rim ingredients, all according to time honored French techniques. Signature dishes such as Alaskan King Crab Salad, Spice Crusted Tuna with Aioli Sauce, Squab with Cherry Compote, and Milk Chocolate Bavaroise are recommended. Maison Boulud and Chienmen #23 (formerly the Legation Quarter) are unique to Beijing with standards that surpass those we often see in the great culinary capitals of the world.
Capital M:
It seems improbable to be sitting on a sweeping terrace overlooking Beijing's Tiananmen Square, eating a freshly-shucked Tasmanian oyster and sipping a New Zealand sauvignon blanc. But that's exactly what diners are doing at Capital M, one of the newest, and most stylish, additions to Beijing's rapidly evolving restaurant scene.
The food lives up to menu descriptions that display both a sense of fun and serious gastronomic focus, such as "pigeon, twice cooked so oh juicy & crispy, with boudin noir and harissa", and "the mayor of Nice's slowly braised oxtail". Imaginative cocktails, such as Shanghai Mule, provide a local twist on old favourites, while the wine list is well-balanced in both geographic and varietal terms.
"M" stands for Australian restaurateur Michelle Garnaut, who first made her mark on fine dining in north Asia with her M at the Fringe, opened in Hong Kong in 1989, and then, 10 years later, with the launch of the fabled M on the Bund, on Shanghai's waterfront. Capital M is the product of seven years of negotiation and planning.
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