Food and drink
Cantonese father-son chef duo Peter and Wilson Lam have formulized what they believe to be the perfect Peking duck: 43 day old, 2kg birds, roasted for a longer than usual 65 minutes over 30 year-old jujube wood. Dipped in a zappy, Cantonese-style duck sauce, and folded into gently steamed pancakes, the results are hard to refute. Supporting dishes are largely faultless too, and the dim sum is up there with Beijing’s best.
Effortlessly chic and stylish, and probably the only duck restaurant in town you could deign to call romantic.
Most other restaurants in Beijing don’t come close to the composed, attentive service here.
Inside the ‘1949 – The Hidden City’ complex, which, like the name suggests, is tricky to find. Head southeast from Sanlitun Village and make your way through or around the Pacific Place Century building – it’s just behind it.
Any restaurant that boasts ‘Beijing’s first Bollinger Bar’ gives you an idea of the price. Look out for half-price dim sum deals at lunch – a steal for the quality.
- First-time travellers
- Special occasions