The high-ceilinged courtyard mansion was remodelled in 2013 to house this classy restaurant. In a similar vein, traditional Beijing dishes have been given a modern and eclectic makeover. Peking duck is served three ways that feature caviar, black truffle or carved into 108 slices the traditional way, boasting crispy skin and juicy flesh. Most dishes are made to order, some with tableside service. The sea cucumber with Peking style pork sauce is phenomenal.

Jingji is a portmanteau of ‘Beijing’ and ‘Yueji’, the official flower of the city. It specialises in royal cuisine that not only pays homage to the nation’s culinary traditions, but also captures the essence of regional recipes. The seasonally driven menu focuses mainly on seafood and vegetables – pre-order your favourite seafood. The must-try crabmeat and crab roe on crispy fish maw impresses by deep umami and contrasting textures.

Just a stone’s throw from Yonghe Temple, this serene restaurant is remodelled from a courtyard house and features a glass-roofed dining room. The chef honed his skills at his grandparents’ restaurant of the same name. Only set menus are available; try the classic menu to sample their specialities all at once. Regulars may opt for the solar-term menu that changes every 15 days. Live harp performance befits the restaurant’s classy elegance.

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.