Chef Daniel Boulud has "transplanted" his management team from his flagship restaurant in New York city to Beijing; he opened "La maison Boulud" in the impressive and so different "Legation Quarter" which is very close to the tian an men square; the service is discreet but very attentive and the food delicate and innovative; try "the Alaskan king crab salad with mango, cucumber, lime and mint-coriander dressing" or "the terrine of foie gras with apricot chutney, candied bitter almonds; all the techniques which chef boulud is widely recognized for weaving thoughtfully into native French know-how; the dishes enter and exit in union ,as thought the entire evening is an choreographed performance'

Jereume Leung opened in Beijing the sister restaurant of Shanghai's famous "Whampooa club"; on entering the traditional courtyard with skyscrapers towering above, you're led through a stunning entrance filled with candle-lit birdcages; the dining room is a large open space decked sleekly in black and white with latticed walls and twinkling decorations; and up above, goldfish swim in the transparent ceiling; leung himself manning stoves and is cooking dishes like the "sticky, soy-braised pomfret" or the mouth-wateringly "tender beef tenderloin with pistachio nuts"