Ling Long.

Situated on the third floor of the BEI Zhaolong Hotel, Ling Long serves as a theatrical stage for chef Jason Liu’s "Re-fine Chinese" cuisine. The dining room is defined by a dramatic crimson palette and a central wisteria installation that doubles as a floral studio by day, lending the space a gallery-like atmosphere. Taiwanese-born and French-trained, Liu applies molecular techniques to a menu built entirely around tasting courses. Signature plates like the Shandong A5 Wagyu with oyster and the multi-textured Chinese honey dessert showcase a commitment to seasonal Chinese ingredients presented with architectural precision. It is a highly composed, dinner-only experience that balances technical complexity with deep respect for local flavors, making it a sought-after reservation for those tracking the evolution of Beijing’s contemporary fine-dining scene.