Jingji, which is a portmanteau of ‘Beijing’ and ‘Yueji’ – the city’s official flower, reinterprets traditional royal cuisine with unique touches. The two set menus served in the main dining room focus on dried seafood, mushrooms and vegetables. Try the firm-textured braised fish maw in a flavoursome broth. You can customise your menu if you book a private room – ask for pan-fried chive pockets and stir-fried flatbread strips with cured lamb.