Eat beat

Crustacean sensation

Jing Yaa Tang's executive chef Li Dong has created a seasonal crab menu, which will run through Dec 6, after leading his team on a trip to Yangcheng Lake in Jiangsu province. Avocado crabmeat tartar is a fresh starter. Pan-fried buns stuffed with crabmeat, crab roe, black truffles and mushrooms is another highlight, as the freshness from the mountains and the sea combines to create a tasty sensation.

B1, No 11 Sanlitunlu, Chaoyang district, Beijing. 010-6410-5230.

Spicy winter warmer

Beijing Rasoi (Hindi for Beijing Kitchen) bills itself as "the capital's first upscale Indian restaurant". Its fine wines, imported Kingfisher beer and authentic Indian dishes, complete with homemade, spongy-soft paneer, all testify to its claim that you can dine like a diplomat or CEO, savoring dal, roti, raita, biryani and chicken tikka masala over a business lunch.

No 106, Caochang, 19 Tianze Road, Chaoyang district, Beijing. 131-2650-0383.

Authentic Thai food

The whole team of chefs and service staff at Lanna Thai Cuisine Restaurant in Beijing are from Thailand. Some popular Thai snacks, such as the curry sausage, spicy-and-sour raw shrimp, and scallop salad are as authentic as you will find outside of Thailand.

3F, Yintai Center, No 2 Jianguomenwai Dajie, Chaoyang district, Beijing.

Crab'em while you can

Sifangsanchuan restaurant has created seven crab dishes to celebrate the crab season. They will be available through Dec 15. Drunken crab, steamed crab, spicy-fried and boiled varieties - each uncovers different possibilities. Be sure to finish with the creative crab egg tart.

2F, Nansanlitunlu, Chaoyang district, Beijing. 010-8588-7150.

China Daily

(China Daily Global 11/08/2019 page14)