More stars in Michelin's new Beijing guide

The fifth edition of the Michelin Guide Beijing was launched on Thursday. It lists 105 restaurants, including three three-Michelin-starred restaurants, two two-Michelin-starred restaurants, 28 one-star restaurants, 20 Bib Gourmand restaurants, and 52 Michelin selected restaurants.

"While working on the fifth edition of the Michelin Guide Beijing, our team has been delighted to find that the restaurant sector remains steady and active," said Gwendal Poullennec, international director of the Michelin Guides.

"Our inspectors were also delighted to see the emergence and progression of many provincial cuisines, such as Fujian, Sichuan, and Hubei. By being deeply rooted and loyal to their culinary identities, these restaurants are proud ambassadors of their territories, as well as the perfect illustration of the cultural exchange that binds the capital with other provinces."

The most notable newcomer is Chao Shang Chao (Chaoyang). Open for three years, it advanced from two Michelin stars last year to claim coveted three-star status this year.

Maintaining their excellence, Xin Rong Ji (Xinyuan South Road) and King's Joy retained their three star accolades, and King's Joy continues to receive the Michelin Green Star distinction.

On the one star list, 25 restaurants, including Jing, Il Ristorante — Niko Romito and Jing Yaa Tang retained their stars, while three newcomers also made the list.

During the launch event, Michelin also presented three individual awards to recognize outstanding talents actively contributing to the Beijing dining industry.

The Michelin Young Chef Award was bestowed upon Li Zhanxu of Qu Lang Yuan, which features in the Michelin Selected list, the Michelin Service Award was given to Xiang Jinyang, from the Michelin selected Everlasting Happiness, and the Michelin Sommelier Award went to Li Xiaolong from the newly starred Lamdre.

Kevin Gao, Michelin China VP and head of marketing, said that the guide has been consistently at the forefront of exploration and innovation, showcasing the evolution of the restaurant scene in the capital.

"During our five-year presence in Beijing, we've witnessed a continuous expansion of offerings, with an increasingly diverse range of cuisine, now encompassing over 30 different types," Gao said.

"Additionally, we have observed the emergence of new trends within the sector, including the gradual proliferation of branded and niche restaurants. Notably, concepts like environmental sustainability, organic ingredients, and a focus on healthy dining have found their way into Beijing's culinary landscape, significantly enriching its dining options."