New eats steam into summer's end

As the scorching summer draws to a close, Beijing's restaurant scene is heating up with the opening of several new establishments, bringing fresh energy to the city's vibrant culinary landscape.

Xifu Hotpot opened in Chaoyang district this July and is quickly making a name for itself with a hotpot experience that brings farm-fresh ingredients directly to the table. The restaurant is helmed by Jiangnan cuisine master Yu Bin, who, along with a team of renowned chefs, ensures every detail is meticulously crafted — from a selection of broths to premium seafood offerings.

Among the standout dishes is the sour soup snowflake beef broth perfectly paired with premium wagyu beef. The culinary team has also introduced a range of rich, master-crafted broths, including the traditional Hong Kong-style fish maw chicken broth, Yunnan matsutake mushroom broth and more adventurous options like spring water cilantro and preserved egg broth, as well as American lobster broth.

The newly opened Bon Boeuf restaurant is devoted to serving the finest steaks crafted from the best cuts of beef. Founders Wang Kun and his wife Ye Xin share an unwavering passion for steak that has taken them around the globe in search of the perfect beef — a mission that has become their lifelong pursuit.

After more than a decade of meticulous research and experimentation, they have perfected a stable aging technique. This natural process enhances the rich flavors, tenderizes the meat and preserves its nutritional integrity and juiciness.

Beyond steaks, Bon Boeuf offers a diverse menu of specialty dishes, including Normandy red wine-braised beef tripe, charcoal-grilled king crab legs and baked basque seafood risotto

Bistro Strong, known for its lamb-centric cuisine, has launched a new branch in Chaoyang district. The location features signature lamb dishes and offers a more diverse menu with refined cooking techniques.

Among the new additions is the steamed sweet razor clams sourced from Putian in Fujian province, delicately steamed in a clay pot, resulting in a subtle wine aroma with a naturally sweet flavor.

Another highlight is the organic yellow rice cake crafted from premium yellow rice and filled with organic red bean paste. These handmade cakes are fried to perfection in 100 percent pure Northwest flaxseed oil, bringing the distinct flavors of Northwest cuisine to the dining table.