Lamdre

A pitched roof skylight illuminates the main room naturally; the private rooms and balcony also feel cosy. Chef Dai, former head chef of a renowned vegetarian restaurant, serves a season-driven tasting menu. His famous tofu is steeped in a matsutake and wakame broth and seasoned with soy sauce house-brewed with rice, kombu, honey and shiitake. Choose between the two wine pairing options with natural, organic, sustainable and biodynamic varieties.

What makes it distinctive

• Two MICHELIN Stars for vegan cooking in Beijing.
• A skylight in the pitched roof floods the main room with natural light, with private rooms and a balcony kept deliberately cosy.
• Veteran chef Dai trained in Japan on plant-based ingredients, the menu tracks the seasons closely.

Signature Ingredients

• Tofu steeped in broth.
• Porcini.
• Yunnan mushrooms, chargrilled.
• Green pepper and sea salt, used as a defining seasoning profile.

Menu

• Seasonal vegan tasting menu built around vegetable-focused technique, not substitutions.
• Signature references include porcini with green pepper and sea salt, using Yunnan mushrooms chargrilled for smoky aroma.
• Tofu is steeped in broth for depth and perfume.