Lamdre
Beijing, China Mainland
2 Stars
The Experience
From Michelin Guide
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.
From Visitor Experiences
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.
From Visitor Experiences
Signature Ingredients
- Tofu steeped in broth.
- Porcini.
- Yunnan mushrooms, chargrilled.
- Green pepper and sea salt, used as a defining seasoning profile.
From Visitor Reviews
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.
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Lamdre, Beijing (50 Best Discovery)
Plant-based tasting menu, signature tofu with matsutake and wakame broth, organic and biodynamic wine list.
theworlds50best.com