Temple Restaurant Beijing

Tucked away in a buzzing alleyway steps away from the Forbidden City, this modern European restaurant blends Beijing's past and present in a smart and crowd-pleasing way. The sleek almost New York-style dining space is part of a revamped 600-year-old complex, which used to be a Tibetan temple and was later converted into a state-owned factory to produce Beijing's first TV sets. The restaurant is founded by Belgian restaurateur Ignace LeCleir, who had previously worked at Maison Boulud Beijing (now closed). Lunch comes in four set menus and features a comprehensive European cuisine ranging from German schnitzel to Italian bolognese. For dinner, the roast suckling pig and rice flaked crusted lobster are stellar. Or let the eight-course tasting menu sweep you off your feet.