When the Japanese design firm Super Potato took on the task of designing a restaurant space in the Grand Hyatt, there wasn't enough room for a full kitchen and a dining room. The solution: an open kitchen, envisioned as a showcase for the extraordinarily creative cooking talents of head chef Jin Qiang and his staff.

A supremely hip and stylish Taiwanese chain, also serving quality Hakka dishes. Everything
looks stunning and it tastes even better.

migao (米糕, glutinous rice with dried mushrooms and dried shrimp, stir-fried rice noodles, and meatball soup)

Taiwan tofu bao (豆腐煲, a tofu clay-pot seasoned with shallots, onion, chili, and black beans）

sanbei tianji (三杯田鸡, chicken reduced in rice wine, sesame oil, and soy sauce)

The restaurant is clean and tidy for a budget restaurant but its very popular so it tends to get a little noisy and the cigarette smoke can becoming annoying.  But you could say this adds to the Beijing feel.

The menu is really extensive and they have a great and reasonably priced Peking Duck (Kao Ya).  Their Gong Bao Ji Ding and Jing Jiang Rou Si are also highly recommended.  Also, no matter what you order, it comes in super-sizes.  This can be extremely economical if you have many mouths to feed.