Chef 1996

Beijing, China

Set behind a bamboo-lined alley on the outskirts of Beijing, Chef 1996 presents a thorough exploration of ingredients behind Sichuan heritage. With views into a tiled courtyard, the zen dining room sets the stage for slow dining with theatrical tableside cooking. Chef owner Liang Dee named the restaurant after the year her journey into refined Sichuan cooking began. With a fermentation fridge on display among tanks of live seafood, Dee's meticulously developed dishes subvert expectations of classic Sichuan cuisine. Expect smokey and tangy flavours layered over plain chilli heat, as showcased by the mapo tofu with crab and fermented pork. Other proteins shine with well-considered accompaniments. Come for vibrant flavours, from the beef with green peppercorns, while the Dalian wagyu shines in a deeply layered 14-vegetable broth with a numbing spice.

Key Information

• Tasting menu from $132
• Lunch and dinner: Mon – Sun
• 86 135 2150 9321
• Visit Chef 1996 's Website

Location

No. 4 Jia, Jiangtaiwa, Xinghuo East Road, Chaoyang District, Beijing,