One of the hottest tables in town, Bei focuses on cuisine from the chillier Asian climes. Conceptualized by celebrity chef David Laris, the innovative fusion of northern Chinese, Japanese and Korean gastronomy is executed by Chef de cuisine Max Levy who cut his teeth at New York’s Jewel Bako. Levy, a New Orleans native, brings a unique influence to these local dishes such as bone marrow with miso, watermelon and shiso. The ‘b sides’ are an extraordinary compilation of ingredients such as miso soup with bacon or pork belly with fermented tofu. There is a very reasonable set menu at RMB 288 for three courses and a seasonal menu at RMB 358 for four courses. If you’re dining with a group of friends then do as the Chinese do and book one of the ultra-chic private rooms designed by Neri+Hu that have their own RMB 358 set menu.