Lamdre

Tucked inside a Sanlitun courtyard, it is the vision of Zhao Jia and chef Dai Jun, who together approach cooking as a dialogue with nature. The menu, divided between classics and seasonal, traces the shifting relationship between plant and palate: one constant, one fluid.

Dai, who has spent over three decades exploring plant-based cuisine, distils the essence of each ingredient with precision and calm. His dishes are free of excess yet full of life: tofu brushed with northern sesame, wild greens lightly fermented, or eggplant rendered silky and smoke-kissed. Every course feels deliberate, a moment of balance between purity and craft.

Lamdre’s commitment to sustainability runs through everything, from collaborations with organic farms to a beverage list built on natural wine, biodynamic bottles, and Chinese yellow wine polished to clarity. Even the tea list moves from daily drinkers to aged rarities, inviting guests into a quieter rhythm. The room itself, minimal and tactile, extends the same conversation between nature and form.

Tatler Tip

Reserve a late-evening seating when the dining room falls into silence; it’s when Lamdre’s intent, to let flavour and reflection intertwine, becomes most vivid.