On October 15, Michelin released the 2025 edition of the MICHELIN Guide Beijing. The new edition includes a total of 101 restaurants, of which 13 are new to the list: 3 with One MICHELIN Star, 3 Bib Gourmand and 7 MICHELIN-Selected restaurants. Lu Shang lu is promoted from One MICHELIN Star to Two. Michelin also presented 3 individual awards to 4 food and beverage professionals: the MICHELIN Guide Young Chef Award, the Service Award and the Sommelier Award, given for the very first time to a tea master.
" Rooted in centuries of history, Beijing’s culinary landscape seamlessly blends imperial traditions with the flavors and techniques from across China’s vast regions. From its beloved Peking duck to intricate court cuisine, Beijing’s dining scene has long been a symbol of cultural richness and culinary artistry." Mr. Gwendal Poullennec, International Director of the MICHELIN Guides, stated.
" For a few years, our Inspectors have been the privileged witnesses of such a legacy which continues to evolve, with the city embracing both tradition and modern innovation in ways that captivate food lovers around the world.This year, we are thrilled to maintain a strong selection in the MICHELIN Guide Beijing, with the exciting addition of many new restaurants. Among them, a few have earned coveted Stars, a testament to the resilience, innovation, and passion of Beijing’s culinary professionals. Beijing’s dining market remains vibrant and full of hope. The emergence of exceptional new restaurants, the preservation of traditional culinary skills, and the push toward innovation all fill us with optimism for the future.”
Lu Shang Lu is promoted to Two MICHELIN Stars, and 3 restaurants directly join the selection with One MICHELIN Star
In the 2025 edition of the MICHELIN Guide Beijing, Lu Shang Lu restaurant is particularly eye-catching. It has been unanimously recognized by the Inspectors for its high-quality ingredients, excellent cooking skills and stable standards, and is therefore promoted to Two MICHELIN Stars. In addition, 3 restaurants, joining the selection for the very first time, are also awarded One MICHELIN Star: the modern French restaurant Blackswan, the trendy European restaurant The Georg and the Cantonese restaurant The House of Dynasties.
In total, considering the restaurants which continue to be recommended with MICHELIN Stars, the MICHELIN Guide Beijing compile 24 One MICHELIN Star eateries, 3 Two MICHELIN Star establishments (Jingji, Shanghai Cuisine and Green Star King's Joy), and 2 Three MIHCELIN Star restaurants (Chao Shang Chao (Chaoyang) and Xin Rong Ji (Xinyuan South Road)).
Lu Shang Lu
Shandong cooking is the speciality here, especially Confucius cuisine, with sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef Haoquan Wang from Yantai knows the food from his home province inside out and is proud to serve his specialities. Inspectors particularly recommend the 45-day-old roasted duck served with caviar, prawn crackers and Shandong pancakes - a bold dish which combines the characteristics of both Beijingese and Shandong cooking.
Blackswan
In keeping with the name, feather motifs and graceful curves abound in the pristine white room of this restaurant in an idyllic spot overlooking a pond where swans and koi swim. As for the food, the experienced French chef Vianney Massot champions a unique take on traditional French cooking using local ingredients. The menu changes every season – the slow-roast wild-caught turbot boasts firm, juicy meat and two sauces complement its intense ocean flavour.
The Georg
The three-storey complex with an art gallery, a main dining room and a space for private banquets boasts pristine white walls dotted with artworks and greenery. It serves simple fare like smørrebrød (open sandwiches) for lunch and there is a single tasting menu at dinner. Pickled, smoked and cured ingredients are used aptly to show Nordic influences, without being overpowering. Meat and seafood sourced globally are complemented by seasonal produce.
The House of Dynasties
Inspired by Dream of the Red Chamber, an 18th century Chinese novel, the decor embodies that era's charm. With well-honed skills, the Cantonese chef Justin TAN from Zhanjiang reinvents his hometown favourites, presenting specialities such as double-boiled duck and fish maw soup, jackfruit wood roast pork, and jackfruit puff pastry. Zhanjiang-style sautéed lobster is jazzed up by sand ginger and black beans for a deep caramelised flavour and a mild kick.
4 Entries in the Bib Gourmand Category
Over the past year, Michelin Inspectors have searched the streets of the city for delicious and affordable restaurants and made them on the acclaimed Bib Gourmand list. This year's Bib Gourmand of Beijing highlights Beijing’s growing role as a culinary hub where diners can explore the rich flavors of China. Including 4 new entries, the full Bib Gourmand selection compiles no less than 21 awarded restaurants.
Blossom Vegetarian (Dongcheng)
Dotted with lotus motifs, this bright, airy, ground-floor dining room sports a neutral colour scheme. Private rooms and a banquet hall are located on the upper floors. The chef uses Chinese and western techniques to create photogenic vegan and ovo-lacto dishes that feel novel and vibrant. Start the meal with a spicy, tangy New Zealand bull kelp salad, followed by the treasure trio, the vegan chicken of which is especially good.
Hong Fan Qie (Yuyuantan South Road)
The flagship establishment of the chain has been around for over 30 years. The kitchen team of Hubei natives is picky about its ingredients, most of which are shipped daily from their home province to ensure freshness. The menu changes according to the 24 solar terms in the Chinese calendar and stars the best seasonal produce. Long-snout catfish with tomato boasts silky flesh and a tangy, mildly spicy sauce and sautéed young lotus seeds are sweet and crispy.
Jing Hua Lou
Via the grand entrance with a retro vibe, diners are escorted into a lofty dining room on level 2. Painstakingly crafted Beijing classics define the extensive menu, much of which dates back to the Qing Dynasty. The crispy duo blanched in oil manifests expert judgment of heat – pork tripe and chicken gizzards are both perfectly cooked. Thinly sliced smoked pork head meat is buttery and smoky. Round off with artisan desserts, like rose puff pastry or split pea cake.
Zhong
Tucked inside a converted courtyard house, this tiny gem with seven tables has just a small sign on its door. Chef Zhong from Yangzhou is also your waiter and host. He opened this restaurant in 2020 to showcase his hometown’s delicacies. Try the wine lees-marinated cold appetiser platter with green soybeans, shrimps, duck tongues and abalone – addictively aromatic and refreshing. Sautéed shredded swamp eel boasts a bouncy, velvety texture.
Finally, the new edition also includes 47 MICHELIN-Selected restaurants, covering nearly 20 cooking styles. Seven restaurants, showcasing seven cooking styles, are featured in the Guide for the first time: Chaozhou restaurant Chao Shang Chao (Xicheng), Fujian Restaurant representing Fujian cuisine, Huai Xiang Guo Se (Huaiyang cuisine), Hui restaurant Meng Du Hui, Dongbei restaurant Qiao Dong Bei, Sichuan restaurant Rong Pao and Cantonese restaurant Yue Jie (Qi Yang Road).
Three MICHELIN Guide Special Awards are handed out to 4 restaurant professionals
The Michelin Guide explores local cuisine and highlights outstanding people in the restaurant industry. Four talented and dedicated professionnas received either the MICHELIN Young Chef Award, Sommelier Award or Service Award. For the very first time in the world, the MICHELIN Sommelier Award goes to 2 professionals, including a tea sommelier in recognition of outstanding mastery of tea culture and knowledge.
Chef Vianney Massot, from the new One MICHELIN Star restaurant Blackswan, has been awarded this year's MICHELIN Young Chef Award. Chef Vianney Massot began his career at the prestigious Épicure in Paris before joining Joël Robuchon, where he spent nearly a decade in his laboratory. During this time, he was responsible for menu development and pre-preparation for Robuchon’s global establishments. Following this, he opened Restaurant Vianney Massot in Singapore, which earned a MICHELIN Star before its closure. 3 years ago, he began preparing the Blackswan restaurant, a French contemporary dining establishment. Having lived in Beijing for a few years, Chef Vianney has developed a deep understanding of local ingredients, incorporating seasonal Chinese elements into his menu. With a genuine passion for cooking, he is dedicated to creating exceptional culinary experiences that celebrates the richness of French cuisine.
The winner of this year's MICHELIN Sommelier Award is from the newly promoted restaurant Lu Shang Lu. Ms. Na JI is a senior tea sommelier who has been an invaluable member of the restaurant since its opening, bringing a wealth of knowledge about various tea leaves and tea culture. This is the very first time globally that the MICHELIN Sommelier award goes to a tea master, recognizing exceptional skills and knowledge of tea cultures. A local resident of Beijing, Na JI is passionate about tea and enjoys sharing her expertise with others. She combines technical skill with keen observations, offering insights into tea history, health benefits, and market prices. In addition to training the team in tea service, she holds a professional certification, ensuring that each guest enjoys a delightful experience with her expertly brewed tea.
Another sommelier from Lu Shang Lu Restaurant, Mr. Wenhua Wang, also won this year's MICHELIN Sommelier Award. Mr. Wenhua WANG is a seasoned sommelier with a focus on pairing wines with Shandong cuisine. He specializes in sourcing local wines and exploring the region's rich history of aged wines to complement desserts. He possesses extensive knowledge of both dishes and wines, paying close attention to serving temperatures and glass selection. Wang primarily offers Shandong wines and is dedicated to finding more local brews that enhance the dining experience, always taking the time to share his insights with guests.
Mr. Shuaishuai CHENG from the One MICHELIN Star restaurant The Georg won this year’s MICHELIN Service Award. Mr. Cheng, from Jinan, Shandong, is a dedicated profession in the food and beverage industry with eight years of experience. He graduated from Hotel Management College in Qingdao and honed his skills over four years at the Italian restaurant in Four Seasons Tianjin, where he received extensive professional training. For the past four years, Mr. Cheng has been a loyal team member at The Georg, demonstrating a strong passion for food and wine. He actively seeks feedback to enhance guest experiences and takes full ownership of his responsibilities. He is committed to adapting dishes based on guest preferences, effectively introducing Neo-Nordic flavors to local diners through thoughtful customization.
The Beijing restaurant selection joins the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in China and throughout the world.
Every hotel in the Guide is chosen for its extraordinary style, service, and personality — with options for all budgets — and each hotel can be booked directly through the MICHELIN Guide website and app.
Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an unforgettable hotel.
The MICHELIN Guide Beijing 2025 summary:
101 recommended restaurants of which:
- 2 Three MICHELIN Stars restaurants
- 4 Two MICHELIN Stars restaurants (of which, 1 promoted)
- 27 One MICHELIN Star restaurants (of which, 3 new)
- 21 Bib Gourmand restaurants (of which, 3 new, 1 from previous MICHELIN-Selected distinction)
- 47 Michelin-selected restaurants (of which, 7 new)
