Beijing

Beijing is probably the most interesting city in China: Forbidden City, the enormous palace where the emperors of the Ming and Qing dynasties used to live, the Tiananmen Square, which is located right across the Forbidden City, the Great Hall of the People, the Monument to the People's Heroes, the Mausoleum of Mao Zedong, the Summer Palace which is a UNESCO World Heritage and the old Summer Palace. Beijing was also host to the Olympic summer games in 2008 with its innovative National Stadium, the Bird's Nest. If you don't like tourist masses and smog, visit Beijing in January or February; it is extremely cold but nearly no smog! Don't leave Beijing without climbing the Great Wall of China, which is located approximately two hours outside the city and it is an absolute must to try the Pecking duck!

Gourmet Restaurants

The definite guide for food lovers and those who want to become one!

LA MAISON BOULUD

Chef Daniel Boulud has "transplanted" his management team from his flagship restaurant in New York city to Beijing; he opened "La maison Boulud" in the impressive and so different "Legation Quarter" which is very close to the tian an men square; the service is discreet but very attentive and the food delicate and innovative; try "the Alaskan king crab salad with mango, cucumber, lime and mint-coriander dressing" or "the terrine of foie gras with apricot chutney, candied bitter almonds; all the techniques which chef boulud is widely recognized for weaving thoughtfully into native French know-how; the dishes enter and exit in union ,as thought the entire evening is an choreographed performance'

WHAMPOA CLUB BEIJING

Jereume Leung opened in Beijing the sister restaurant of Shanghai's famous "Whampooa club"; on entering the traditional courtyard with skyscrapers towering above, you're led through a stunning entrance filled with candle-lit birdcages; the dining room is a large open space decked sleekly in black and white with latticed walls and twinkling decorations; and up above, goldfish swim in the transparent ceiling; leung himself manning stoves and is cooking dishes like the "sticky, soy-braised pomfret" or the mouth-wateringly "tender beef tenderloin with pistachio nuts"