Populardining and entertainment district Sanlitun is fast becoming the city’sgastronomic destination. A couple of noteworthy additions to the dining scene: Modo, which serves South American andScandinavian–inflected fare like smørrebrød with herring and pickled radish andarepas with avocado and chicken; Colibri,an airy café with cupcakes galore; and Transit, a sleek Sichuan restaurant.

I’ve beenfascinated by the renaissance of Chinese eateries in the capital and how Beijing has really emerged as the place where you can sample an enormous range ofauthentic, regional Chinese cuisines in sophisticated surroundings. It’s been aremarkable transformation, given that as recently as the late 1990’s it was aculinary wasteland thanks to the long-lingering effects of the CulturalRevolution.

JenniferChen is Travel+ Leisure's Asia correspondent. You can follow her on Twitter at xiaochen6.