Beijing Kitchen

Beijing Kitchen at SKP Beijing is a Michelin one-starred restaurant renowned for its refined Cantonese cuisine and elegant dining experience. Awarded One Michelin Star for high-quality cooking every year since 2020, it is led by its Hong Kong-born owner-chef with over 40 years of experience. Located on L6 of the premium dining floor of SKP Beijing, the restaurant combines traditional Cantonese techniques with modern flair, using seasonal, locally sourced ingredients with its signature dish being crispy deep-fried squab — made from 30-day-old birds, basted three times for ultra-crispy skin and juicy meat. Recommended!

One of the best restaurants in Beijing. Very good value for money for this Michelin-starred Chinese Restaurant. You shouldn't miss their signature dishes and they have the best roasted pork ever!

I just wasn't impressed at all! I ate at an amazing 1 start restaurant the night before, Poetry Wine, I highly recommend! The restaurant is in an upper floor of a mall. You walk in and is like eating in a cafeteria. Very bright lights and dated vibe. They don't offer wines by the glass. The menu has so many exotic things like shark fin and turtle. I feel bad for the unsustainable meat. All the dishes were mediocre. None were beyond ok.

Beautiful and best Peking duck of Beijing, incredible experience and price is good!! Love it, and the staff was very friendly and helpful!

Very nice place with friendly staff and good food, amazing

我覺得還是要說一下北京廚房為什麼我吃了一次這麼憤怒 我一人消費606加上服務費六十，一共六百六十六。相當於台幣2914差不多三千了。 真六啊，我覺得我好虧，為什麼這麼說？ 首先它價格高，我就拿高要求面對他。 咕咾肉的醬料給我一種放了很久的感覺，吃到嘴裡時和酥肉混在一起讓我感覺剛炸好的肉都被醬料拉低了水準。可能是我大概兩點才去的原因，比用餐高峰晚了一點，但至於用這種醬料給我嗎？ 楊枝甘露和龍蝦湯包稍微好一點，達到了基本的標準。 拿破崙千層酥簡直刷新了我味覺的下限，你們管這東西叫做拿破崙千層酥？這個品質的拿破崙千層酥要我128人民幣？它非常大個讓我無從下口，乾脆改名叫個塔吧，我看除了千層之外也沒有相似的地方。哪怕真的下口我也發現其中奶油和酥皮和水果非常不協調，他們在我嘴裡各唱各的，也可能算是特色吧。 黑松露焗走地雞，我該怎麼形容你的油，這味道真是讓我耳目一新，一口下去舌頭被油包圍到啥也不用吃了，肉是好肉，但我除了食材還能誇什麼？