About Bei
Bei, the signature restaurant at The Opposite House in Sanlitun, runs as Beijing's quiet power-dining room — the kind of place senior bankers, embassy officials and visiting C-suites book for the discreet conversation that needs to land. Forty covers across the main floor and three private rooms accommodating six to fourteen each.
Chef Hank Chao's menu travels Asia through a contemporary French lens — a Hokkaido scallop with yuzu kosho beurre blanc, a Korean-spiced lamb rack with sesame jus, a Beijing-duck-fat aged tagliatelle with wagyu ragù, a Sichuan-pepper-and-dark-chocolate dessert. Portions are precise; the eight-course tasting is the format most regulars order; à la carte holds depth.
The wine cellar runs four hundred-plus labels with serious depth in Burgundy and a meaningful Italian programme. The cocktail bar at the entry runs an excellent Asian-spirit list (baijiu, soju, sake, shochu) plus classic European cocktails. Service is bilingual, fast, and exceptionally read on the room — the team know their regulars by name.
Bookings via the Opposite House website three weeks ahead; private rooms book six weeks out for prime-time slots. Dress smart-casual to business; jackets welcomed at dinner. Allow two and a half hours for the tasting menu.
Best Occasion Fit
When the deal needs Beijing privacy and a kitchen that signals taste without shouting it, Bei is the answer — a private room, a wine list that reassures, a chef whose résumé travels, and a service team built for the long, considered evening.
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