Shandong cuisine tops the bill here, starring Confucian cooking, sea cucumber and live seafood shipped daily from Jiaodong peninsula. This regional culinary score has no secrets for the chef, who hails from Yantai. Try his 45-day-old roast duck served with caviar, prawn crackers and Shandong pancakes in a knock-out mix of both Beijing and Shandong cuisine. The well-curated wine list, which shines the spotlight on Shandong, adds a special perspective to the experience.