PRICE:
Frommer's Very Highly Recommended

Named for the extremely rare lobsters with natural blue shells, this Shangri-La showcase restaurant is headed by the Irish-born executive chef Brian McKenna, who brings a whimsical, inventive touch to his dishes. He's one of the first chefs in Beijing to play with foam, foie gras, and lobster so well. The tasting menus, with a choice of 6 or 10 courses or 5 courses focusing on foie gras, are the best way to experience the restaurant, done up with sophistication in shades of -- you guessed it -- blue. McKenna has a special affection for dessert, so save room because he often packs in two, or even three, courses of sweets at the end of an indulgent meal.

Copyright: Excerpted from Frommer's Beijing, 5th Edition, (c) 2008, Wiley Publishing, Inc.

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