Mr. Chips

Mr. Chips' shtick by and large is to take the humble art of battering fish and deep-frying chips to a more sophisticated plain, and it works. One-man kitchen machine Zak El Hamdou previously acted as head chef at London's three-star Michelin Restaurant La Tante and Beijing's Cours Et Pavilions Hotel, using here his Midas touch here on everything from battered cod to scotch eggs and striped seabass to Norwegian salmon. And then there are of course the chips, which rank as some of the best and most authentic British-style chips in Beijing.

Visit during the RMB 98 three-course supper menu with drink between 5-7pm for the best way to sample the menu.