On Monday, Michelin unveiled the 2025 edition of the Michelin Guide Beijing. It lists 101 restaurants, 13 of which are appearing for the first time: three with One Michelin Star, three with Bib Gourmand distinctions, and seven as Michelin-Selected restaurants.

One of the standouts this year is the Shandong cuisine restaurant Lu Shang Lu, which has gained an addition star, taking it to two. It was unanimously recognized by the inspectors for its quality ingredients, excellent cooking skills and consistent standards.

In a global first, the Michelin Sommelier Award has been granted to two professionals, including a tea sommelier, in honor of their exceptional mastery of tea culture and expertise. Both of the recipients, Ji Na and Wang Wenhua, are from Lu Shang Lu.

The three restaurants that have made it into the Michelin selection for the first time, each earning one star are modern French restaurant Blackswan, trendy European eatery The Georg, and Cantonese restaurant The House of Dynasties.

In all, the 2025 guide includes 24 one-star establishments, three two-star restaurants — Jingji, Shanghai Cuisine, and Green Star King's Joy, and two three-star venues — Chao Shang Chao (Chaoyang) and Xin Rong Ji (Xinyuan South Road).

Chef Vianney Massot of Blackswan received this year's Michelin Young Chef Award, while Cheng Shuaishuai from The Georg won the Michelin Service Award.

"Rooted in centuries of history, Beijing's culinary landscape seamlessly blends imperial traditions with the flavors and techniques from across China's vast regions. From its beloved Peking duck to intricate court cuisine, Beijing's dining scene has long been a symbol of cultural richness and culinary artistry," said Gwendal Poullennec, international director of the Michelin Guides.

"For a few years, our inspectors have been the privileged witnesses of such a legacy, which continues to evolve with the city embracing both tradition and innovation in ways that captivate food lovers around the world," he said.

He added that Beijing's dining scene remains vibrant and full of hope, and the emergence of exceptional new restaurants, the preservation of traditional culinary skills, and the push toward innovation all fill him with optimism for the future.