One of Beijing’s most elegant and upscale restaurants, the Courtyard has views of the East Gate and moat of the Forbidden City. Executive chef Rey Lim, who learned his craft at the CIA (the Culinary Institute of America, that is), turns out a version of fusion that relies on French-based cooking with a good sprinkling of Asian ingredients. You might find steamed sea bass with pickled bell pepper; jumbo shrimp with lemongrass-caramel glacé; or grilled lamb tenderloin with ratatouille. Come here to get away from Beijing’s crowded streets and sip a good wine, reclining on the brown leather sofa and overlooking the moat that once protected the imperial family from the outside world.