[Photo/China Daily]

Chef Jackie Fong brings a repertoire of Cantonese delicacies to the newly renovated Chinese restaurant in Beijing's Renaissance Capital Hotel. The most satisfying mouthfuls at a recent menu tasting may have been poured from a teapot: double-boiled conch and black truffle soup (260 yuan or $39 per person). Hong Kong native Fong says the real thing is hard to find in Beijing because it takes hours to make properly. Variations on the savory theme include fish maw and black truffle; and crocodile meat, fritillary bulbs and double coconut.

The Garden, 61 Dongsanhuan Middle Road; 010-5863-8241 ext. 8241.