Settled in wood and wicker booths overlooking a warren of hutongs, diners straddle the border between Beijing and Bangkok at this refined Thai restaurant. With decorations, key ingredients (like galanga and lemongrass) and a chef imported from Thailand, Patara is rigorously authentic.

As the Gongti branch celebrates five violaceous years of business, the new incarnation of this Beijing Thai institution has opened in a renovated traditional courtyard dwelling.

This glowingly lit Thai restaurant is a beckoning beacon to passing patrons of the neighboring super-nightclubs of Gongti West Gate. Those who heed the call are rewarded with a luxurious, tropical environment and the exciting aromas of Southeast Asian cuisine. A faint floral scent floats through the air – not an easy feat in a place that cooks up curries and stir-fry – and banana leaves wave from every corner. For a tasty, textured treat, start with the black fungus appetizer (RMB 32), served in a frozen ice bowl, smacking with lime juice, garlic, vinegar and cilantro. From there the thin, crispy scallion pancakes (RMB 25) nicely complement the creamy Malay beef brisket curry (RMB 69) – perfectly cooked chunks of tender meat, potatoes and bell peppers, which arrives simmering in a hot cooker. Tue-Sun 7pm-11pm. West Gate of Workers’ Stadium, Workers’ Stadium Xilu, Chaoyang District. (6652 9999)
金链花餐饮.朝阳区工体西路工人体育场西门

Part of a successful Hong Kong chain, Hei Hei Club has found a Beijing home amid Gongti’s neon ghetto. Hei Hei fits right in, the glittering disco balls and ornate chandeliers looking achingly familiar.

With only four tables and a sushi counter of untreated wood, Midorikawa uses its petite size to advantage, offering an intimate escape from the world beyond its latticed windows. As diners exchange confidences over a bossa nova soundtrack, sushi chefs with sharp outfits and sharper knives slice pricey, pedigreed seafood airlifted from Tokyo's Tsukiji market.