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

Alameer sets itself apart from Beijing's cherished handful of homey Middle Eastern cafes by also being a bakery that specializes in Arabic sweets. You'd never guess it was a bakery, though, from the mosaic walls and metal garden furniture – intended, perhaps, to evoke more verdant surrounds than the dusty office buildings of Xinyuanli?

Incongruous moments are a dime a dozen in Beijing, but bringing our kids to this restaurant catering to Gongti clubbers proved unusually weird.