Following the restoration and opening of the Temple Hotel (see W*152), the new Temple Restaurant is the next phase of extensive renovations to a 600-year-old temple in the heart of Beijing's hutongs, behind the Forbidden City. Australian architecture and design firm, Hassell, has given the space a modern spin. The man behind the eatery is Maison Boulud's Ignace Lecleir, whose restaurant menu of contemporary European fare includes dishes such as seafood tartare with cauliflower velouté, suckling pig with caramelised apple compote and salted caramel tart.