Refer

Where Dongcheng Meets the North

Guijie Street in Dongcheng is one of Beijing's most concentrated dining corridors, a stretch of lantern-lit restaurants where Sichuan mala and Cantonese hotpot operators compete for foot traffic into the early hours. Against that backdrop, a Nordic tasting-menu restaurant is a deliberate counterstatement. Refer occupies a position on the street that its neighbours would find hard to explain: quiet, format-driven, built around sequence rather than abundance. That contrast is not incidental, it is the premise.

Nordic cuisine arrived in international dining conversation through Copenhagen's influence in the 2010s, when a generation of Scandinavian chefs began treating local seasonality and fermentation as a formal language rather than a rustic habit. The resulting tasting-menu format, now practiced from Gothenburg to Portland, translates imperfectly to most Asian cities, the terroir references don't carry, the wild-foraged ingredient vocabulary loses its local grounding. Beijing, with its own deep tradition of preserved and fermented foods, turns out to be a more receptive host than most. The logic of late-harvest pickling, aged proteins, and cold-climate restraint finds unexpected echoes in northern Chinese larder traditions.

The Architecture of a Nordic Menu in Beijing

The Nordic tasting-menu format is less about Scandinavian ingredients and more about a particular kind of editorial discipline: the chef selects the season's argument and builds the meal around it, course by course, rather than offering a repertoire. Each plate functions as a sentence in a longer text. The opening courses tend to be sparse and acidic, palate-setting moves, before the menu builds toward richer, slower-cooked preparations, then resolves into something fermented or preserved that closes the loop on what came before.

Chef Talib Hudda applies that structure at Refer, and the Beijing context gives it a specific charge. Northern China's winters are long and dry, producing a culinary calendar shaped by root vegetables, dried legumes, and preserved preparations not entirely unlike what Scandinavian kitchens are built around. Whether that parallel is made explicit in the menu or left as subtext varies by season, but the structural logic of a Nordic tasting menu, build, contrast, resolution, translates to a Beijing audience that already understands meals as progressions rather than collections of individual dishes.

102 House in Shanghai runs a comparably structured fine-dining program, while Bhoga in Gothenburg and Broder Café in Portland represent the Nordic format in its home markets. Refer sits between those reference points: shaped by Scandinavian discipline, operating in a city where the dining conversation is overwhelmingly Chinese.

Critical Position and comparable set

The 2024 Opinionated About Dining ranking of Asia's leading restaurants placed Refer at #126. OAD's Asia list skews heavily toward Japanese and Chinese formats, which makes a Nordic entry from Beijing notable by category alone. The ranking confirms that Refer is drawing the kind of informed, engaged audience whose opinions shape how a restaurant is positioned across the region.

Beijing's fine-dining tier includes a number of ¥¥¥¥ Chinese restaurants operating at comparable ambition levels. Xin Rong Ji on Xinyuan South Road and Chao Shang Chao in Chaoyang both sit at the ¥¥¥¥ tier with established regional cooking traditions behind them. Lamdre and Jingji represent the vegetarian and Beijing-cuisine ends of the same price tier. King's Joy, with its Chinese vegetarian format, rounds out a group of restaurants where Refer competes not on tradition but on format and critical credibility. Among that comparable set, Refer is the only restaurant operating in a European tasting-menu language.

Ru Yuan in Hangzhou, Xin Rong Ji in Chengdu, Chef Tam's Seasons in Macau, Imperial Treasure Fine Chinese Cuisine in Guangzhou, and Dai Yuet Heen in Nanjing illustrate how Chinese fine dining is consolidating around high-craft regional cooking. Refer occupies a distinct lane: it is not competing with those programs on Chinese culinary terms, but on the format discipline and seasonal specificity that Nordic-derived menus bring to any city they operate in.

Reading the Room on Guijie

Guijie's energy is high-volume and late-night by default. The street's character, loud, convivial, built around sharing plates and long tables, positions Refer as something of an outlier by design. A Nordic tasting menu demands a different social contract from its guests: you commit to the chef's sequence, you eat at the kitchen's pace, and the conversation happens around the food rather than in spite of it. That format works in Beijing precisely because the city has developed a tier of dining audiences comfortable with fine-dining formality outside of Chinese restaurant conventions.

A Google rating of 4.5 from six reviews suggests strong satisfaction among early guests.

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