Fantasia’s young, innovative chef, formerly of the Park Hyatt, is attempting to bring new kinds of desserts to Beijing. We admire his creativity, but we’re not sure how the city will handle some of his flavor combinations. You’ll either love or hate the chocolate fonden (¥65), a wasabi-flavored chocolate lava cake. The salty miso crème brulee (¥65) also proved too challenging for our palates. But the more traditional sweets are extremely successful and exquisitely presented. We particularly recommend the mango cream (¥32) with pomelo and sago pearls and the flourless chocolate cake (¥35). A subterranean location puts the café out of foot traffic’s way, making it a comfortable, quiet spot to enjoy a sweet.

Sienna Parulis-Cook

Find it: B/1, Regent Land Bldg 1, 66 Gongti Beilu, 工体北路66号瑞士公寓1号楼, Tel: 6553-0001