With a little effort on the chef's part, and the use of quality ingredients, any restaurant can make a significant difference to the dining experience.

Located at the basement level of the Tianyuangang International Center's Business Street, the newly opened Cherry Pavilion (櫻滿亭) is a bit difficult to find. But executive chef Zhu Shicai from Shanghai tries to make the foods here better and different.

Zhu worked as a chef in Japan for 20 years. He has served the Japanese emperor, as well as high officials. He believes that only the best ingredients, plus good skills, and a chef who really loves cooking can produce the best dishes.

His new culinary concept is realized firstly in the arty presentation of the dishes, which are simple, practical and above all, healthy. Teppanyaki goose liver is slightly frozen which gives it a better aroma and a more tender taste. Served with a special sauce, the goose liver literally melts in the mouth.

Flambe beef fillet, imported from New Zealand, is another specialty and shows the chefs' precise touch.

The restaurant has one teppanyaki table in the public hall, and several teppanyaki tables in its private rooms. But a large section of the restaurant is open for a la carte orders. The dcor is casual but elegant. Average spending would come to about 200 yuan per person.

Daily 11 am-2 pm, 5-10:30 pm. B1 Tianyuangang International Center, C2 Northern East Third Ring Road, Chaoyang district. Northwest of Sanyuan Dongqiao. 8446-4077. 朝陽區東三環北路丙2號天元港中心商業街B1樓

(China Daily June 22, 2009)