Sheng Xueyong, head chef of Blue Marlin Beijing. Wang Zhuangfei / China Daily

We tried the "big girl", which is made of X-rated peach liqueur, osmanthus wine, tonic water and a shot of "Spring Spring" made of blue curacao, peach liqueur, sprite and tonic. Big girl is luscious, and the latter one is relatively compact.

For lunch, there are also two sets of three-course menus: roasted halibut fish with seasonal vegetables (168 yuan or $21) or roasted T-bone steak with potatoes and seasonal vegetables (268 yuan). Both sets are paired with a vegetable soup appetizer, and soft drink or coffee.

If you go

BlueMarlin (Beijing location)

No 4, East Third Ring North Road, Chaoyang district

10:30 am－2 amdaily

01064629976

Website: bluemarlin.cn