Al Fresco Area, Boston Lobsters and More at the Upgraded Tiago

A recent run of blue sky days has seen Beijing's al fresco spots flooded with the hungry masses eager to make the most of the sun, a fact not lost on Tiago, whose Indigo branch just opened a 30-table outdoor dining area. As if that wasn't enough to lure you over, they've also revamped their menu at both of their outlets, promising fresh takes on their Italian staples made from only the best ingredients from around the world.

Tiago's new premium rustica-parma mushroom truffle sauce and honey pizza was absolutely delicious

Owner Katie Li told us that before they released the new dishes, the team had been testing them over and over again, “until everything was perfect, only keeping the outstanding dishes.”

Those who follow our blog will know how much we enjoyed Tiago's rustica-parma mushroom truffle pizza, which now has an upgraded younger brother in the form of their new premium rustica-parma mushroom truffle sauce and honey pizza (RMB 128).  “We use the best Farina 00 flour, and ferment the dough for 18 hours,” said Li, giving the base a delicious texture perfect for holding the pre-grilled mushrooms, parma ham, fresh mozzarella, and truffles. The salty prosciutto di parma balances the sweetness of white truffle honey sauce, and what can I say, it was so damn good and worth the trip alone.

Half Boston lobster with Australia Angus grain-fed 150-day tenderloin

Upon our last visit we also loved the Angus tomahawk steak (using 150-day grain-fed Australian beed), this time we went for half Boston lobster with Australia Angus grain-fed tenderloin (RMB 288). The chef cooked the tenderloin to the perfection, the crisp and juicy meat, seasoned with Himalayan pink sea salt and black pepper – what a match.

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Meanwhile, the Burger Festival is scheduled on May 28 (Saturday). Make sure you block your calendars early to be able to get in on the burger action!