And the black bookshelves laced with hot pink books hide the restrooms.

The main restaurant has two walls showcasing a Chinese artist, and an Asian artist, every three months.

Guests can take advantage of sitting on the terrace that overlooks Chang'an Avenue. Supposedly, Room is the only restaurant and bar that overlooks the grand avenue.

As for the food, the Scallop Crudo was delicious blend of Japanese fresh raw scallops topped with zesty fresh passion fruit juices and seeds. Served in a beautiful seashell, the heavy ice tray it came in did its job in keeping every piece of the sliced scallop icy cold.

The Pan-fried Scallop with Cauliflower Puree is worth a try. Dipping the scallops into the bits of spicy Moroccan sugar gave it a Chai tea kick.

Finally, a fun dessert was the Milk Chocolate Pop Tart. The light and creamy texture of the chocolate pudding contrasted well with the grainy chocolate soil and pop rocks in the mouth.

McKenna, who has worked at Michelin-star restaurants since he was only 13, created Room because he felt there was nowhere in Beijing that had all good things together in one place.

"In Beijing if you want good food you go to a good restaurant, if you want good drinks you go to another place, if you want to go dance, you go there," McKenna said.

"In New York, Miami or London, most of the places you see that are still packed at 11 or midnight are the places where people can lounge or hang out - the lounge is the new club."

Watch for another Room project to emerge later this year around the Gongti area.

There is talk it will include private Chinese dining rooms each equipped with their own kitchen and chef, a steakhouse, and private wine cellars.