Modo's menu revolves around the 'Sharing Plates' concept: sharing smaller and larger courses of food among diners instead of consuming portions individually. It's a fun and interesting dining experience, offering guests the opportunity to savour a great variety of dishes from our menu, while sipping wines picked from one of Beijing's most original and extensive wine lists.

Lunch (changes weekly)
Dinner Menu
Afternoon Menu
Events
Happy Hour Dinner Set
Valentine's Day Dinner Menu

Daniel Urdaneta

Hailing from Venezuela, Daniel moved to Beijing in 2005 after cooking his way through restaurants in Latin America, the US and Spain.

Introducing the 'small plates' concept to customers in Beijing was Daniel's personal bet on Modo. "It means you can sample and share a wide variety of dishes. It frees you from the usual starter, main, dessert and adds spontaneity to the whole dining experience."

When asked to describe the food served at Modo Daniel's response is: "To create my dishes, I draw inspiration from many different cuisines: South American, Mediterranean, and even Chinese. But I believe that the real ability of a modern chef should consist of translating his own skills and influences into his own style. A style that defies categories."

Alex Molina

Alex, a wine enthusiast, is one of the founders of Modo. Before moving to Beijing in 2006, Alex worked extensively in the Food & Beverage industry in his native Colombia, the US and China.

"When we thought about opening another restaurant after Mosto, we agreed on one basic notion: we wanted to do something completely different from what we had done before", says Alex. "We wanted Modo to be a more convivial dining experience, inviting people to share food in a hip and laid back setting".

Food wise, Modo introduced the concept of 'small plates' to Beijing: tasty and savoury small servings are shared between friends and washed down with wines picked from an extensive wine list.

Introducing the Enomatic wine dispensers to guests was part of the whole endeavor, and something that Alex felt strongly about: "I simply love these machines" says Alex with a grin "They allow you to taste a wide range of great wines by the glass. It is a very simple and economical way to discover new wines:for connoisseurs and novices alike. I like the fact that Modo has a very 'democratic', unassuming approach for both food and wines. And I think that's what our guests appreciate about it too."

In Latin, modo means 'manner' or 'way'. We encourage our guests to enjoy the food we serve the Modo way, which means share our small and large plates with your friends and relish in the variety of flavours we offer. The Small Plates are served straight out of the open kitchen in a hip and casual dining space. This is eating the Modo way.

When it comes to wine at Modo, we not only feature an original wine list with a unique selection of more than 80 different labels from around the world. We encourage you to taste wines in a different, innovative fashion. The two Enomatic machines on our upper floor enable you to taste premium wines by the glass at affordable prices. Upon purchasing the Modo wine card you can leisurely pour yourself the grape of your choice. It's a simple, straightforward way to give you the pleasure ofsampling a variety of great wines without denting your wallet: for connoisseurs and novices alike.

The Miracle is this: the more we share, the more we have. Captain Spock.

Daniel Urdaneta - Best Chef of the Year 2012

Press 54, New Western Cuisine-Nov 12 Damernas Varld-Nov 53, Herald Tribune-Sept 12 52, Herald Tribune-Sept 12 51, Herald Tribune-Sept 12 50, OK Mag. Nov. 12 49, OK Mag. Nov. 12 47, OK Magazine - Oct 12 48, OK Magazine - Oct 12 48, OK Magazine - Oct 12 45, Lifestyle - October 12 46, Lifestyle - October 12 43, Ceci-August 12 44, Ceci-August 12 42, Elite Style-June12 41, Elite Style-June12 40, City Weekend - June 12 39, China Daily, May 12 38, Time Out - May 2012 37, Beijinger - April 2012 36, The Times London - Feb 2012 35, The Times London - Feb 2012 33, South China Morning Post - Dec 2011 32, South China Morning Post - Dec 2011 31, Korean Magazine - Dec 2011 30, Korean Magazine - Dec 2011 29, Case Da Abitare - Nov 2011 28, Case Da Abitare - Nov 2011 27, Case Da Abitare - Oct 2011 26, Case Da Abitare - Oct 2011 25, Case Da Abitare - Oct 2011 24, Case Da Abitare - Oct 2011 22, That's Beijing - July 2011 21, That's Beijing - July 2011 20, That's Beijing - July 2011 19, New Western Cuisine - July 2011 18, New Western Cuisine - July 2011 17, New Western Cuisine - July 2011 16, New Western Cuisine - July 2011 15, Time Out - July 2011 14, Time Out - July 2011 13, Time Out - July 2011 12, That's Beijing - June 2011 11, That's Beijing - June 2011 10, El Commercio - July 2011 9, Travel + Leisure - May 2011 8, Travel + Leisure - May 2011 7, Travel + Leisure - May 2011 6, Travel + Leisure - May 2011 5, Lifestyle - May 2011 4, Lifestyle - May 2011 3, Family Matters - May 2011 2, Family Matters - May 2011 1, Family Matters - May 2011 01-7, AD Magazine - May 2011 01-6, AD Magazine - May 2011 01-5, AD Magazine - May 2011 001-4, Elle Magazine - May 2011 001-3, Elle Magazine - May 2011
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Watch Daniel in action with Eileen Wen Mooney & Chef Chen
Watch Modo's fabulous wine dispensers, minute 5:54
Watch Alex on wines, minute 14:40
Watch Alex & Daniel on CCTV's Up Close with Eyee Hsu
Watch MODO and Mosto for Beijing's 1st Restaurant Week
Watch MODO and Mosto supporting Jamie Oliver's Food Revolution Day, 19 May 2012
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In the Community
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Thank You
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Please get in touch with Christina for any further information:
christina@mostobj.com

For reservations please call: +86 10 6415 7207
For all other queries, write us to contact@mostobj.com