The Huaiyang Garden

Huaiyang cuisine, one of China's four great culinary traditions, finds one of its most devoted interpreters here. The dining room transports guests to the classical gardens of Jiangnan, with rich jewel tones, perforated screens imitating Suzhou's patterned windows and hand-embroidered silk wallpaper. The kitchen is led by chef Xiao Fei, a Jiangsu native, who has created a menu defined by seasonality, painstaking preparation and subtle, layered flavours. The shredded bean curd with crab meat and egg white in superior soup sees tofu sliced into hundreds of razor-thin threads, combining them with king crab legs and a broth that simmers for hours. The beverage programme deserves equal attention: a carefully chosen wine list pairs with dishes alongside signature cocktails inspired by China’s central coast, such as the Slender West Lake, an aromatic mix of osmanthus-infused gin, Bénédictine, lemon and elderflower juices and floral mist.

Tatler Tip

For those seeking the full picture, tasting menus showcase the cuisine’s approachable elegance and exacting preparation. The restaurant also produces its own Suzhou cooking wine, a blend of a dozen spices and Chinese yellow rice wine aged for a year before being deployed to heighten aroma and flavour.