City dining guide
3 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
This immaculate white villa on the outskirts of the Garden City has a farm-to-table concept. All-time Suzhou favourites are cooked with produce from their own backyard and nearby farms, plus fish and crustaceans from Taihu Lake a few kilometres away. The signature deep-fried "squirrel" mandarin fish in sweet and sour sauce is pure indulgence. The sautéed wild rice stems in a shrimp roe sauce boast a crisp texture and natural sweet flavour.
Avant-garde portraits of Chinese opera singers fetchingly set against gilded birdcage chandeliers and window cut-outs. Modern Chinese style is carried through the menu and plating. Diners come here for skilfully made Hangzhou, Zhejiang and Cantonese classics; the signature Hangzhou braised duck has a delicate texture, rich flavours and complex aromas. The hand-torn tofu in a milky broth made with dried shrimps, ham and mushrooms is also unmissable.
TripAdvisor review sample · 4.8/5 · 80 reviews
Located within the Renaissance Hotel, Wan Li offers a refined dining experience with a strong emphasis on Peking Duck, often carved tableside. While the duck and dishes like black pepper beef receive praise, some guests note issues with food temperature or limited availability. Service is generally attentive and multilingual, though isolated incidents of poor communication or stockouts have occurred. The ambiance is elegant, suitable for business or special occasions, but may feel quiet during off-peak hours. Value perceptions vary; some find the pricing reasonable, while others consider it high relative to the experience. Overall, it is a solid choice for those seeking a hotel-based Cantonese and Beijing fusion menu.
Ideal for travelers seeking an elegant setting and authentic Peking Duck, with advance confirmation of menu availability recommended.
In a boutique hotel converted from a 500-year-old residence, this restaurant in Luxiang Ancient Village commands both lake and mountain views. It serves a grand chancellor feast that takes its cue from the season – wild greens in spring, lotus in summer, crab in autumn. Dongshan sliced lamb is sparingly seasoned to let its natural flavour shine. Duo Taihu shrimps are shelled and sautéed, or fried with the shells on for different textures. Reservation mandatory.