Nanjing RSUN Hotel

The owner's father was a chef at Jiming Restaurant, an iconic Nanjing establishment. Having inherited his skill for making authentic Suzhou-style soup dumplings, she opened this no-frills shop in a residential neighbourhood in 2012. On the concise menu, the handmade soup dumplings with thin skin and juicy, mildly sweet pork filling are the main event. Regulars also opt for pork wonton soup. Closes at 2pm. Arrive early to avoid disappointment.

For almost 40 years, this small halal shop has won the hearts of locals with its well-made beef dishes. Potstickers are the must-try, seducing with crisp charred bottom, plump juicy beef filling and tempting scallion aromas. Beef wontons are little bombs bursting with meaty umami in a translucent velvety skin, served in a peppery beef broth. Other braised beef cuts and offal are also flavoursome, tender, and just the ticket with all kinds of noodles.

Founded by her mother back in the 1990s, this tiny gem continues to specialise in no-frills snacks as the current owner follows in her mother’s footsteps with all-time favourites like duck meat glass noodle soup, whose broth is slow cooked for hours to build up deep umami, while duck blood curd and duck intestine add varied textures. Glutinous rice balls in red bean soup are perfumed by sweet fermented rice. Also try soupy pork dumplings.

This unassuming-looking joint in a residential building has been in operation for over 20 years and locals are hooked on the home-style Jiangzhe dishes. With about 40 items on the menu, it's all killer, no filler. Top picks include "ruan dou" rice paddy eel served in a sizzling pot – incredible wok hei marries scallion aromas, deep umami and peppery warmth. The brine-poached pork intestine features bouncy meat on a bed of shredded tofu skin.

Trained in Huaiyang cuisine, the owner applies the same level of care to preparing his noodles. Suzhou-style noodles work magic with Nanjing-style marinated meats in his signature beef brisket and tendon noodle soup – incredibly tender meat in an umami-laden broth made fresh daily from beef bone. Alternatively, you can ask for the "dry" version tossed in sauces. The sweet and sour pork ribs are another must-try, delivering depth and sweetness.

The sign may say "ramen king" but this shop is routinely packed with fans of beef potstickers – just queue at the machine to order yours, then present the ticket to collect them. These potstickers have crispy golden bottoms and a soupy filling redolent of scallion. Those in the know dip them in vinegar and chilli oil for an extra kick. The menu also includes staples typically served in halal noodle shops, such as lamb dishes and cold appetisers.

Remodelled from a heritage building, Le Siècle is the fine dining spot of a luxury boutique hotel. It seduces with its contemporary take on European fare curated into set menus and à la carte choices. Diners are requested to confirm their orders ahead of time. Fluffy house-made dinner rolls are a great prelude to mains that are meticulously crafted with quality produce from around the world, such as Aussie Wagyu in the chef's original sauces.