Wuxi Yew Resort

This three-storey lakeside mansion is home to the first haute cuisine establishment of a nationwide dumpling chain. The kitchen and service teams deliver authentic Northeastern flavours and spot-on, friendly service. The two set menus focus respectively on abalone and sea cucumber, alongside seasonal seafood like raw marinated lobster and jellyfish, as well as the must-try sea urchin dumplings that burst with umami.

Tucked away in the Pingjiang historic quarter, this restaurant was remodelled from an ancient mansion encompassing the quintessence of classical Suzhou garden and architecture. Similarly, the season-driven menu is based heavily on Suzhou culinary traditions, enlivened by modern twists. Mantis shrimps with soft roe are dressed in fermented rice lees marinade and topped with caviar. The duck soup with ham and fox nuts presents rich flavours and deep umami.

Off the beaten track in Shushan Ecological Village, this restaurant is set in an idyllic landscape. Despite its distance from the city centre, locals flock here for authentic Suzhou cooking while on a day out in Suzhou's majestic nature. The signature braised goose is repeatedly steeped in an aged marinade with 16 spices so that the flavour penetrates deep into the bones. Clams with baby burr clovers are a classic with a unique grassy fragrance.

This shop is famed for its Aozao noodle soup, a Kunshan speciality and designated as intangible cultural heritage. Just a stone's throw from Pingjiang historic quarter, the restaurant is clean and cosy, albeit not particularly spacious. The noodles, cooked al dente, come with your choice of one or two toppings, such as braised pork, duck or fried eel strips – the most popular and loaded with umami. The red broth is flavoursome and sweet.

The simple, cosy room focuses on straightforward, deftly crafted Jiangsu classics. With dad and son in the kitchen and mum in charge of the front of house, it has built a loyal fanbase over the past 30+ years thanks to warm service, good food and budget-friendly prices. The braised pork belly with vegetarian chicken in claypot is the must-try: the soy-based faux meat soaks up the drool-worthy juices of the melty pork.

From the ornate outer façade to the serene interior overlooking lush greenery, this venue drips authentic Jiangnan charm. On the menu, Suzhou-style noodles take centre stage: order them in red soy-based broth, white meat broth or tossed in sauces and then garnish with your favourite hot or cold topping. The signature five-shrimp noodles offer a cornucopia of pleasure with the crustacean’s meat, roe and tomalley in shrimp broth and shrimp oil.

While the majority of diners love the traditional décor of this famous restaurant, its authentic flavours and generous portions at sensible prices find favour with all. Suzhou classic sautéed river shrimps seduce with natural umami and springy texture. Pork belly steeped in wine lees marinade boasts intoxicating aromas and melt-in-the-mouth, silky flesh. Its location near waterside Shantang Street is a hit at weekends.