GreenTree Inn Jiangsu Suzhou Shi Road North Tongjing Road Subway Station Express Hotel

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.

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.

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.

Red columns, tiled roofs and lanterns evoke the quintessence of Chinese architecture. On the menu, Suzhou noodles take centre stage, with Fengzhen-style pork noodles being a highlight (available May-Oct only). The white broth is loaded with umami and homemade wine lees impart depth and sweetness. In winter, try the braised pork noodles in a soy-based broth, and sautéed matsutake mushroom. Round off your meal with osmanthus fox nut sweet soup.

Most of the kitchen team hails from Yangzhou, so it is no surprise that the elegantly appointed restaurant specialises in Yangzhou cuisine. Handmade dim sum is the must-try. Served piping hot, the soup dumpling with crabmeat and crab roe filling is wrapped in wafer-thin dough and meticulously pleated by hand. Enjoy the soup with a straw before biting into the plump dumpling. Other traditional Yangzhou dishes are also worth checking out. Bookings recommended.

This Cantonese chef champions a fusion menu that melds Suzhou and Cantonese influences, ranging from timeless classics to painstaking heritage recipes. Nanjing-style braised goose is steeped in an aromatic marinade with over 30 types of herbs for hours. The mandarin fillet golden chrysanthemum fish is meticulously sliced and deep-fried. Everything is made to order so expect to wait. A limited number of private rooms require booking well in advance.

This wonton shop doubles as a cultural hub for Kunqu opera lovers – the owner is a Kunqu singer and named the shop after a character he plays in The Peony Pavillion. The room is dotted with opera photos, memorabilia and sheet music written in ancient Chinese notation. As for the score, the wontons are generously stuffed with an array of fillings, such as the signature abalone and pork variety, and served in a flavourful broth drizzled in scallion oil.