Core Fire Villafound Tongli

The elegant room has an airy feel thanks to picture windows that overlook a water feature. The veteran Shanghainese chef, who boasts a stint in an iconic Hangzhou restaurant, imbues Jiangsu classics with novel twists to keep the menu fresh and exciting. Inspired by the Qing Dynasty gastronomic bible, Recipes from the Garden of Contentment, he reinterprets heritage dishes in line with the seasons. The handcrafted dim sum lunch is another highlight.

Inspired by the Classical Gardens of Suzhou, the decor sports slatted floor-to-ceiling windows, pendant lanterns and a view of a koi pond. In addition to cuisine from his hometown, the Yangzhou chef deftly prepares Suzhou dishes and roast duck. His original creation, ‘Lotus in southern pond’, consists of sweet pea-studded chicken patty as a pod, bamboo fungus bound by hairy moss as a root and a flavourful broth. Suzhou style dim sum is also worth trying.

Breathtaking lake views form the backdrop to this generously proportioned room, which sports a modern art installation. It serves the same menu as its Beijing and Shanghai counterparts, showcasing meticulously crafted Cantonese and Jiangzhe dishes. Robust flavours, firm meat and the perfect ratio of fat make the poached chicken a hit. The braised oxtail in brown sauce melds Cantonese and Jiangzhe influences, while the fall-off-the-bone beef is tender and flavoursome.

Fast food

Fast food

Fast food