瓦西姆酒店南京

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.

The owner’s grandpa used to be a street vendor selling cold jelly noodles. In 2011, when the owner opened this restaurant, he decided to uphold this legacy and put them on the menu. The fine, velvety noodles are made with three types of starch, topped with dried radish and chilli and dressed in a sauce that is sweet, sour, savoury and spicy - all at the same time. Red-braised beef rib tips boast deep flavour and the cartilage adds a lovely texture. Reservations recommended.

The young chef-owner learnt his craft from his father, a renowned master in Huaiyang cuisine. At this restaurant, he flaunts solid technique, with his simple, well-made – and competitively priced – Huaiyang fare. The brine-poached pigeon has juicy, silky meat and imparts lingering umami. Check out the chef's recommendations on the blackboard, too. Certain painstakingly made dishes, such as sweet and sour "squirrel" mandarin fish, and eight treasure gourd duck, need to be pre-ordered.

Perched atop a sky-scraping hotel tower, the lofty room affords stunning views of the city's skyline, complemented by blue fabric sculptures suspended from the white ceiling. The owner, a Nanjing native living in Paris, opened the restaurant in 2021 to serve refined French cooking with a modern twist in the form of a concise à la carte menu, six-course tasting menu and T-bone steak set. Save room for the millefeuille with caramel and raspberry jam.

This restaurant on the 50th floor of a hotel tower commands panoramic views of the city. Inspired by the water towns in Jiangnan, the decor melds ancient traditions and modern aesthetics. The large menu features a wide array of choices – mostly Huaiyang in origin, alongside some Jiangzhe classics. Signatures such as shredded dried tofu and lobster braised in chicken stock or home-style deep-fried veal show influences from other Chinese regions.

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.

This restaurant is famous for its traditional Huaiyang dishes underpinned by intricate knife work as well as precision in cooking temperatures and times – think chrysanthemum tofu, thinly shredded dried tofu with eight treasures, and sautéed hand-peeled river shrimps. The head chef, a Nanjing native, has been honing his art for over 20 years. His seafood-heavy menu is akin to a potted history of Huaiyang and Jiangsu culinary culture.