苏州林登中心

One of the oldest lamb restaurants, San Xing has been around for decades. To ensure quality, the owner works only with the freshest meat. For larger parties, check out the lamb feast menus at different price points. The must-try braised lamb ribs in white broth is known for its intense umami and richness; order lamb blood curd on the side and add to the broth. Their steamed lamb dumplings are painstakingly crafted and tasty.

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.

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.

In a boutique hotel converted from a 500-year-old residence, this restaurant in Luxiang Ancient Village commands both lake and mountain views. It serves a grand chancellor feast that takes its cue from the season – wild greens in spring, lotus in summer, crab in autumn. Dongshan sliced lamb is sparingly seasoned to let its natural flavour shine. Duo Taihu shrimps are shelled and sautéed, or fried with the shells on for different textures. Reservation mandatory.

Situated right on the Grand Canal, this restaurant, furnished in traditional Chinese style, specialises in authentic Suzhou cuisine at sensible prices. The chef’s team excels in no-frills dishes that require solid skills. Suzhou style deep-fried eel is crispy in texture, coated in a sweet and sour sauce and sprinkled with sesame. Claypot rice with Suzhou braised pork, bamboo shoot, potato and extra chopped leeks is buttery and satisfying.

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 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.