City dining guide
10 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
The young chef from Chaoshan region opened this cosy joint after working in some upmarket eateries. The room is decorated with wooden moulds for making stuffed dumplings, alongside coffee table books on Chaoshan cooking. The menu spins with the season, but staples such as marinated goose and the catch of the day like steamed silver whiting with chicken broth, are always on the menu. Make sure you book and pre-order your food.
From its lake-side location and lush garden, to private rooms with spaces for chess playing, flower watching and incense burning, every nook and cranny of Silver Cottage exudes an elegant aura à la Song Dynasty. The menu features Sichuan classics, like the painstakingly prepared dish snowflake minced chicken, all prepared with the freshest produce. Diners must book a private room and live Chinese zither recitals make the experience unforgettable.
Since graduating from culinary school, the owner-chef always wanted to open a one-of-a-kind establishment like this. The room is furnished in a rustic country style and is divided into zones, while food-related artefacts add interest to the experience. Traditional Sichuanese flavours are re-invented with Western techniques, witty word play and arty presentations. Standouts include fish head with artisan gluten noodles in a golden pea soup.
In 2021, the Hongkong owner opened Nan’s Gourmet at this dining hub. In the F&B business for over 40 years, he convened a kitchen team of mostly Guangdong natives to capture the essence of Cantonese cooking. The menu features classics like dim sum, Cantonese barbecues, double-boiled soups and sizzling claypot dishes. Try the steamed pork patty with sweet dried cabbage – the springy half-fatty pork in a briny-sweet seasoning is simply addictive.
The Taiwanese vegetarian restaurant chain chose a verdant location by the river for their first outpost in mainland China. The lofty interior is inspired by Japanese Zen Buddhism, imparting a calming vibe. Three set menus are offered, with thoughtfully named and meticulously plated courses inspired by kaiseki cuisine. Vegetables and mushrooms take pride of place on the menus; some dishes are given a Sichuanese twist with mala seasoning.
WebsiteThe culinary score offers novel twists on Sichuanese cooking. The dishes taste authentic, but also explore dimensions that differ from typical Sichuanese fare. The plating is minimalistic and contemporary. Try kung pao bird’s nest inspired by the 24 taste profiles of Sichuanese cuisine – velvety bird’s nest enrobed in a crunchy shell of kung pao sauce. White ferula mushroom and abalone are laced in Sichuan pepper oil loaded in numbing goodness.
Once a protégé of the Sichuan culinary master, the young owner chose to open her first venture in a secluded, serene hotel. She aims to re-create ancient Sichuan recipes, using precise techniques and premium ingredients from around the world. Braised mandarin fish topped with chillies boasts tender flesh in an aromatic, spicy sauce. Guaiwei chicken is dressed in a blend of over 20 condiments for layered, complex flavours.
TripAdvisor review sample · 4.1/5 · 80 reviews
Hidden Place in Yeraoda is a lively, noisy pub featuring rock music and karaoke. Food quality receives mixed reviews, with some noting decent options while others report hygiene issues like pests. Service is inconsistent, with complaints about rude staff and reservation errors. The venue is cramped with tight table spacing, and loud music hinders conversation. Entry restrictions, such as banning sandals, have caused negative experiences. While happy hour deals exist, the overall value is diminished by operational inefficiencies and a chaotic atmosphere. It suits young groups seeking energetic socializing but is unsuitable for those preferring quiet dining or refined service.
Suitable for young groups seeking a loud, energetic rock atmosphere, but not recommended for diners prioritizing quiet conversation or refined service.
The on-trend decor feels laid back; the menu showcases an array of home-style Taizhou classics, including seafood from the East China Sea, which can be steamed, braised, served in a sizzling claypot or even fried with chillies and aromatics. The pork tripe and chicken in gingery broth, a winter favourite, is served piping hot in a claypot for exceptional flavours. Try also shi bing tong – a pancake roll filled with pork, eel and vegetables.
The Hunanese brand manager and kitchen team strive to re-create specialities from their home province as authentically as possible. The must-try fish head steamed with five different chillies flown in from Hunan mesmerises with a complex depth of spiciness, remarkable umami and punchy tartness. The 18-second stir-fried Xiangxi yellow beef uses the clod cut, rife with meaty flavour, in conjunction with chillies and aromatics for a real kick.
This restaurant in an upmarket shopping mall serves an array of Fujian dishes with a Sichuanese twist. Most produce and seafood is shipped from Fujian, including squid from Zhangzhou, which is cooked in typical Sichuanese shuizhu style. The nourishing soup "Buddha jumps over the wall" is made with gourmet dried seafood for briny-sweet richness. For dessert, panna cotta with dai hong pao oolong tea melds velvety texture with floral earthiness.