TUI BLUE Taicang Hotel

The room sports a modern Chinese vibe, dotted with framed orange scarves and table mats in matching equestrian motifs. To suit the local palate, the kitchen dials down the heat slightly, but the food still packs an authentic Jiangxi kick. Rich, flavoursome double-steamed soft-shelled tortoise with fish maw is served according to a ritual that symbolises good fortune. Jiangxi-style three-cup chicken boasts firm flesh and perfect caramelisation.

A Chaoshan native, the chef sources items from his hometown, such as teal and sun-dried shrimps. Must-try classics include steamed fourfinger threadfin served chilled. Seasonal offerings embrace produce picked at the peak of its flavour. In summer, try the braised fish maw with chanterelles in a dried seafood broth, slow cooked for 5 hours and drizzled with balsamic vinegar. There are just five private rooms in this villa, so reservations are a must!

Exuding Zen-inspired serenity, the rooms reflect a philosophy that veganism isn’t just about the food, but is a way of life. Only set menus are served and they change every season to make use of the best local ingredients. Masterfully crafted and plated courses include some authentically recreated recipes from the past. Tea is also closely related to Zen so do order from the extensive tea menu to complement the dishes.

Vegetarian

Tou Zao is the highest ranking chef responsible for wok-fried dishes in a kitchen. The chef is justly proud of his deft control of heat, remarkable wok-frying skills and wok hei that are the hallmarks of his culinary score. The single prix-fixe menu is served omakase style and in a chef’s table setting for an intimate experience. Specific dishes spin with the seasons, but signatures like crispy chicken and spring rolls are firm fixtures all year round.

Once the property of IM Pei's family, this historical mansion is now home to the Shanghai flagship of this upmarket dining group. Adorned with Pei's original drawings and architectural motifs in the Suzhou style, the space befits the class of the brand. Book ahead and customise the all-inclusive, seafood-forward menu to your party's liking. Your maître d' ensures top-notch, detailed service. Ask the sommelier about wine or Chinese liquor pairing options.

In Hongqiao district, near a train station and airport, this restaurant is a popular choice among travellers. The head chef is a Shanghai native, who respects traditions, while exploring other Chinese regional flavours. His menu is heavily based on Shanghainese cuisine, with occasional Cantonese and Huaiyang dishes. Try his marinated pigeon with green Sichuan peppercorns and silky meat, and the umami-rich sautéed shredded fish with chive sprouts.