After a recent refurbishment, this restaurant in a long-standing hotel now boasts a bold red-and-green colour scheme. With 40+ years of experience under his belt, the chef puts a creative spin on Jiangzhe classics in dishes like boneless eel stuffed with smoked dried plums that looks and tastes divine. Another signature, osmanthus Peking duck, needs pre-ordering three days ahead. The numerous private rooms make it perfect for business meetings.