Restaurant

Trained in Huaiyang cuisine, the owner applies the same level of care to preparing his noodles. Suzhou-style noodles work magic with Nanjing-style marinated meats in his signature beef brisket and tendon noodle soup – incredibly tender meat in an umami-laden broth made fresh daily from beef bone. Alternatively, you can ask for the "dry" version tossed in sauces. The sweet and sour pork ribs are another must-try, delivering depth and sweetness.