Restaurant
Hua Chi 88
The head chef is a Suzhou native with over 30 years of experience in Jiangsu cooking. Only the freshest local produce makes it into his repertoire, which boasts spot-on seasoning and exceptional wok hei. His signature braised boneless beef cubes melt in the mouth; the sticky, briny-sweet dark soy sauce is rich and mellow. The steamed sponge cake, freshly made daily, is a great way to round things off. The open kitchen makes for an engaging experience.
Michelin Selected (or "listed") restaurants receive recognition for solid performance but fall short of stars or Bib Gourmand, often noted for competence during travel.