Tucked away in a quiet alley, this restaurant in a Chinese garden with stone bridges and ponds only offers eight private rooms. The chef crafts nostalgic, poetically named Jiangnan dishes and shines the spotlight on local Zhejiang favourites. As a starter, diners are served freshly made sweet or savoury soymilk, flanked by a lineup of sides. The signature double-boiled duck soup with cordyceps chanhua is tasty and nourishing.