The elegantly furnished room has an airy feel thanks to the full-length windows that reveal views of the pond. With years at the luxury hotel chain under his belt, the Shanghainese chef imbues Jiangsu classics with new ideas to keep the menu fresh and exciting. His peppery duck soup with fish maw and glass noodles is a variation on traditional Nanjing duck blood curd soup. Tofu puffs, duck meat, gizzard and intestine lend different textures.