Nestled in a cultural park, this restaurant has a stately presence. The chef-owner, a Jiangsu native, is classically trained in Huaiyang cooking. He excels at refined Huaiyang dishes that are influenced by other Chinese cuisines. The braised meatball is a refined version of the classic lion's head pork balls, which is tender and juicy, thanks to the perfect ratio of lean and fat meat. His braised dried abalone is also a must try.