Jiangnan Wok opened its doors in 2014, with chef Hou, an iconic Huaiyang master, helming the kitchen. His home-style dishes cleverly incorporate influences from other regional cuisines – try his version of Buddha jumps over the wall, which melds braised fish head in Huaiyang tradition, and the abalone and sea cucumber cooked with scallion the Shandong way. With deep umami and oily flesh, the sautéed deboned rice paddy eel is another speciality.