This restaurant specialises in quality Huaiyang food according to Recipes from the Garden of Contentment, a gastronomic bible by Qing Dynasty poet, Yuan Mei. The idyllic grounds are reminiscent of Jiangnan water towns, while the interior sports Suzhou architectural motifs. Specialities include braised “lion head” pork balls in clear broth, and sautéed river shrimps with fox nuts, both delivering subtle, yet not overpowering umami.