Cheng Yuan

Giving onto a historical street adjacent to the moat, the palatial façade and entrance exude royal grandeur. In stark contrast, the cosy interior is decorated in modern Jiangnan style. The chef and owner, both from Yangzhou, champion a menu that crosses borders, showing Japanese, Cantonese, Zhejiang and even European influences. Standouts include the smoked tilefish uroko-yaki, and deep-fried pork ribs in fermented shrimp sauce with parmesan.