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A taste of Suzhou

Dingshan · Jiangyan (Xiangcheng)

鼎膳·匠宴

An unlikely one-star: a light-filled room on the 33rd floor of an office tower in Xiangcheng, well north of the old city, with panoramic lake views and a kitchen doing careful, produce-led Suzhou cooking. The menu turns over with the seasons rather than the calendar, so the same dish arrives with bamboo shoots in spring and chestnuts in autumn. Easier to get into than Pingjiangsong and considerably cheaper.

¥¥¥ on the MICHELIN price scale (upper-middle band); exact per-head price unconfirmedMichelin 1 star 2026Xiangcheng district, 33F East Hall, Tiancheng Times, 58 Qinglonggang Road. Nearest metro unconfirmed; this is outside the old city, so plan a taxi.
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Why come here

A place worth making time for

MICHELIN one star in the MICHELIN Guide Shanghai | Jiangsu | Zhejiang 2026 (one star since the first MICHELIN Guide Jiangsu Province edition, April 2025)

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Suzhou claypot rice with braised pork and green garlic (砂锅菜饭)
  • House chilli sauce with beef and dried fish (自制辣酱)
  • Crispy scorched rice (锅巴)

What it actually tastes like

Sweeter than you expect from a braise — standard for Su cuisine. The dried-fish chilli sauce has a pungent, fermented-seafood depth that reads as 'off' to palates not used to it, and is one of the best things on the menu.

Allergens in this kitchen

fishshellfishsoygluten/wheatsesameegg

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.