Jiangnan Wok · Yun

Highly experienced when it comes to Huaiyang cuisine, Chef Hou is best known for his refined, contemporary take on traditional favourites, with an emphasis on exquisite knifework and locally sourced produce in season. The braised eight-treasure pigeon with abalone – his spin on the classic duck recipe – is a cornucopia of gourmet ingredients with a rich, luscious glaze. Private rooms come with their own balconies that afford superb views.

• A Huaiyang dining room on the 42nd floor of Shangri-La Nanjing, built around themed private rooms with terraces.
• Refined, contemporary Huaiyang cooking, with a signature braised eight-treasure pigeon with abalone.
• One MICHELIN Star.

Signature Ingredients

• Young pigeon (including an eight-treasure preparation with abalone)
• Abalone, sea cucumber and fish maw
• Morel mushrooms
• Seasonal local produce, with an emphasis on fine knifework

Huaiyang cooking served high above Nanjing on the 42nd floor of Shangri-La, with private rooms and balcony views.

• Contemporary takes on Huaiyang classics, led by chef Hou.
• Dishes highlighted by the restaurant include braised fish maw with abalone and sea cucumber, stewed three-nested ducks with morel, and baked young pigeon with eight ingredients.