The room inspired by classical Suzhou gardens serves refined Huai Yang and Jiangzhe cuisine. This cuisine has no secrets for chef Tian, whose father and grandfather were both Huai Yang chefs. Seasonal produce, freshwater fish and seafood are crafted into culinary gems depicted by light, umami flavours. His braised glass noodles with river shrimp, tomalley and roe are a nod to the classic shrimp trio noodles, with mild heat and acidity to cut through the richness.