Tucked into a lush bamboo grove within Seven Villas Resort, Jie Xiang Lou offers a dining experience where nature and refinement meet. Since opening in 2005, the restaurant has been a destination for those seeking Jiangnan cuisine expressed with both tradition and imagination. Its grand main dining room and thirteen private dining suites evoke the splendour of imperial feasts, blending understated luxury with natural surroundings.

The two executive chefs, Pingyao Wu and Boom Ren, lead the kitchen with a philosophy rooted in Jiangnan heritage yet open to innovation. Their belief: when cooking Chinese cuisine, no matter how one innovates, it must still carry the flavour that belongs to Chinese people. Their menu celebrates the depth of Jiangnan gastronomy, transforming seasonal produce and regional ingredients into creations that are at once familiar and fresh.

Among the highlights is the Golden Medallion Wagyu. Within the light yet rich aroma of braised beef in red sauce lies an unexpected encounter—a crisp and fragrant Jiangnan spring. Inspired by childhood memories of grandma’s red-braised pork, the dish uses traditional Xiaoshan soy sauce as its savory foundation, uplifted by the citrusy notes of aged tangerine peel from Xinhui.

Snow Dragon Wagyu from Dalian is slow-cooked over a gentle flame until meltingly tender, then adorned with passion fruit–infused leaves and a dusting of truffle powder like frost. The beef is arranged like a miniature mountain landscape, painting a poetic scene of a season in flavor. It is not only a return to familiar tastes but also a journey back into treasured memories.

Jie Xiang Lou is dedicated to “解香”—unlocking aromas and evoking emotions through food. With each dish, the flavours awaken memory, conjuring the essence of Jiangnan’s rivers, gardens, and traditions. It is fine dining with a soul: respectful of heritage, inventive in spirit, and deeply evocative.