Restaurant in Nanjing, China
Michelin-starred Huaiyang worth the booking effort.
Nanjing's most credentialed Huaiyang fine-dining address, holding a 2025 Michelin star under chef Jereme Leung. At ¥¥¥¥, this is the right choice for a special occasion or a serious encounter with the cuisine in its home region. Book three to four weeks ahead and expect a composed, unhurried tasting experience built around classical restraint.
Getting a table here takes real effort. Jiangnan Wok · Yun earned a Michelin star in 2025, and in a city where fine-dining options at the ¥¥¥¥ tier are limited, that recognition has made reservations genuinely difficult to secure. If you are planning around a special occasion, build in at least three to four weeks of lead time. The effort is justified: this is the most credentialed Huaiyang fine-dining address in Nanjing right now, and for anyone serious about the cuisine in its home region, the meal is hard to replicate elsewhere.
Jiangnan Wok · Yun sits in the Qinhuai District, one of Nanjing's most historically layered neighbourhoods, a short distance from the old city centre. The address positions it within easy reach of both business travellers and visitors staying centrally. The spatial character of the room matters here: Huaiyang cooking at this level is quiet food, built on refinement rather than spectacle, and the dining room reflects that. Expect a composed, formal setting rather than a theatrical one. This is the kind of room where the table spacing gives conversations room to breathe, where the pace is unhurried, and where the physical environment is designed to direct attention toward the food rather than the décor. For a special occasion dinner, a business meal, or a first serious encounter with Huaiyang cuisine, the spatial register is well-matched to the intent.
The kitchen is led by Jereme Leung, a chef with a long record in high-end Chinese cooking across the region. His résumé spans multiple cities and formats, and his work at Jiangnan Wok · Yun represents a focused application of that experience to the Huaiyang canon. The cuisine itself originates from the Jiangsu-Anhui river delta region and is defined by technical restraint: careful knife work, light seasoning, long-braise techniques, and an emphasis on the natural flavour of primary ingredients. It is one of the eight great traditions of Chinese cooking, and historically one of the most demanding to execute at a high level.
The tasting menu format at Jiangnan Wok · Yun is where the editorial angle of a meal here becomes clear. Huaiyang cuisine is not designed for rapid consumption. The progression of a proper tasting sequence in this tradition typically moves from cold preparations through braised and steamed courses to a final rice or noodle stage, with each dish building on the last in terms of weight and intensity. At the ¥¥¥¥ price point, you should expect that architecture to be fully expressed: multiple courses, careful sequencing, and the kind of pacing that makes a two-hour meal feel purposeful rather than slow. The Michelin recognition in 2025 is a signal that the kitchen is executing this structure at a level that holds up to formal scrutiny. For context, Michelin's China guide has become increasingly selective about awarding stars to regional Chinese cuisine, which makes the 2025 recognition for a Huaiyang-focused kitchen in Nanjing specifically notable. If you are comparing this to Huaiyang cooking elsewhere in China, relevant reference points include Huaiyang Fu (Dongcheng) in Beijing and The Huaiyang Garden in Macau. Jiangnan Wok · Yun has the advantage of being in the cuisine's geographic heartland, which adds a layer of contextual authority those addresses cannot replicate.
¥¥¥¥ price range places this firmly at the leading of Nanjing's restaurant market. Expect per-head spend in line with other starred Chinese fine-dining rooms in Tier 1 and Tier 2 cities, likely in the range that makes this a considered outlay rather than a casual dinner. Contact details and online booking access are not publicly listed in our database, so the most reliable approach is to contact the venue directly through the Qinhuai District address or to ask your hotel concierge to assist with a reservation if you are staying centrally. Given the Michelin star and the limited seating that typically accompanies a kitchen focused on refinement at this level, do not assume availability on short notice. For Nanjing dining at a more accessible price point, Man Ho offers Huaiyang cooking at ¥¥, and Jiangnan Wok provides a related format at lower commitment. The broader Nanjing restaurants guide covers the full range of options across price tiers.
Timing matters. Midweek evenings tend to be the practical choice for a first visit to a room like this: the service pace is steadier, the room is less likely to be at full capacity, and the kitchen has more bandwidth to execute a multi-course sequence at the right pace. Weekend evenings at starred venues in Chinese cities often see tables turning faster and service stretched thinner. If the meal is for a special occasion, a Tuesday or Wednesday booking is likely to deliver a better experience than a Friday or Saturday.
For comparison context across the region, Jereme Leung's broader body of work connects to fine-dining Chinese rooms in multiple cities. Relevant reference points in the category include 102 House in Shanghai, Xin Rong Ji in Beijing, Xin Rong Ji in Chengdu, and Ru Yuan in Hangzhou. Within Nanjing itself, the options at a comparable ambition level are sparse, which makes Jiangnan Wok · Yun the default answer for anyone asking where to eat at the city's highest tier. Other Nanjing options worth considering depending on your profile include Hou Pin Xiao Yuan, Lantchen Reserve, and Longyin Shanfang (Jiangning). For Macau comparisons in the fine-dining Chinese category, Chef Tam's Seasons and Imperial Treasure Fine Chinese Cuisine in Guangzhou offer useful calibration points. If you are planning a broader Nanjing trip, the Nanjing hotels guide, bars guide, wineries guide, and experiences guide cover the rest of your itinerary.
Book this for a special occasion or a serious food-focused evening in Nanjing. The 2025 Michelin star, Jereme Leung's credentials, and the cuisine's home-region authenticity make this the strongest single argument for dining at the ¥¥¥¥ level in the city. The Google rating of 3.8 across 122 reviews is lower than you might expect for a starred room, which is worth registering: it suggests the experience lands better for guests who arrive with context about Huaiyang cooking and an appetite for its restraint than for those expecting a more demonstrative fine-dining format. Go in knowing what this cuisine is, book early in the week, and give yourself the full evening.
Plan for three to four weeks minimum. The 2025 Michelin star has increased demand at what is already a limited-seat, ¥¥¥¥ room in Nanjing. Contact the venue directly or use a hotel concierge if you are staying nearby. Do not count on availability within a week for weekend dates, and for a special occasion with a fixed date, book as early as possible.
Yes, if Huaiyang cuisine is your focus. The Michelin star signals kitchen execution at a verifiable level, and this is the most credentialed address for the cuisine in its home region. At ¥¥¥¥, the spend is significant. If you want Huaiyang at a lower commitment, Man Ho at ¥¥ is the practical alternative. But for a tasting-menu experience that takes the cuisine seriously, Jiangnan Wok · Yun is the Nanjing answer.
No specific information is available in our database on dietary accommodation policies. Given the tasting menu format and the precision-focused nature of Huaiyang cooking, it is worth raising any restrictions at the time of booking rather than on arrival. If you cannot reach the venue directly and lack a phone or website listing, ask your hotel concierge to make the enquiry when securing the reservation.
Yes, this is one of the stronger arguments for the venue. The formal room, the unhurried pace of a Huaiyang tasting sequence, the Michelin-starred kitchen, and the ¥¥¥¥ positioning all align with the expectations of a milestone dinner or a serious business meal. For occasions where the quality of the experience needs to be unambiguous, this is the most credentialed option in Nanjing at the moment.
Seat count and private dining availability are not confirmed in our database. For groups of four or more, it is worth asking specifically about private room options when booking, as many Chinese fine-dining rooms at this tier offer a separate space for larger parties. Contact the venue directly or ask your hotel concierge to clarify group capacity before confirming a reservation.
| Venue | Price | Value |
|---|---|---|
| Jiangnan Wok · Yun | ¥¥¥¥ | — |
| Dai Yuet Heen | ¥¥¥ | — |
| Man Ho | ¥¥ | — |
| Wan Guo Chun Chinese Restaurant | ¥¥ | — |
| Chi Man | ¥¥ | — |
| Fang Po | ¥ | — |
How Jiangnan Wok · Yun stacks up against the competition.
Book at least three to four weeks out. A 2025 Michelin star in a city with limited ¥¥¥¥ fine-dining options means demand is real and tables move fast. If you have a fixed date for a special occasion, book the moment your travel is confirmed — do not assume availability a week before.
Yes, if Huaiyang cuisine is the reason you're here. Jiangnan Wok · Yun earned its 2025 Michelin star with Jereme Leung at the helm, and at the ¥¥¥¥ tier this is serious-occasion territory rather than casual dining spend. If you want a shorter, more flexible meal, a starred Cantonese room in a major city would give you more à la carte latitude.
check the venue's official channels ahead of your visit. Huaiyang cuisine is ingredient-precise by tradition, so significant substitutions may affect the coherence of a tasting menu format. Raise restrictions at the time of booking, not on arrival — the kitchen will have more options to accommodate you with advance notice.
It is one of the clearest special-occasion cases in Nanjing. The 2025 Michelin star, Jereme Leung's credentials, and the Qinhuai District setting all support a formal, food-focused evening. This is not a venue for a low-key dinner — the ¥¥¥¥ price point and tasting format mean you should commit to the experience, not drop in casually.
Small groups of two to four are the natural fit for a venue of this format. Larger parties should contact the restaurant in advance to confirm private dining availability — tasting menu kitchens at the Michelin level often have limited flexibility for groups above six without a dedicated room. Do not arrive as a large group without prior arrangement.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
