Thank Inn Chain Hotel Zhejiang Hangzhou West Lake District, Sandun County, Oulubao Plaza

The restaurant’s location outside the city centre – in Xixi National Wetland Park – doesn’t deter diners! The lush surroundings, charming garden, understated decor and quality food make the trip worthwhile. Taizhou classics like deep-fried hairtail and braised giant yellow croaker are a must. Surprisingly, the kitchen is also well-versed in Hangzhou cooking, such as soft, chewy braised pork intestine, jazzed up with a dash of spiciness.

Slightly off the beaten track, the wood- and bamboo-rich interior exudes a rustic, farmhouse feel. Similarly, farm-style cooking from the Qiandao Lake region defines the menu, showcasing ingredients like dried bamboo shoot, free-range chicken, river fish and foraged greens. Sautéed fiddlehead with cured ham packs big crispy flavours. Thick rice soup is loaded with tofu, chillies, garlic, pork intestine and dried fiddlehead, boasting deep umami.

Ru Yuan stands amid lush vegetation. Though the menu seems to feature familiar dishes like Xihu fish in vinegar sauce or sautéed shrimps with Longjing tea leaves, each one has been extensively fine-tuned and tweaked. The chef’s personal character shines through in the meticulous details. The gold medal braised pork exudes winey aromas; the pork is sliced thinly and shaped into a pagoda for perfect texture and exquisite plating.

It's a bit out of the way, but that doesn't stop diners from coming here in droves for authentic Shaoxing dishes. The menu is written daily on the whiteboard. All ingredients are seasonal and shipped from Shaoxing. The free-range chicken marinated in aged distillers' grains has firm, flavoursome flesh with a hint of wine aromas. The stinky duo, or stinky tofu with fermented amaranth stems, exudes a stench that you'll either love or hate!

Since 1987, diners have been flocking here for authentic traditional Hangzhou food. The head chef excels at preparing river fish, such as river shrimps in Huadiao wine, a feast of runny roe, briny-sweet meat and mesmerising aromas. With a bit of luck, you will get to savour the tender oily flesh of steamed river eel with Chinese ham – best enjoyed with their home-brewed bayberry wine. Ask the servers about the daily specials.

The sign says ‘1987’ because that is when the owner became a professional chef. Known for authentic Hangzhou cooking at bargain prices, this neighbourhood joint does not have a paper menu. Pick your own river fish and veggies, and specify how you want them cooked or check out the blackboard for specials. Sweet and sour pork ribs boast a crisp crust covered in a punchy sauce. Finish with sweet glutinous rice wine with osmanthus aroma made from house-made distillers’ grains.

After renovation, this hub dedicated to Chinese tea, art and all things Zen befits Hangzhou’s moniker as a cultural jewel. Its adjoining eatery still serves vegetarian food with Zhejiang twists; all-time favourites like soy-marinated walnuts, fresh tofu skin in thick broth and red braised stinky tofu are still on the menu. Thickly sliced lurid bolete sautéed with green chillies stands out with aroma and toothsome texture.