Four Seasons Hotel Hangzhou at Hangzhou Centre

A landmark of Sichuan cooking from Chengdu, this outpost opened in a beautifully restored, 1930s, Shikumen-style residence. In line with the brand’s ethos, the set menus highlight natural flavours courtesy of refined, well-crafted Sichuan dishes that roll out subtle Hangzhou influences. Depending on the season, premium local produce, like seafood from Jiangzhe, re-creates some of the 24 taste profiles that comprise classical Sichuan cuisine.

This shop may lack a snazzy decor, and nobody gets a table to themselves, but there are always queues eager to be cooked for by the self-proclaimed "noodle king". The signature tomato sauce noodles with scrambled eggs are tangy and appetising, best enjoyed with a sprinkle of pork cracklings. All made-to-order, the delicious toppings are served piping hot – try the deep-fried carp. Those with a big appetite can even get extra noodles for free.

After opening in 2017, Wu Zi shot to fame, becoming the best-known noodle shop in the area. Classic Hangzhou-style noodles are either served in soup or tossed in sauces with various toppings – prepared to the exacting standards of the owner, a chef by profession. The pork kidney and liver are nicely browned while retaining their succulence and a lovely chewiness. Another must-try classic topping: shrimps and eel sautéed with onion, mushrooms and dried tofu.

After a recent move, the shop is now tucked away down an alley but is easily found by following the heady aromas of the house specialty: slow-braised lamb in a giant wok with broth and Shaoxing wine until the meat falls off the bone. Thin noodles that cling well to broth and 12-month-old lambs are shipped daily from Tongxiang, Zhejiang. The lamb and offal noodle soup offers free noodle refills or order a side of lamb’s legs and trotters.

Embedded in Hangzhou’s collective culinary memory, the predecessor of this simple, friendly joint dates back to the 1990s. The chalkboard menu covers many traditional home-style favourites, with river fish being the speciality. Braised soft-shelled turtle with pickled cabbage boasts gelatinous texture, deep flavours and mild heat. Quick-poached pork kidneys impress with spot-on doneness and snappy texture. Yellow croaker on rice cake is another must-try.

This household name, famous for home-style Hangzhou cooking, has been around for over 20 years. The dining area occupies two floors, but seating is limited, so expect to queue or share a table at peak hours. The signature cold appetiser of pork kidneys dressed in a sweet tangy sauce is meticulously crafted. Seafood is also their strong suit – try razor clams from the East China Sea sautéed in chilli sauce or scallion oil.

This is the upmarket flagship of an F&B group that has been active on Hangzhou’s dining scene for over two decades. It specialises in refined cuisine that encompasses all the representative flavours of Zhejiang province. Their house-made dim sum is hugely popular, including deep-fried stinky tofu stuffed with radish and Chinese celery from Shaoxing, tofu buns from Jiande, bamboo shoot shao mai from Suichang and tofu pancake from Changshan.