Grand New Century Hotel Binjiang Hangzhou

Every table in the softly lit room commands a view of the open kitchen. The head chef hailing from Taizhou designed the set and à la carte menus to highlight the natural flavours of the best seafood shipped from his hometown. Besides the famous yellow croaker braised in fish stock, also try the fried crab in curry sa cha sauce over pan-fried rice cake in autumn. The extensive wine list covers thousands of labels, mostly from Burgundy in France.

Full-length windows allow diners to bask in the lush greenery of Xiang Lake. The kitchen is under a white dome with jars of fermented food on a round island, like a place of worship. The set menu showcases modern French cuisine made with local Chinese ingredients, incorporating authentic elements of Hangzhou. Even the dinner rolls are steamed like Chinese buns before being baked.

Serenity is the word that comes to mind to describe this restaurant deep in a bamboo forest. The kitchen delves into the unique flavours and terroir that set Zhejiang province apart, striking a balance between tradition and creativity. The seasonal menu changes monthly to showcase premium local produce. Mrs Song’s fish stew uses delicate, sweet yellow croakers. Finish your meal with a flourish of candied lotus root stuffed with sticky rice.

The sleek, elegant room stands in an osmanthus forest, the sweet scent of which lingers in the air in autumn. Once you set foot inside, the earthy smell of black tea takes over – tea-smoked dishes such as crispy skin chicken exude intoxicating aromas. The menu is dominated by Zhejiang classics made with seasonal ingredients from across the country. Try the river fish cooked with dried bamboo shoot, too. The tea ceremony at each table is quite a spectacle.

Tucked away in a residential neighbourhood, King’s Choice is known for its authentic Hangzhou cooking, generous portions and wallet-friendly prices. Most dishes are cooked à la minute and boast exceptional wok hei. The signature deep-fried stinky tofu is crispy on the outside and silky on the inside, with chilli sauce on the side to accentuate its unique flavours. The deep-fried wingette in salted egg yolk sauce is also sinfully delicious. Come early to avoid a long wait.

Chinese

Down an alley near the Drum Tower, a yellow flag heralds the "wonton king", priming diners for the dumpling feast to come. Having retired in 2016, the owner learnt to make wonton from scratch, before opening this shop. The filling is made in-house with freshly slaughtered (not frozen) pork; ultra fresh vegetables and a sprinkle of black sesame seeds impart extra aromas; dried shrimps add umami depth to the broth. The potstickers are tasty, too.