Lavande Hotel Shanghai Huamu

Chinese

A spin-off from Yong Fu, this restaurant serves only seafood caught in the East China Sea the same day, such as Miiuy croaker and hairtail, but at a lower price point. The must-try signature '18 chops' – raw crabs marinated in spiced soy and wine – is only available from November to April. Other Ningbo favourites like Shaoxing wine chicken and grilled cabbage are also well executed. Reservations aren’t taken so arrive early to beat the crowd.

This imposing villa is home to Xin Rong Ji group's first Anhui restaurant, which is adorned with exquisite gilded wood reliefs. To ensure authenticity, most ingredients are shipped from Anhui. Made with 36-month-old birds from Wan Xi, the brine-marinated goose platter features various cuts of meat and offal – the intestine and head are especially enjoyable. The steamed wine-scented river eel with cured ham is packed with aromas and umami.

With a combination of Jiangzhe motifs and modern sensibility, the space exudes understated luxury. The owner was a food supplier and is picky about freshness and quality. All dishes – à la carte, set menus or seasonal creations – centre on the freshest catch from the East China Sea and sustainable produce from Ningbo. Standouts are the deeply flavoursome swimmer crab with rice cake and the silky, umami-laden braised pomfret with fish roe.

Operated by London’s Royal China Group, this Cantonese restaurant specialises in dried seafood like abalone and fish, along with other assorted seafood dishes. The quality of the seafood is good, with some of the ingredients imported from the UK, such as lobsters from Scotland. Dim sum is popular at lunch and, during Chinese festivals, handmade products like glutinous rice dumplings and mooncakes are provided.

This high-ceilinged room with full-length windows affords panoramic river views, which create a superlative backdrop to an exquisite Jiangnan feast. The chef crafts a lineup of unique signature dishes that respect tradition while embracing creativity. With silky meat and bouncy skin, poached chicken in scallion and shallot oil is garnished with French chives for layered allium flavour. Steamed line-caught belt fish with red glutinous wine lees exudes deep aromas.

Restaurant