Atour Light Hotel Hangzhou Sijiqing Nanxingqiao Metro Station

Nestled in a cultural park, this restaurant is furnished in modern Jiangnan style – round windows, bamboo chairs and bonsai. The menu, too, is rooted in tradition but given a modern twist. Be sure to try the deep-fried stinky tofu with river shrimps; the fermented flavour adds to the overall umami. Stone pot taro is cooked with fried lard for a starchy comfort dish in autumn or winter. Also try the braised pork belly with house-made plum wine.

This restaurant started out as a noodle shop some 20 years ago. What hasn't changed is the authentic and affordable home-style Hangzhou food it serves. Browse the photos on the wall or pick something from the live fish tanks. The oil-blanched live river shrimps are fried until crispy and tossed in a sweet savoury sauce with vinegar and scallions. The steamed pork-filled tofu skin roll with dried fish is another timeless umami-laden classic.

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.

Born into a family of chefs, the young owner started as an apprentice and worked his way up. Exacting about his noodles, he has them tailor-made to the required texture. All the Hangzhou-style noodle dishes are made to order, featuring various toppings and sauces. His original recipe, noodles tossed in scrambled egg with a tangy sweet tomato sauce, stands out from typical pork sauces. The shrimp, eel and tomato sauce version is equally good.

The kitchen helmed by a veteran chef from Jinhua turns out traditional snacks made just like in the old days. Rest assured that all the pork is sourced from Jinhua pigs, boasting robust flavours and buttery richness. Pork and scallion stuffed flatbread, as well as scallion pork bun are both juicy and well seasoned. House-made soymilk comes in three varieties: sweet, savoury, and Jinhua’s unique savoury ginger – perfect on winter mornings.

For over 20 years, this Hangzhou-style noodle shop has stood out from the competition courtesy of its wide array of toppings, ranging from old-time favourites like shredded pork, pork kidneys and fried eel to more adventurous items such as sliced snakehead fish noodle soup with pickled mustard greens and spices that deliver a fiery, tangy kick. For a sumptuous feast, order marinated chicken’s feet, duck's head or braised ‘lion head’ meatballs on top.

This acclaimed eatery prides itself on its home-style dishes. Expect queues at mealtimes! The juicy chicken dressed in scallion oil exudes heady aromas. Steamed vegetarian chicken and bamboo shoots with dried pork marinated in soybean paste evoke childhood memories for many a Hangzhou local. Freshwater fish is another strong suit – check out the bream, eels and crabs in the fish tank at the entrance and ask the servers the best way to have them cooked.