Xun Zhen She

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.

Chinese

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.

Nestled in a scenic spot, famous for its winding creeks, this room in a quaint mansion amid longjing tea farms juggles rustic chic and refined elegance. On the menu, country-style Jiangzhe specialities take pride of place. Freshwater fish and shellfish rub shoulders with comforting Hangzhou classics. Fried river shrimps in Sichuan pepper and chilli sauce pack bold, numbing flavour. Fried mochi coated in sugar and ground peanuts is golden and chewy.

Set in a manicured Chinese garden by the lake, the traditionally furnished restaurant makes an impression with its grand and airy space. The smart Chinese attire of the service team is also part of the appeal. On the menu: nicely made Jiangzhe and Hangzhou fare. Try the fried shrimp cake with crunchy water chestnut and diced Chinese celery. The Hangzhou crisp fish is a cold appetiser of deep-fried fish braised in sweet soy – delicious.

Close to Lingyin Temple and Amanfayun resort, this rustic-style restaurant has a serene vibe. On the menu, classic Jiangzhe dishes get a refined makeover with some creative and surprising combinations. The signature double-boiled deboned chicken with termite mushrooms is loaded with deep flavours. The signature rice cake in chopped crab sauce is another standout. House-brewed fruit wines, such as bayberry, plum and lychee, are also worth a try.

The owner with almost 30 years of cooking under his belt still gets hands on in the kitchen at times. Check the blackboard for no-frills, wok hei-laden dishes, most of which star local, seasonal produce. The sautéed pork kidney is crisp in texture and mildly hot in flavour. Soft and chewy, the sautéed rice cake is the staple of choice. House-made pork sausage and rice wine brewed by the owner’s father are some of the unique items available only here.