MK Inn

Chinese

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.

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.

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.

Tucked away in a quiet alley, this restaurant in a Chinese garden with stone bridges and ponds only offers eight private rooms. The chef crafts nostalgic, poetically named Jiangnan dishes and shines the spotlight on local Zhejiang favourites. As a starter, diners are served freshly made sweet or savoury soymilk, flanked by a lineup of sides. The signature double-boiled duck soup with cordyceps chanhua is tasty and nourishing.

Getting to L’éclat 19, which nestles in a wooded valley on the southern shore of West Lake, is an experience in its own right. Open for dinner only, it offers two tasting menus that keep pace with the seasons, both signed by chef Olivier Elzer. Gallic classics are given refined Chinese twists – the bread is served with butter infused with Chinese Moutai liquor. The top-notch ingredients are sourced globally, while creative sauces deliver layered flavours.

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.