Xishang Yunjian Holiday Hotel

Slightly off the beaten track, the wood- and bamboo-rich interior exudes a rustic, farmhouse feel. Similarly, farm-style cooking from the Qiandao Lake region defines the menu, showcasing ingredients like dried bamboo shoot, free-range chicken, river fish and foraged greens. Sautéed fiddlehead with cured ham packs big crispy flavours. Thick rice soup is loaded with tofu, chillies, garlic, pork intestine and dried fiddlehead, boasting deep umami.

After honing his skills in a number of prestigious kitchens, chef Alan Yu took on this atmospheric restaurant in 2022. The six tables are enclosed by heavily textured stone walls that afford much privacy. There is one private room for ten diners, with multimedia projections for an immersive experience. They serve a single tasting menu at lunch and dinner, with courses rooted in French tradition and boosted by subtle Chinese twists.

Chinese

Nothing speaks of the ethos of this restaurant serving Wenzhou and Taizhou dishes more eloquently than its name – yes, freshness is key. The freshest seafood from southern Zhejiang, such as razor clams, live oysters and mud whelks are prepared in myriad ways. The springy fishcake bursts with seafood umami. The duck soup with Chinese herbal medicine is both tasty and nourishing. The dim sum, eg rice cake or wheat cake, are rustic and comforting.

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 Zen-inspired, wood-rich room overlooks a serene Japanese rock garden. It serves an eclectic plant-based menu that draws on both Chinese traditions and global influences, featuring top-notch organic produce and combinations that spin with the seasons. In the open kitchen by the entrance, hearty soups are simmered over charcoal – try their hazelnut burdock soup. Dim sum like dark rye wontons are best enjoyed with silky hazelnut-brown rice milk.

The sign says ‘1987’ because that is when the owner became a professional chef. Known for authentic Hangzhou cooking at bargain prices, this neighbourhood joint does not have a paper menu. Pick your own river fish and veggies, and specify how you want them cooked or check out the blackboard for specials. Sweet and sour pork ribs boast a crisp crust covered in a punchy sauce. Finish with sweet glutinous rice wine with osmanthus aroma made from house-made distillers’ grains.