Shama Heda Serviced Apartments

This restaurant on a shopping street, with a main dining space on the lower floor and private rooms upstairs, can be tricky to find. Diners come for authentic Ningbo cooking, such as drunken mud whelks, braised vegetables and stir-fried clams in board bean paste with salted potherb mustard greens. Live fish and seafood shipped daily from Zhoushan, Ninghai and Wenzhou are also popular; the steamed river eel in ginger juice has to be pre-ordered.

A landmark of Sichuan cooking from Chengdu, this outpost opened in a beautifully restored, 1930s, Shikumen-style residence. In line with the brand’s ethos, the set menus highlight natural flavours courtesy of refined, well-crafted Sichuan dishes that roll out subtle Hangzhou influences. Depending on the season, premium local produce, like seafood from Jiangzhe, re-creates some of the 24 taste profiles that comprise classical Sichuan cuisine.

Every table in the softly lit room commands a view of the open kitchen. The head chef hailing from Taizhou designed the set and à la carte menus to highlight the natural flavours of the best seafood shipped from his hometown. Besides the famous yellow croaker braised in fish stock, also try the fried crab in curry sa cha sauce over pan-fried rice cake in autumn. The extensive wine list covers thousands of labels, mostly from Burgundy in France.

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.

Set in a luxury lakeside hotel, amid ponds and manicured gardens, this handsome restaurant is depicted by a classical Chinese vibe. The kitchen team sources seasonal ingredients from all over China to craft Zhejiang neo-classics with a modern twist. Meticulously sliced and perfectly textured, the braised pork belly is well worth the wait. The dim sum lunch is also popular: try crabmeat and roe xiao long bao or sticky rice roll.

This household name, famous for home-style Hangzhou cooking, has been around for over 20 years. The dining area occupies two floors, but seating is limited, so expect to queue or share a table at peak hours. The signature cold appetiser of pork kidneys dressed in a sweet tangy sauce is meticulously crafted. Seafood is also their strong suit – try razor clams from the East China Sea sautéed in chilli sauce or scallion oil.

Always jam-packed at mealtimes thanks to tasty dishes at bargain prices, this dinky shop is a favourite with the locals! Wonton and shao mai are the main draws, available in an array of fillings and served in soup or tossed in sauces. Examples include shao mai with juicy pork, diced bamboo shoot wrapped in a paper-thin skin and an exquisitely folded, oversized wonton with salted egg yolk and pork filling. The menu also features tossed noodles.