Hangzhou Capital Star Hotel

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.

This shop may lack a snazzy decor, and nobody gets a table to themselves, but there are always queues eager to be cooked for by the self-proclaimed "noodle king". The signature tomato sauce noodles with scrambled eggs are tangy and appetising, best enjoyed with a sprinkle of pork cracklings. All made-to-order, the delicious toppings are served piping hot – try the deep-fried carp. Those with a big appetite can even get extra noodles for free.

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.

Tucked away in a small alley, Wulin has been serving authentic, reasonably priced Hangzhou food since 2008. The drunken prawns marinated in a wine sauce have a sweet aftertaste; the braised yellow croaker with sticky rice cakes is cooked with chilli bean paste and sliced pork for an umami extravaganza. Lamb, especially popular in winter, is prepared in myriad ways. The main restaurant area isn't huge, but there are a few private rooms available to book.

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.

Ru Yuan stands amid lush vegetation. Though the menu seems to feature familiar dishes like Xihu fish in vinegar sauce or sautéed shrimps with Longjing tea leaves, each one has been extensively fine-tuned and tweaked. The chef’s personal character shines through in the meticulous details. The gold medal braised pork exudes winey aromas; the pork is sliced thinly and shaped into a pagoda for perfect texture and exquisite plating.

This is the upmarket flagship of an F&B group that has been active on Hangzhou’s dining scene for over two decades. It specialises in refined cuisine that encompasses all the representative flavours of Zhejiang province. Their house-made dim sum is hugely popular, including deep-fried stinky tofu stuffed with radish and Chinese celery from Shaoxing, tofu buns from Jiande, bamboo shoot shao mai from Suichang and tofu pancake from Changshan.