城市餐厅榜单
90 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。
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.
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.
官网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.
官网The restaurant’s location outside the city centre – in Xixi National Wetland Park – doesn’t deter diners! The lush surroundings, charming garden, understated decor and quality food make the trip worthwhile. Taizhou classics like deep-fried hairtail and braised giant yellow croaker are a must. Surprisingly, the kitchen is also well-versed in Hangzhou cooking, such as soft, chewy braised pork intestine, jazzed up with a dash of spiciness.
官网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.
TripAdvisor 评论样本 · 4.2/5 · 56 条
杭州Hangzhou House（Cru）位于JW万豪酒店内，主打高端牛排与海鲜。多数食客称赞澳洲和牛及羊排肉质鲜嫩、烹饪精准，龙虾浓汤与生蚝亦受好评，酒单丰富。服务整体专业，部分员工如Elvira备受赞誉。环境优雅，设有酒窖与开放式厨房。然而，负面反馈集中在价格偏高、分量不足及上菜节奏慢。更严重的是，有顾客报告食用牛排后出现食物中毒症状，包括呕吐腹泻，且餐厅对此类投诉处理态度消极，引发信任危机。
适合追求精致牛排体验的食客，但需警惕食品安全风险及高昂定价。
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.
TripAdvisor 评论样本 · 4.6/5 · 100 条
杭州金沙餐厅以精致浙菜和优雅环境著称，多数食客赞赏其食材新鲜、烹饪考究，如脆皮鸡、鹅肝酱葱油饼及鲍鱼红烧肉备受推荐，部分点评称其为地道的高档中餐。然而，体验存在分歧：少数顾客反映服务细节不足，包括预订沟通不畅、上菜节奏慢及个别服务态度强硬；亦有负面评价指出菜品平庸或性价比低。整体而言，这里适合追求高品质用餐氛围的旅客，但需对服务一致性保持合理预期。
适合重视菜品精致度与用餐环境的食客，建议提前确认服务细节。
Jade-coloured archways, silk-clad panels and organic light fixtures evoke a classical Hangzhou garden with a stylised touch. Similarly, the seasoned fine dining kitchen team adds novel twists to Ningbo classics. Marinated raw crab in a spicy sour sauce boasts briny sweetness, gelatinous texture and buttery roe. Crispy skin pigeon leg is deboned and stuffed with the bird’s breast; Sichuan pepper cuts through the richness.
TripAdvisor 评论样本 · 4.3/5 · 80 条
新加坡宁波Song餐厅（Song Fa）在TripAdvisor上平均评分4.3/5，基于80条评论。服务是主要亮点，员工态度友好且主动，但部分顾客反映点餐指引不清或响应不足。食物方面，招牌肉骨汤和肋排获普遍好评，汤底可续添，但亦有评论指出口味依赖胡椒与味精，缺乏传统醇厚感。环境为舒适空调区，虽拥挤但翻台迅速。价值感两极分化，午餐套餐被认为性价比高，但也有观点认为价格与体验不符。整体而言，这是一家适合快速用餐的热门连锁，服务质量因分店而异。
适合寻求便捷、舒适空调环境的游客，建议避开高峰时段并确认分店服务水平。
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.
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.
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.
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.
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.
Full-length windows allow diners to bask in the lush greenery of Xiang Lake. The kitchen is under a white dome with jars of fermented food on a round island, like a place of worship. The set menu showcases modern French cuisine made with local Chinese ingredients, incorporating authentic elements of Hangzhou. Even the dinner rolls are steamed like Chinese buns before being baked.
TripAdvisor 评论样本 · 3.7/5 · 73 条
Sense位于Spijkenisse，提供中式自助，涵盖铁板、烧烤、炒锅及寿司吧。多数评论认可食物种类丰富且新鲜，特别是现做寿司和饮料包含在内，氛围友好。然而，负面反馈指出近期质量下滑，存在食物变冷、过咸或烹饪不当的问题。服务方面评价两极，既有热情友好的体验，也有因停车纠纷和订单遗漏导致的严重投诉。部分顾客认为性价比降低，尽管设施便利（含电梯），但整体体验波动较大。
适合寻求多样化中式自助餐体验且对食物新鲜度有较高要求的游客，但需留意近期质量波动。
It's a bit out of the way, but that doesn't stop diners from coming here in droves for authentic Shaoxing dishes. The menu is written daily on the whiteboard. All ingredients are seasonal and shipped from Shaoxing. The free-range chicken marinated in aged distillers' grains has firm, flavoursome flesh with a hint of wine aromas. The stinky duo, or stinky tofu with fermented amaranth stems, exudes a stench that you'll either love or hate!
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.
The owner, who hails from Shaoxing, insists on driving back to his hometown every other day to source the freshest ingredients for his restaurant – which explains why the menu is handwritten on a white board and different every day. That said, the must-try stinky tofu is a permanent fixture: made with 20-plus-year-old fermenting brine from his family, it has rich deep flavours that complement the lamb brain it is steamed with. Try the river fish, too.
Since 1987, diners have been flocking here for authentic traditional Hangzhou food. The head chef excels at preparing river fish, such as river shrimps in Huadiao wine, a feast of runny roe, briny-sweet meat and mesmerising aromas. With a bit of luck, you will get to savour the tender oily flesh of steamed river eel with Chinese ham – best enjoyed with their home-brewed bayberry wine. Ask the servers about the daily specials.
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.
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.
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.
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.
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.
This tiny shop at the foot of Lingyin Temple has a lovely garden and rustic-style decor. The menu features a variety of vegetarian noodles and dumplings, including bright green spinach noodles in a mushroom broth and topped with assorted vegetables. Vegetarian potstickers come with crispy skirts; sesame seeds lend the juicy filling a nuttiness that works perfectly with the umami of mushrooms. For dessert, there is peach resin and honey locust sweet soup.
Next to Fajing Temple, this tiny vegan joint is always packed with tourists and locals. The location certainly accounts for its popularity… large portion sizes and very affordable prices play their part too. Their signature noodle soup with assorted vegetables has a rich and sweet tomato broth, plus bamboo shoot, peas, fried gluten, wood ear mushroom and cashew nuts. Consider ordering the dumplings filled with dried tofu and potherb mustard to go with it.
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.
After opening in 2017, Wu Zi shot to fame, becoming the best-known noodle shop in the area. Classic Hangzhou-style noodles are either served in soup or tossed in sauces with various toppings – prepared to the exacting standards of the owner, a chef by profession. The pork kidney and liver are nicely browned while retaining their succulence and a lovely chewiness. Another must-try classic topping: shrimps and eel sautéed with onion, mushrooms and dried tofu.
After a recent move, the shop is now tucked away down an alley but is easily found by following the heady aromas of the house specialty: slow-braised lamb in a giant wok with broth and Shaoxing wine until the meat falls off the bone. Thin noodles that cling well to broth and 12-month-old lambs are shipped daily from Tongxiang, Zhejiang. The lamb and offal noodle soup offers free noodle refills or order a side of lamb’s legs and trotters.
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.
Embedded in Hangzhou’s collective culinary memory, the predecessor of this simple, friendly joint dates back to the 1990s. The chalkboard menu covers many traditional home-style favourites, with river fish being the speciality. Braised soft-shelled turtle with pickled cabbage boasts gelatinous texture, deep flavours and mild heat. Quick-poached pork kidneys impress with spot-on doneness and snappy texture. Yellow croaker on rice cake is another must-try.
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.
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.
The kitchen helmed by a veteran chef from Jinhua turns out traditional snacks made just like in the old days. Rest assured that all the pork is sourced from Jinhua pigs, boasting robust flavours and buttery richness. Pork and scallion stuffed flatbread, as well as scallion pork bun are both juicy and well seasoned. House-made soymilk comes in three varieties: sweet, savoury, and Jinhua’s unique savoury ginger – perfect on winter mornings.
This acclaimed eatery prides itself on its home-style dishes. Expect queues at mealtimes! The juicy chicken dressed in scallion oil exudes heady aromas. Steamed vegetarian chicken and bamboo shoots with dried pork marinated in soybean paste evoke childhood memories for many a Hangzhou local. Freshwater fish is another strong suit – check out the bream, eels and crabs in the fish tank at the entrance and ask the servers the best way to have them cooked.
Born into a family of chefs, the young owner started as an apprentice and worked his way up. Exacting about his noodles, he has them tailor-made to the required texture. All the Hangzhou-style noodle dishes are made to order, featuring various toppings and sauces. His original recipe, noodles tossed in scrambled egg with a tangy sweet tomato sauce, stands out from typical pork sauces. The shrimp, eel and tomato sauce version is equally good.
The owner-chef opened this tiny gem in 2011, naming it after his unique hairstyle. The locals come in droves for his authentic Hangzhou-style noodles – browse the chalkboard for the 30-plus varieties on offer. All the noodles are cooked on the spot and tossed in sauces or served in soup. Springy noodles tossed in a glaze with wok-fried river shrimps and eel are loaded with lardy richness, deep umami and soy sauce flavour.
At a remove from the city, this rustic place set amid tea fields is run by a husband-and-wife team. He is a fishing enthusiast, and freshwater fish from nearby lakes and rivers is the main event here. The braised dark sleeper with salted potherb mustard and bamboo shoot impresses with its silky meat and a gingery kick. Try the sautéed free-range chicken from local tea farms. To avoid disappointment, pre-order seasonal dishes, as availability is limited.
This joint venture wedged between two famous restaurants occupies a villa surrounded by lush tea farms. Zhejiang country cooking defines the score, which showcases locally sourced ingredients and veg from its own farm. The old ceramic fire pots by the entrance are still used to simmer some recipes over charcoal, including their famous chicken soup. Hearty and springy, braised pig’s head meat is served with litsea seed-scented soy sauce.
This restaurant started out as a noodle shop some 20 years ago. What hasn't changed is the authentic and affordable home-style Hangzhou food it serves. Browse the photos on the wall or pick something from the live fish tanks. The oil-blanched live river shrimps are fried until crispy and tossed in a sweet savoury sauce with vinegar and scallions. The steamed pork-filled tofu skin roll with dried fish is another timeless umami-laden classic.
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.
Nestled in a cultural park, this restaurant is furnished in modern Jiangnan style – round windows, bamboo chairs and bonsai. The menu, too, is rooted in tradition but given a modern twist. Be sure to try the deep-fried stinky tofu with river shrimps; the fermented flavour adds to the overall umami. Stone pot taro is cooked with fried lard for a starchy comfort dish in autumn or winter. Also try the braised pork belly with house-made plum wine.
Tucked away in a residential neighbourhood, King’s Choice is known for its authentic Hangzhou cooking, generous portions and wallet-friendly prices. Most dishes are cooked à la minute and boast exceptional wok hei. The signature deep-fried stinky tofu is crispy on the outside and silky on the inside, with chilli sauce on the side to accentuate its unique flavours. The deep-fried wingette in salted egg yolk sauce is also sinfully delicious. Come early to avoid a long wait.
For over a decade, this tiny noodle joint has been packed with diners, despite higher prices than its competitors. An array of noodle soups and blanched noodles tossed in sauces are offered with a choice of toppings, all in generous portions and made with quality ingredients. Try the blanched noodles topped with stir-fried pork liver and kidney. Stir the curly hand-rolled noodles in the sauce well and enjoy their springy texture.
Down an alley near the Drum Tower, a yellow flag heralds the "wonton king", priming diners for the dumpling feast to come. Having retired in 2016, the owner learnt to make wonton from scratch, before opening this shop. The filling is made in-house with freshly slaughtered (not frozen) pork; ultra fresh vegetables and a sprinkle of black sesame seeds impart extra aromas; dried shrimps add umami depth to the broth. The potstickers are tasty, too.
A sign that says "stinky" or "rotten" might not usually sound appetising, but Yue Ji prides itself on the six features of Shaoxing cooking: soy sauce, distillers' grains, rottenness, stench, wine and pickles! Try dishes marinated with distillers' grains sauce, such as duck gizzard or pork tongue and belly. No meal here is complete without the notorious deep-fried stinky tofu and steamed minced pork patty with rotten millefeuille tofu skin. Pre-ordering recommended.
中餐
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.
中餐
中餐
中餐
After renovation, this hub dedicated to Chinese tea, art and all things Zen befits Hangzhou’s moniker as a cultural jewel. Its adjoining eatery still serves vegetarian food with Zhejiang twists; all-time favourites like soy-marinated walnuts, fresh tofu skin in thick broth and red braised stinky tofu are still on the menu. Thickly sliced lurid bolete sautéed with green chillies stands out with aroma and toothsome texture.
A serene place in a wetland park with a manicured Chinese garden. With just eight private rooms, privacy is guaranteed. Menus are tailor-made to diners' liking in advance, without à la carte options. The kitchen puts a sophisticated spin on authentic Chaozhou and Swatow dishes, with produce such as pickled mustard greens and baby mussels from Chaozhou. Try the soy-marinated goose webs and liver, and sticky rice balls in peanut sesame sugar.
This bustling spot serves barbecue in Texan, Brazilian and Argentinian styles. With a wood-fired smokery and ovens on site, the place exudes intoxicating smells. Try slow-smoked beef brisket, either grain-fed from the U.S. or grass-fed from New Zealand: the former is richer, the latter leaner. Pronounced smoky notes complement the beef perfectly. Grilled pineapple in banana walnut sauce for dessert cuts through the richness. The wine list is worth exploring.
The unadorned two-storey house with grey brick walls may not look exciting, but diners have been flocking here for over 20 years for its Tonglu farm-style cooking – it's simple, rustic and delicious. Photos and the names of dishes are shown on a wall of lightboxes on the ground floor, where servers take your order. Try the organic fish from Qiandao Lake two ways: the fish head soup is milky and rich; and the braised fish fillet is silky and mildly spicy.
Adjacent to Xiangji Temple, this Jiangnan-style villa stands in a manicured garden with a bamboo grove, a rockery and water features. There are no à la carte options and diners pre-order either the classic or seasonal set menu. Nationwide sourced produce is deftly finessed with Chinese and Western techniques into dishes with potential health benefits. Their winter melon and glasswort soup is slowed cooked for two hours and nicely perfumed in pine nut oil.
An oasis amid the bustling city centre complete with a landscaped garden straight out of a Song Dynasty art book. The menu focuses on plant-based dishes of varying origins and styles. Cauliflower fungus tossed in lemongrass with Thai chilli and basil packs extra oomph; sizzling three-cup eggplant in a stone pot seduces with aromas and mild heat. Round off with sticky millet rice balls and a peanut filling. Check out the extensive tea menu.
Synonymous with delicious crab dishes, Tian Lun Inn serves different species of this crustacean depending on the season, with its multicourse all-crab meals being the most renowned. With firm, plump flesh and rich, creamy roe, hairy crabs from Taihu Lake are extremely popular year round. The crab roe pastry takes 45 minutes to prepare, but it's well worth the wait. Try local specialities such as West Lake beef soup or West Lake vinegar fish, too.
官网This long-established hotel restaurant is famous for its gorgeous garden views, elegant vibe and upmarket menu. Authentic Zhejiang cooking takes centre stage, alongside new creations melding Cantonese cooking techniques. Classics such as sautéed river shrimps with Longjing tea, and crispy eel with shrimps are revisited, the latter as fried eel pieces stuffed with minced shrimp in a sweet and sour glaze. Private dining rooms of various sizes are available.
官网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.
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.
A joint venture between two famous restaurants, Golden Silk sits on the lush green banks of West Lake. The modern Jiangnan interior is adorned in silk lanterns, ink paintings and bamboo plants. The menu melds the traditional flavours of Wenzhou, Ningbo and Taizhou, underpinned by solid technique. Seafood is their mainstay: try octopus in pork cartilage and salted cabbage soup or brown croaker steamed with shredded pork and shrimp roe.
官网Sitting on a lotus pond at the north end of West Lake, this restaurant commands lovely views. It serves exquisitely crafted Zhejiang cuisine that befits its iconic location, including dishes named after scenic spots in Hangzhou, such as "wind and lotus by a curvy courtyard": lily bulb, sugar snap peas, and bamboo fungus shaped into a lotus flower, seed pod and root in a light chicken stock. Try the buns and pastry filled with salted mustard greens, too.
This small shop front would be easy to miss, were it not for the queue waiting to order shaobing flatbread and youtiao dough sticks. Right by the entrance the chefs can be seen busily making both items by hand; served piping hot, they are well loved for their fluffy and crispy texture. Locals typically order soymilk or tofu pudding to go with these fried treats, but you can also opt for sticky rice balls with the filling of your choice. Bargain prices.
Spread over two floors, the interior, decked in modern Chinese motifs, overlooks a lush green courtyard. The menu highlights the chemistry between the clean umami of live seafood from Ningbo and the complex tang of fermented delicacies from Shaoxing. Surprisingly, the sweet flavour of white crab meat is accentuated when braised in big-boned stinky tofu. Try a glass of Shaoxing huangjiu (yellow wine), neat or mixed in a cocktail.
The three-storey villa dates back to the early 20C and its lavish interior melds classical and modern details. The head chef from Hangzhou works closely with two Cantonese chefs to craft recipes that are rooted in Jiangzhe traditions, but spiced up with Cantonese accents. The fried crab with stinky tofu is prepared in typhoon shelter style; stinky tofu is diced and deep-fried with garlic, black beans and scallion. Jinhua ham pastry bursts with meaty flavours.
Avant-garde portraits of Chinese opera singers fetchingly set against gilded birdcage chandeliers and window cut-outs. Modern Chinese style is carried through the menu and plating. Diners come here for skilfully made Hangzhou, Zhejiang and Cantonese classics; the signature Hangzhou braised duck has a delicate texture, rich flavours and complex aromas. The hand-torn tofu in a milky broth made with dried shrimps, ham and mushrooms is also unmissable.
TripAdvisor 评论样本 · 4.8/5 · 80 条
万丽轩（Wan Li）位于北京金茂万丽酒店内，整体评分较高。食物方面，北京烤鸭是核心亮点，现场片鸭且口感备受好评；其他菜品如黑椒牛肉、虾蟹炒饭及糖醋带鱼也获认可，但部分食客反映菜品温度或选择有限。服务总体细致专业，有员工提供多语言协助，但也有因缺货或沟通不畅导致的负面体验。环境优雅，适合商务或正式用餐，但非高峰时段可能略显冷清。价值方面评价两极，部分认为价格合理，另一部分则觉得性价比一般。
适合追求优雅环境和正宗北京烤鸭体验的旅客，建议提前确认菜品供应。
The theatrically lit main room is a picture of understated elegance, and the private rooms are equally stylish. The head chef, who hails from Chaoshan region, specialises in the cuisine of his hometown. Try the marinated meat platter to sample a few of his signature items and their layered flavours. Deep-fried cloth-wrapped tofu in premium stock boasts a crispy crust and velvety centre. The mild soybean flavour works well with the umami-laden broth.
With years of experience in Japanese cuisine, the head chef pushes the boundaries of Franco-Japanese fusion by cleverly incorporating subtle Chinese twists. In addition to three set menus that are revamped every four to six months, top-notch sashimi showcasing precise knife work are a firm fixture all year round. The counter seats overlooking the open kitchen provide the best view if you are a cookery buff. Booking essential.
Xiaoyao Manor hotel opened in Xianghu Lake Resort in 2020. This F&B outlet is set in an idyllic landscape, boasts gorgeous views and serves authentic Hangzhou, Zhejiang dishes, as well as Xiaoshan farmhouse cooking. Made-to-order fish head à la Qiandao Lake can be prepared in various ways and is great for sharing. The peasant-style steamed stinky duo is quite unique and worth trying. The perfect spot to eat as part of your Xianghu Lake itinerary.
In a resort, this monastery-turned restaurant imparts a serene vibe. The all-wood architecture is elegantly enhanced by floral arrangements, white table linen and leather chairs. Only open to the public for dinner, it serves a seasonal-centric menu, finessed with European techniques and artistic plating. Some dishes pay tribute to the chef’s mother’s cooking. Bookings advisable due to limited seating. Ask about wine or tea pairings.
官网A household name for its Hangzhou-style noodles, Kui Yuan Guan also doubles up as a museum that charts life in the city dating back to 1867. Countless inscriptions by historical big shots hint at its importance. For noodles, head to the ground floor; the sliced pork noodles impress with their al dente texture and robust flavours. Classic Zhejiang fare, such as Ningbo shredded eel or fish balls with a trio of vegetables, is served on the second floor.
The traditional Jiangnan-style mansion tucked deep in a bamboo forest houses five private, elegantly appointed dining rooms and several tea rooms. The food is basically Jinhua style and includes delicacies from Dongyang and Lanxi cities. The signature flash-fried gardenia buds with cured pork and dried chillies reveals a striking mix of fragrance, piquancy and savoury umami. Bouncy ‘wo mian’ noodles are generously laden in toppings.
TripAdvisor 评论样本 · 3.9/5 · 80 条
Sweet Spring位于历史悠久的尤里卡斯普林斯，拥有迷人的复古氛围和多个风格各异的用餐区域，如玻璃凉亭和壁炉旁座位，深受部分食客喜爱。食物质量评价两极分化：有顾客盛赞羊肉、牛排和生蚝等菜品美味，但也有反馈指出食物存在温度不均、烹饪过度或口感平庸的问题。服务方面，尽管个别员工表现热情专业，但整体常因上菜节奏缓慢、预订安排失误（如被错误引导至酒馆区）而受到批评。总体而言，该餐厅适合追求独特历史环境和浪漫氛围的顾客，但对出餐速度和菜品稳定性有较高要求的食客需谨慎选择。
适合寻求浪漫历史氛围且对出餐速度容忍度较高的游客。
The space may not be huge, but the minimalist Zen-inspired decor is soothing. In contrast to traditional Hangzhou-style noodles with their firm texture, these are handmade to a softer consistency – all the better for soaking up the soup. The spring water beef shin noodles deliver plenty of umami and a hint of spiciness. Sides such as braised bamboo shoot are also worth trying. Round off your meal with ding sheng cake with red bean filling.
The shop has no name because the owner believes his noodles are good enough to keep guests coming back regardless. In over 30 years, the place has not changed – with just six tables set up in the tiny space. But the huge portions of tasty noodles at bargain prices have amassed a loyal fan base. The fall-off-the-bone pork ribs with strong scallion aromas in particular tend to sell out early. The pork liver and kidney are also popular.
Experienced chef-owner A Bing honed his skills in a famous noodle shop in town before opening this joint over 40 years ago. Having moved to the current address in recent years, it remains a firm favourite with many locals. Its signature fried eel noodle soup has impressively springy noodles and crispy, meaty eel chunks. Try his "semi" noodle soup, too – noodles dressed sparingly in a thick broth, for a flavour-forward experience.
Tucked away in a historical back street, this place teleports diners to a bygone era. The rustic-style interior is quirky, with bottles of yellow wine, including its own brand, placed on the floor. The kitchen team tailors menus to diners' budgets and the fish-heavy Ningbo fare is rife with bold flavours and umami. Try the steamed crab on pork ribs with distillers grains. With only two tables for two in the main room, it makes sense to book a private room.
A favourite spot for breakfast among locals, Pan Fang Chun specialises in potstickers – with a nicely charred, paper-thin crust and juicy pork filling, they taste even better dipped in chilli sauce and vinegar. Cut through the richness with a bowl of sweet soymilk. For a lighter option, try the bite-size wonton soup with laver and scallions. Expect to queue at the door for service, and they close before 1pm, so come early to avoid disappointment.
An oasis near a bustling scenic spot in Hangzhou, the building is styled after a typical residence of ancient Anhui. Ask for a table in the courtyard on a sunny day and be bowled over by the views of Wangxian Pavilion. Both the owner and the kitchen team hail from Anhui; most ingredients are also from their home province. Specialities like fermented mandarin fish, wild bracken, sliced cured pork on camphor wood and Anhui dim sum are hard to find elsewhere.
Hu Qing Yu Tang is a renowned Chinese medicine shop and this restaurant is its culinary venture, specialising in medicinal cooking. The chef complements ingredients with the therapeutic properties of herbs to derive maximum benefits. Huang qi river shrimps, steamed fu ling dumplings, and black sticky rice cake with ginseng are all unique creations you won't find anywhere else. For optimum results, pair your food with medicinal wines or healthy drinks.
With exquisite glass lanterns, glass screens and panoramic windows that welcome in river views, the high-ceilinged room is perfect for banquets and business dinners. The menu is dominated by Zhejiang classics, alongside some Cantonese dishes. The poetically named "Sinking Fish, Falling Geese" consists of white fish balls stuffed with bird's nest. The classic braised pork belly is thinly sliced and styled into a pagoda. Reservations recommended.
官网The dimly lit space on two levels feels modern and chic, with its mix of bare concrete, glass, and metal structures. The food, meanwhile, is very much in keeping with Fujian tradition. Seafood from the province features heavily on the menu, alongside other Fujian produce. Signatures include honey-glazed grilled river eel with crispy skin and oily, velvety flesh. The raw oysters from Xiamen Harbour dressed in speciality sauce are zesty and summery.
The high-ceilinged room is lavishly furnished with elegant chandeliers, ceiling fans and elaborate trims. The kitchen team excels in fusion Chinese cooking that creatively mixes and matches influences and techniques from various regional cuisines. Thinly sliced air-dried mackerel steeped in a special briny-sweet sauce is loaded with umami. The slow-cooked veal in a truffle sauce literally melts in your mouth. The curated tea list is intriguing!
TripAdvisor 评论样本 · 5.0/5 · 80 条
La Lune（水月荟中餐厅）位于周庄铂尔曼酒店，以当代中式料理著称。基于80条满分评价，食客普遍对菜品质量和服务水平给予高度评价。食物方面，菜肴丰富且口味地道，符合大众审美；但需注意个别汤品（如含苦瓜炖汤）可能偏苦，建议提前告知忌口。服务是其亮点，员工热情周到，领班及多位服务员（如Susan、Fiona、Joyce等）因主动服务和细致关怀受到多次点名表扬，包括对迟到客人的灵活安排。环境时尚现代，与古朴古镇形成对比。整体体验极佳，复购率高。
适合追求高品质中餐体验、重视细致服务且能接受现代酒店环境的旅客。
On the 58th floor of a skyscraper, this tiny gem with just eight tables affords lovely views of the bustling financial centre. Modernised Chinese motifs are juxtaposed with a futuristic electric glow. Under the supervision of an experienced chef from Hong Kong, the kitchen turns out umami-packed double-boiled soups, such as the whelk and dried scallop soup with matsutake mushrooms. The live seafood, such as fish and crab, tastes divine even when simply steamed.
Atop a skyscraper hotel, this elegant place commands breath-taking views of the Qiantang River. The decor is inspired by the East-meets-West Art Deco style of China around the 1920s. Cantonese classics are broadly covered – from soups and barbecue meats, to stir-fries with plenty of wok hei, plus a few innovative Zhejiang dishes. Don’t miss the crispy skin chicken. The sautéed fish bladder with pickled mustard greens goes well with an alcoholic drink.
官网The down-to-earth joint is nestled in a residential neighbourhood. At the entrance of the dining room, dishes are neatly displayed – leafy greens, meat stews in clay pots and of course, the river fish that the restaurant is most famous for. Fried eel in bean sauce is loaded with scallion and garlic aromas. Braised pork intestine is tender and flavoursome, even better with their secret dip. Try also their house-made wines infused with herbs or fruits.
Next to a cultural park, this restaurant stands in serene, lush nature. The interior, too, is pleasing, with its retro water town decor. On the menu, Hangzhou classics take centre stage; river fish stands out in particular. The slaughtered-to-order river eel is steamed with preserved mustard greens and has oily flesh and deep umami. The fresh local vegetables and traditional staples such as Hangzhou style tossed noodles and sticky rice cake are also worth trying.
On the bank of Qiantang River, at the foot of Liuhe Pagoda, this airy, bright and sleekly furnished restaurant is a bit out of the way, but locals come in droves nonetheless. Authentic home-style Hangzhou dishes, such as steamed mud crab on a minced pork patty, are served alongside more novel creations. Portion sizes are generous; come in a larger party to get to sample a wider variety of dishes. Reservations not accepted. Visit early to beat the crowd.
This modern, cosy restaurant sits on the top floor of a shopping mall. The menu showcases the best of Cantonese cooking with sophistication, astuteness and precision. Their dim sum lunch is a must, as are the barbecued meats. The honey-glazed cha siu pork, for instance, boasts the perfect ratio of fat and lean meat, as well as smoky and crispy charred edges. Plum sauce on the side cuts through the richness. Book ahead for private rooms.
TripAdvisor 评论样本 · 4.4/5 · 80 条
Fortune Garden位于祗园，提供粤菜、法式及日式料理。环境优雅，拥有竹林庭院、樱花天花板及1920年代复古氛围，适合浪漫晚餐或活动。多数评论称赞食物精致、服务专业，特别是生牛肉和意大利酒搭配得当。然而，部分顾客反映上菜节奏混乱、服务响应慢，甚至有外国游客遭遇严重服务问题。尽管有负面评价，整体评分仍较高，是体验京都传统与现代融合餐饮的热门选择。
适合追求独特日式庭院氛围和精致料理的食客，但建议提前确认服务细节。
The room sports cultural motifs from the Chaoshan region, including a miniature replica of Guangji Bridge, an icon of Chaozhou. Walk-in diners will be seated in the main dining room and served an à la carte menu. Private rooms must be booked in advance, with a tailored menu. The signature marinated “gelato” raw mud crab boasts creamy roe that melts in the mouth. Also try the double-boiled silkie chicken soup with deer tendon and ginseng.
中餐
TripAdvisor 评论样本 · 4.9/5 · 80 条
位于杭州西湖边的湖滨28餐厅，凭借一线湖景与雅致的新中式装潢，营造出静谧且具格调的用餐氛围，包厢私密性佳。菜品以杭帮菜及江浙经典为主，金牌宝塔扣肉、龙井虾仁、西湖醋鱼及叫化鸡等广受好评，食材讲究，口味稳定。服务整体细致贴心，多数顾客认为体验圆满。尽管少数评价指出环境略显陈旧或性价比一般，但综合来看，其地理位置与餐饮水准仍使其成为杭州高端中餐的代表之一。
适合追求西湖景观与正宗杭帮菜品质的商务宴请或重要聚餐。
中餐