温德姆花园酒店 杭州余杭

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.

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!

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.

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.

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.

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.