杭州怡邻公寓酒店

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.

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.

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.

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.

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.

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.

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.