¥¥Zhejiang
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 review sample · 4.8/5 · 80 reviews
Located within the Renaissance Hotel, Wan Li offers a refined dining experience with a strong emphasis on Peking Duck, often carved tableside. While the duck and dishes like black pepper beef receive praise, some guests note issues with food temperature or limited availability. Service is generally attentive and multilingual, though isolated incidents of poor communication or stockouts have occurred. The ambiance is elegant, suitable for business or special occasions, but may feel quiet during off-peak hours. Value perceptions vary; some find the pricing reasonable, while others consider it high relative to the experience. Overall, it is a solid choice for those seeking a hotel-based Cantonese and Beijing fusion menu.
Ideal for travelers seeking an elegant setting and authentic Peking Duck, with advance confirmation of menu availability recommended.
¥¥¥Jiangsu Cuisine
In a boutique hotel converted from a 500-year-old residence, this restaurant in Luxiang Ancient Village commands both lake and mountain views. It serves a grand chancellor feast that takes its cue from the season – wild greens in spring, lotus in summer, crab in autumn. Dongshan sliced lamb is sparingly seasoned to let its natural flavour shine. Duo Taihu shrimps are shelled and sautéed, or fried with the shells on for different textures. Reservation mandatory.
¥¥Latin American
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.
¥¥¥¥Vegetarian
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.
¥¥¥Zhejiang
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.
¥¥¥Fujian
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.
¥¥¥Chinese Contemporary
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 review sample · 5.0/5 · 80 reviews
La Lune, the contemporary Chinese restaurant at Zhouzhuang Pullman Hotel, boasts a perfect 5.0/5 rating from 80 reviews. Guests consistently praise the rich variety and authentic taste of the dishes, noting they align well with popular preferences. Service is a standout feature, with staff members such as Susan, Fiona, and Joyce frequently commended for their warmth, attentiveness, and proactive care, including flexible arrangements for late arrivals. While the modern ambiance contrasts pleasantly with the ancient town, diners should note that some soups may contain bitter ingredients like kelp melon, so specifying dietary preferences in advance is advisable. Overall, the combination of high-quality food and exceptional hospitality ensures a satisfying dining experience with strong repeat visitation.
Ideal for travelers seeking high-quality contemporary Chinese cuisine and attentive service within a modern hotel setting.
¥¥¥Cantonese
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.
¥¥¥Cantonese
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.
¥¥Zhejiang
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.
¥¥Hang Zhou
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.
¥¥Zhejiang
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.
¥¥Vegetarian
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.
¥Noodles
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.
¥¥¥Zhejiang
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.