City dining guide
50 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
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.
WebsiteFull-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 review sample · 3.7/5 · 73 reviews
Sense in Spijkenisse offers a Chinese buffet featuring teppanyaki, BBQ, wok, and a sushi bar. Positive reviews highlight the variety, fresh sushi, and friendly service, noting included drinks. However, negative feedback points to declining food quality, citing cold, salty, or poorly cooked items. Service experiences vary significantly, ranging from welcoming staff to serious complaints regarding parking disputes and missing orders. While amenities like elevators are appreciated, some guests feel the value has decreased due to inconsistent quality. The atmosphere is generally pleasant, but recent changes and operational issues have led to mixed satisfaction levels among visitors.
Suitable for travelers seeking diverse Chinese buffet options with fresh sushi, though be aware of recent inconsistencies in food quality and service.
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.
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.
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.
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.
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 review sample · 4.2/5 · 56 reviews
Located in the JW Marriott, Hangzhou House specializes in high-end steaks and seafood. Reviews highlight excellent Australian Wagyu and rack of lamb, alongside good lobster bisque and oyster selections. The ambiance features a wine room and open kitchen, with generally professional service. However, criticisms focus on high prices, small portions, and slow pacing. More critically, several guests reported severe food poisoning symptoms, including vomiting and diarrhea, after eating steak. The restaurant's refusal to acknowledge responsibility in these incidents has significantly damaged its reputation, creating a stark contrast between its fine-dining presentation and serious health concerns.
Suitable for steak enthusiasts seeking fine dining, but caution is advised regarding food safety risks and high costs.
Diners are greeted by rows of live fish tanks at the entrance and various ingredients on display. A Xiaoshan native, the hands-on owner has been running this business for almost 20 years. You can ask him to recommend the catch of the day alongside other authentic Xiaoshan items made à la minute. Fish balls are one of his specialities but aren't available every day. The steamed buns made from scratch are the epitome of meticulous craftsmanship.
(The restaurant is temporarily closed.) This tiny shop specialising in Xiaoshan cooking has no paper menu – you pick from the fish tank and various dishes on display. Steaming is a key characteristic of Xiaoshan cuisine and, here, river fish, meat and vegetables are steamed with ham and cured pork, yellow wine, or chicken fat and soy sauce to bring out their natural flavours. Three-year-old duck is steamed with ham for intense umami. The pork stuffed omelette roll is another must-try.
This no-frills shop is relatively inconspicuous, so, you may well walk right past it without noticing. But those in the know flock here for authentic Xiaoshan cuisine made with the freshest seasonal produce. There is no menu – pick your own food from the counter or ask the owner for recommendations. The must-try steamed miiuy croaker is silky in texture and loaded with umami. Poached free-range chicken and steamed veggies also hit the spot every time.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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 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.
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.
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 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.
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.
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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.
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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.
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.
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.
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 review sample · 4.4/5 · 80 reviews
Fortune Garden in Gion offers Cantonese, French, and Japanese cuisine within a historic 1920s-style building featuring a bamboo garden and cherry blossom ceiling. Reviews highlight exquisite food presentation, such as Omi steak and Italian wines, alongside a romantic atmosphere enhanced by live music. However, inconsistencies exist; some guests report poor service pacing, undercooked fish, and unresponsive staff, particularly noting negative experiences for foreign visitors. Despite these mixed service reviews, the venue remains popular for its aesthetic appeal and high-quality ingredients, making it a notable dining option in Kyoto.
Ideal for diners seeking a unique garden ambiance and refined cuisine, though verifying service details beforehand is advised.
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.
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.
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.
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.
WebsiteThe 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 review sample · 3.9/5 · 80 reviews
Sweet Spring, located in historic Eureka Springs, offers a charming atmosphere with distinct dining areas like glass gazebos and fireplace seats. Food quality receives mixed reviews; while some praise dishes like lamb shanks and steaks, others report issues with temperature, overcooking, or mediocrity. Service is inconsistent: though staff can be knowledgeable and accommodating, frequent complaints cite slow pacing, reservation errors, and seating mix-ups. The ambiance is generally well-regarded for its elegance and historic feel. However, operational inefficiencies significantly impact the overall experience. This restaurant suits travelers seeking a romantic, historic setting and are willing to overlook potential service delays and variable food consistency.
Suitable for tourists seeking a romantic historic atmosphere who are tolerant of slow service.
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.
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.
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.
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.
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.
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.
WebsiteThe 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.
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