LOSTLODGE Dongming Mountain

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.

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.

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.

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.

中餐

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.

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.