杭州西游居酒店

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.

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.

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.

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!

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