Perched on the shore of West Lake, this hotel restaurant is led by a local chef with over 20 years of experience under his belt. Traditional Zhejiang recipes are given a new spin – to great effect. The braised pork belly pagoda comes in two portion sizes: a mini version served with pumpkin flatbread and a regular one with chestnut pancakes. The wine list features a plethora of Chinese labels from Hebei, Shandong, Shanxi, Xinjiang and Ningxia.