Ru Yuan

Hangzhou

Rediscovering the art of southern Chinese cuisine

An haute-cuisine hideaway: Enveloped by the bountiful greenery of the Hangzhou Botanical Garden, Ru Yuan occupies a sleek, modern three-storey structure with large windows that bring the tranquil splendour of the outside in. Deeply rooted in nature, its poetic setting – not far from West Lake, a Unesco World Heritage Site – is reflected in its menu, which makes stars of local ingredients and classic Hangzhou flavours.

Serenity in every detail: All dim lighting, thoughtfully arranged tables, stylish low seating and understated decor (to allow the food to speak for itself), the building's ground floor houses Ru Yuan's main dining area. On the upper floors, the minimalist elegance continues with glass-wrapped private dining rooms, a wine cellar and a sophisticated whisky bar – a quiet spot for pre-dinner aperitifs or post-meal reflection.

Honouring Hangzhou's culinary legacy: Noting that many of today's so-called southern Chinese classics have been simplified over the years, chef-owner Fu Yue Liang, a Hangzhou native who trained under the legendary Dong Shunxiang, is dedicated to reviving heritage recipes and techniques with patience and precision. Marrying tradition with creative flair, his menus at Ru Yuan celebrate the abundance of Zhejiang province, from Qiantang River fish to Longjing tea.

Don't leave without trying: The immaculately presented, pagoda-shaped braised pork belly. This single piece of Jinhua pork belly is cut into a long, thin ribbon, carefully folded to create an intricate pyramid, then served with a light sauce and simple garnishes like seasonal greens or micro herbs. The double-boiled fish meatball consommé is another favourite, renowned for its delicate, snow-like texture.

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