Ru Yuan

Ru Yuan stands amid lush vegetation. Though the menu seems to feature familiar dishes like Xihu fish in vinegar sauce or sautéed shrimps with Longjing tea leaves, each one has been extensively fine-tuned and tweaked. The chef’s personal character shines through in the meticulous details. The gold medal braised pork exudes winey aromas; the pork is sliced thinly and shaped into a pagoda for perfect texture and exquisite plating.

Why it stands out

• A destination-style dining house inside a garden setting, reached through trees and courtyards.
• Hangzhou and Zhejiang standards, tuned dish by dish without losing their backbone.
• The pagoda-shaped braised pork has become the dish people travel for.

Signature ingredients

• Qiantang River long-snouted catfish
• River prawns with Longjing tea leaves
• Jinhua pork belly braised with yellow wine

What to eat

• Seasonal Zhejiang tasting menu built around Hangzhou classics, polished and precise.
• Signatures often include West Lake vinegar fish, Longjing tea prawns, and pagoda-style braised pork.

Atmosphere

• A garden-like setting near West Lake, with private rooms and a sense of retreat.