28 HUBIN ROAD

I have always liked the Grand Hyatt Hangzhou by the West Lake, and I have heard about the Qingshi Italian Restaurant in the hotel. At noon on this autumn day, I finally checked in at this restaurant. The layout of the restaurant is simple and elegant. I like the 270-degree floor-to-ceiling windows the most. It also has an outdoor courtyard. It is naturally a pleasant experience to eat outdoors in this season. The surprise started with the appetizers, which were Parma ham, Italian pork neck, salami platter, tomato buffalo cheese salad, and a platter of fried pizza dough. Among them, Parma ham is the most prestigious of all Italian meats. The locally produced pig hind legs are made after at least one year. Let's talk about the highlight of today-pizza. Qingshi's pizza is definitely a famous pizza in Hangzhou. All pizzas are made to order by customers. The key is this magical oven, which can bake fresh and delicious pizza in just 90 seconds. In Qingshi, there are delicious things to explore and play.

Hubin 28 is the Chinese restaurant of Hyatt Hotel Hangzhou. I heard that the chef is Ala Shanghai Ning. It is very famous because it was once selected as one of the top 50 best restaurants in Asia. Golden braised pork is a must-order at almost every table, with good color, aroma, taste and shape. I personally think that fried river shrimp is more worth trying than Longjing shrimp. Among the cold dishes, a dish of foie gras stuffed with pigeon eggs is very pleasing to me. After all, it is the face of a five-star hotel, and the raw materials and quality control are considered to be attentive. However, the per capita price is over 400, which is not bad in Shanghai, but it is quite expensive in Hangzhou...

Hubin 28 Chinese Restaurant 📍1L Grand Hyatt Hotel Hangzhou 💰About 550 per person 🌈For many people, Hubin 28 is familiar, and has always won various food awards. If you come to Hangzhou's high-end Chinese restaurant and have not eaten here, it must be a loss. 📌I have recommended many friends to come here, and of course I come here several times a year. If I have money, I will not get tired of coming here every day, haha. The menu here is often updated, and you can eat seasonal food every season. Of course, the classics are always there. Among the winter dishes, I love "Yipin Seafood Family Portrait" which uses sea cucumbers, fish maws, abalone, pigeon eggs, chickens and other ingredients to stew together, so it is really fragrant and looks very appetizing. After boiling, have a bowl first, it is so delicious, a must-have for winter health! Especially nourishing, one bowl is definitely not enough, I drank four bowls, hahahaha burp! "Homemade double-flavor sausage and braised meat" is a cold dish with Hangzhou flavor. It is almost the New Year. Almost every household will make it in winter. The taste is mainly salty and fresh, which is satisfying~ "Homemade pickled pepper steamed deep-sea yellow croaker" The pickled pepper has a strong aroma, but don't be afraid, because it is really not spicy. It is very useful for enhancing the flavor and freshness. The yellow croaker meat has been sliced, and it is tender and convenient to eat. It is delicious! "Sand radish stewed with cured meat and rice" is also a staple food with a very New Year flavor. It is highly recommended. There are a lot of ingredients. The radish is soft and glutinous. The cured meat is sausage and braised meat, and the color is super good! Highly recommended seasonal staple food~ No regrets For dessert, I didn't choose the usual one. I chose "Seasonal Fruit with Mulberry Snow Cream". Cherries 🍒 Strawberries 🍓 and so on are all super loved. The ice cream is also not greasy. It is very comfortable to cleanse the mouth after the meal~ Every time I come to Hubin 28, I don't step on thunder. I eat well, drink well and feel good every day~

It is indeed ranked in the top 50 in Asia. It lives up to its reputation. We ordered almost all the representative dishes even though there were only three of us. . They are really good foodies. The average serving is so spicy, so we order whatever we want. I am motivated to finish all the Michelin and Japanese restaurants. Ha. I have a good opinion on the cold dish platter. The [Sugar Lotus Root] is so delicious. It is not as sweet as you imagine because the color is so beautiful, so you think it must be very sweet, but it is not. [Sweet and Sour Spare Ribs] This method often makes the spare ribs meat tight. This is not the case at all. And I know that you can't shave a few pieces of such thick spare ribs from a Beijing spare rib. The ingredients are exquisite. [Qianlong Fish Head] It is said to be organic fish from Qiandao Lake, but I don't like it. [Dessert 28] I don't think it should be too delicious. I am very demanding on desserts. Their desserts succeeded in satisfying me! [Gold Medal Braised Pork] Oh my god, it is worthy of being the signature dish. The meat is thin and fragrant enough, and the chestnut biscuits are also a good match. [Stir-fried Eight Treasures with Soy Sauce] It is just average.

This is the best Chinese restaurant in Asia, indeed. It is located on the first floor of the Hyatt Hotel, so you must make reservations in advance. The Hangzhou cuisine recommended by those people can be found everywhere, but you must try the seasonal dishes that are not available elsewhere. I went there on New Year's Day this time, and ordered geoduck, scallion chicken, abalone ribs, lamb chops, and desserts for winter dishes. I have to say that every dish is very delicious, so delicious that it's about to fly, especially the geoduck, 168 for a soup base, with more than 700 geoduck, it's so delicious. The lamb chops are more than 700 grams, the portion is very large, the meat is tender and juicy, with a strong lamb flavor, the fat melts in the mouth, and the lean meat is soft and tender, so delicious. There are also abalone ribs, the abalone is also delicious and tender, the soybeans inside are very crispy, and the ribs are also very tasty. There is also a cold dish of scallion chicken, which is so delicious when fried with scallion oil. The chicken is very tender and paired with scallion oil, perfect. The final dessert collection was delicious and filling, and they are truly the best in Asia.

Ctrip Food Forest One-Star Restaurant, I believe in Food Forest's recommendation, and it really didn't disappoint me! First of all, the location is superior, located next to the West Lake Music Fountain, with a beautiful lake view of the West Lake! After entering the door, the hotel's decoration incorporates many elements of old Hangzhou. As a Chinese restaurant, it can quickly bring you into that ancient and quaint feeling! Speaking of the taste of the hotel, the gold medal braised pork, fat but not greasy, paired with chestnut cakes, surpasses all the braised pork in my heart! Jiangnan Fugui Chicken, the ordinary beggar chicken is made red and prosperous, knock off the outer layer of soil, and instantly smell the fragrance of lotus leaves! Finally, I give you a little advice, you must order the dessert collection of Hubin 28. This is the first Chinese restaurant I have met that makes desserts so extreme! Friends who go to taste, remember to make an appointment in advance!

Golden Braised Pork: thin slices, fat but not greasy Longjing Shrimp: average taste, expensive, not recommended Crab Roe Tofu: not bad, you can taste crab meat and crab roe Sister Song Fish Soup: although there are many good reviews, it is not as delicious as expected Yellow Croaker Noodles: the soup is very fresh and the yellow croaker is super delicious Stir-fried Chinese Chrysanthemum with Cordyceps Flowers: OK Tea-flavored Stuffed Goose Liver: transparent pigeon eggs are very soft The goose liver is milky and tastes similar to Thousand Island sauce Lakeside Dessert: Longjing Tiramisu Orange Liqueur Parfait with Orange Snow Cream

Golden Autumn Crab Meet Ctrip Gourmet Forest Star Restaurant - Hyatt Regency Hangzhou Lakeside 28 Restaurant: Five Flavor Flower Plate is centered on the ten-year Huadiao drunken crab, crab roe fish maw chicken rice pine mushroom soup, lotus fragrance red Qiantang River white fish, crispy sweet and sour nine belly fish, Xiaoshan bamboo shoots and vegetable meat pie steamed white crab, spicy soy milk boiled grouper, garlic and kudzu vine stewed sea anemone, steamed Yangcheng Lake hairy crab, crab roe noodles... Eat new ideas on the tip of the tongue without losing the unique feelings of Hangzhou cuisine! It is delicious and nourishing, and it is comprehensive! Chef Cheng Yu creatively changed the Hangzhou folk drunken crab from raw to cooked, steaming the hairy crab and marinating it with Shaoxing ten-year Huadiao wine, pepper, green onion and ginger. It not only ensures the safety of the ingredients, but also makes the crab meat softer when eaten, without losing the traditional taste at all; the crab roe, chicken rice, fish maw and matsutake soup uses the fresh seasonal chicken rice that people in the south of the Yangtze River love, paired with fine fish maw, and served with crab roe to make the soup, and finally the fine-textured matsutake, the "king of all fungi", is used to enrich the taste of the whole dish, giving it a warm and rich aroma; Xiaoshan steamed white crab with dried bamboo shoots and vegetables uses dried bamboo shoots produced in Xiaoshan, Hangzhou, mixed with dried plums and mashed into a paste and added to the best pork to make fresh meat patties, which are then covered with white crab and steamed to make the umami flavor soaked in. The round platter is round and layered, and the white crab and red paste are colorful, adding to the festive atmosphere.