Founded in 1988, Aman Group is one of the world's most renowned small boutique exclusive village groups. The first Aman resort is located in Amanpuri (a tranquil place) in Phuket, Thailand, and has grown to more than 20 countries around the world. Small, intimate and unobtrusive is what Aman has always embraced, and its approach to location and construction is so strict that there are only 30 Aman resorts in the world so far.
Aman currently has three resorts in China, located in Beijing, Hangzhou and Lijiang. Tucked away between the Lingyin Valley on the west side of West Lake, Aman Fayun has been hailed by the media as one of the country's most luxurious hotels, attracting countless hotel enthusiasts from all over the world since its opening in January 2010. The hotel has a Chinese restaurant, a vegetarian restaurant, a steamed restaurant, a tea house and a western restaurant. Aman Fayun Western Restaurant focuses on Italian cuisine, incorporating Chinese ingredients with Hangzhou characteristics. It is also a stylish bar serving fine wines. It has a lot of fame in the western restaurant industry in Hangzhou.
The menu is streamlined and updated on a quarterly basis. In the latest spring menu, tea elements are paired and tea-themed spring dishes are introduced. Western-style tea eggs with Chinese and Western charms, accompanied by crispy Italian ham slices, bring a novel experience to the taste buds. The fresh green grilled asparagus is slow-cooked at a low temperature, spread with a small spoonful of fine sturgeon roe paste, and finally drizzled with the fragrant Longjing tea powder and banis juice. The sweet asparagus is paired with caviar that secretes juice in the mouth, and the aroma of Longjing tea powder slowly penetrates, and finally the bannis juice blends with multiple tastes, giving it a unique flavor. The emerald green coconut milk sweet bean soup like spring sprouts is accompanied by shrimp with the fragrance of Longjing, the soup is thick but not greasy, and the fleshy shrimp is soaked in the soup to make it even fresher. In addition, there is a delicious blend of the freshest ingredients of the moment, such as pan-fried sea bream fillet (with spinach, broad beans, spring bamboo shoots, and seafood sauce), lightly smoked Iberian pork fillet with honey onions, and mixed vegetable cubes.
In addition to the seasonal spring dishes, the Alaskan King Crab Meat Tart on the classic menu is well ordered with lemon yogurt sauce and guacamole sauce. The crab meat is delicate and refreshing, slightly salty, and a small spoon of caviar is spread with a strong umami. Another pan-fried cod with baked mashed potatoes and XO sauce is worth trying, with a creamy texture and a creamy flavor on the inside. The main course of the menu is four types of pasta, including the classic spaghetti and homemade lasagna with tomato juice. In addition, there are two rice dishes: porcini mushrooms, risotto with black truffle and risotto with beef ribs in red wine. Chocolate lava cake with Italian vanilla ice cream, tiramisu, and chocolate napoleon are all classic Italian desserts that perform at a normal level and are not amazing.
Surrounded by seven surrounding temples, Amanjamo exudes a tranquil zen feel. The western restaurant also adheres to the temperament of the hotel, drawing on the incense of the Buddha family and the beauty of nature, and is more elegant and low-key surrounded by farmland, temples, bamboo forests and mountains. Step up the stone steps and cross the clear water ponds on both sides to enter the restaurant. The interior of the restaurant is neatly arranged with square tables and bamboo and rattan chairs, and the simple white tablecloth is covered with different kinds of flowers, which is very romantic under the flickering candlelight. There is also a comfortable service that matches the environment, and the guests will be asked about their taste preferences when ordering, and the dishes will be reasonably recommended, and the service will be intimate and meticulous with a smile and a 15% service charge.
