Located on the first floor of the long-established five-star hotel Hyatt Regency by the West Lake, Lakeside 28 Chinese Restaurant has been widely acclaimed since its opening, and has been selected as one of the "50 Best Restaurants in Asia" by the British Top Magazine for three consecutive years, and ranked 52nd in the list of the world's best in LA LISE in France in 2016.
Lakeside 28 Chinese Restaurant is characterized by a concise and clear mansion-style style, which integrates modern business atmosphere and retro elements, and you can feel the theme of Jiangnan culture as soon as you enter the door, with a wooden cart full of bamboo baskets as the front desk, and many classical furniture in the Ming and Qing dynasties are also arranged in the restaurant, which is not exquisite in design, but the environment is open enough and classic atmosphere.
The restaurant inherits the profound culture of Hangzhou cuisine, and the chef has made modern improvements to it according to his personal understanding, and the products are more refined and delicate. In addition to the high-quality Hangzhou cuisine, the restaurant also offers dishes from Huaiyang, Suzhou, Nanjing and other places, trying to reproduce the original flavor and make well-made, but at present, there are only a few dishes such as squirrel osmanthus fish, crab roe tofu, crab roe lion's head, lotus fragrant glutinous rice bones and boiled Yangzhou dried shreds.
To say that Hangzhou characteristics, "Hubin 28" cold dish platter is the most abundant local characteristic ingredients of an appetizer, the platter is composed of three meat and three vegetarian dishes, a total of six dishes, the three meat are "Longjing tea fragrant pigeon egg stuffed foie gras", "Longjing tea aromatic osmanthus fish", "red tender frozen meat"; The three elements are "West Lake Lotus Rhyme", "Tianmu Bamboo Shoots and Dried Mushrooms", and "Crispy Sauce". Six kinds of cold dishes interpret the six flavors of Hangzhou, full of freshness and essence of Jiangnan scenery.
As for the main course, the gold medal button pork is almost a must-order dish at every table, which is a 19-layer pyramid-shaped "pagoda meat" as thin as a cicada's wing. This creativity alone can give high marks, so that the production is not only delicate and beautiful, but also smooth and not greasy. Picked up from the bottom with chopsticks, the meat slices are thin but continuous, fat and thin, tender and flavorful, with dried bamboo shoots and small greens in the pagoda meat, sandwiched into the chestnut cake of the season, one bite down, the taste is solid and thick. In addition to formal innovation, Lakeside 28 is also good at changing the combination of common ingredients and seasonings, and constantly innovating. For example, foie gras stuffed with pigeon eggs, with foie gras as egg yolk stuffed into pigeon eggs, the two ingredients that are not associated with it at all are harmoniously matched together, and taste tender and moist. The restaurant is even better at the use of floral aromas in the dishes, and the jasmine and clove smoked fish fillet may be the most elegant and chic smoked fish; There are also popular osmanthus sweet and sour short ribs, the sweet and sour sauce evenly wraps the ribs that have been cooked for a long time, the umami enters the bones, and the fragrance of osmanthus gently spreads in the mouth after the entrance, which makes people feel good.
Many diners have a good impression of Lakeside 28 because of its wine collection, which has a wine cellar with more than 2,000 bottles of fine wines, not only from traditional origins, but also from Australia, Chile and other "New World" regions. For these wines, the restaurant has arranged a sommelier to accompany guests into the cellar to select the right table wine. In addition, the hidden menu will also be updated with different wines every season, such as winter special longan wine and double jujube wine, which are warm drinks with a good taste, bringing diners a slightly drunk feeling in line with the season.
After the meal, the checkout needs to add 15% service charge, the service is not enthusiastic and active, but polite and courteous, fortunately, the rhythm of serving is better, the waiter and the kitchen cooperate properly, and wait for the customer to finish eating one by one, and then serve it in an orderly manner, which will not affect the fresh taste of the dish in advance, and will not appear empty table cold. Lakeside 28 Restaurant, located in a good part of West Lake, is very popular, and it is best to make a reservation 4 to 5 days in advance if you want to dine at the restaurant.
