Opened in March 2025 within a century-old shikumen building on West Lake’s edge, Lan Yu Chuan is where Michelin‑starred Sichuan technique meets Hangzhou’s plant‑forward soul.
Chef Xia Jing, protégé of Sichuan-cuisine chef Lan Guijun, crafts a 14-course tasting menu that translates the 24 solar terms through seasonal buds, leaves, fruits and roots. Signature creations include cryogenically treated red mushroom broth and dishes inspired by the Legend of the White Snake – all executed with flair and without dairy, alliums or artificial flavourings. The restaurant seats just 22 guests.
