Song
Zhejiang
At Four Seasons Hotel Hangzhou at Hangzhou Centre, Song explores Zhejiang cooking through the coastal traditions of Ningbo. Executive Chinese Chef Neal Zeng draws on East China Sea seafood and ingredients from Jiangnan, preserving the region’s savoury character while introducing ideas from further afield. Signature preparations show how that approach works. Marinated crab follows Ningbo’s drunken-marinade tradition, while steamed white pomfret is paired with rice-wine-marinated pork rib. A spring roll combines fermented tofu with Bombay duck fish; black sesame glutinous dumplings provide a traditional finish. Five private dining rooms take their inspiration from music, chess, calligraphy and painting, the classical arts of the Chinese literati. The restaurant welcomes hotel guests and outside diners for lunch and dinner.