Ambré Ciel

Ambré Ciel Restaurant gives people a sense of elegance and beautiful environment. The recommended dishes are rich and varied, especially the Norwegian lobster and Australian 7-grade wagyu beef, which are very delicate and memorable. The potato soup with Kaluga 10-year-old caviar is creative and brings a novel experience in tradition. The classic matcha Napoleon perfectly combines Japanese style with French desserts. Overall, it can be said to be a high-end exquisite restaurant worth trying.

Bresse chicken with pig bladder is a famous French dish with a history of 100 years. It was brought into the international vision by the legendary French chef Paul Bocuse and is coveted by gourmets all over the world. I only ate it at the Michelin three-star Epicure when I was on a business trip to France many years ago. This time, I met the classic interpretation of Chinese ingredients at Paul Bocuse Restaurant again. It was a feast for the eyes. I have to admit that Chinese taste buds have higher aesthetic standards for chicken itself. In this mushroom season menu created by the team of Master Alan Yu under the guidance of Teacher Chen Li, the Yunnan Piaoji version won perfectly. By the way, the surname of Piaoji is very long. Piaoji from Zhenyuan Yi, Hani and Lahu Autonomous County, Pu'er City, Yunnan Province, listen, one chicken is watched by three tribes, which shows that the bloodline (delicious) is thorough. At present, Piaoji is also one of the business cards of Yunnan's origin. The famous chef Su Qisheng once made a stunning version on the show. The night of the French bladder chicken made me forget Su Su's version. I had to eat it again to remember it... The crispness of the roasted breast, the elasticity of the smooth muscle of the bladder, and the crispy and tender chicken and mushroom puree, this triple crunchy enjoyment felt like it was going to take me to Yunnan during the mushroom season.

The torrential rain was kept out of the window. I watched quietly as Alan personally worked the kitchen, his hands methodical, like a silent army. After knowing each other for years, I still feel honored to eat a meal warmed by his hands. After all, decent Western food is increasingly rare in China these days. First, the crisp acidity of a Pierre Mignon Blanc de Blancs whetted my palate. Leaf-shaped hollow biscuits held tuna tartare and rich, nutty caviar, creating an airy, satisfying experience. Charcoal-grilled Mozambique lobster and white peach champagne Sabayon, balanced by a Pinot Grigio from northeastern Italy, boasting a slightly oily texture and notes of underripe tropical fruit. In the height of summer, finding whitefish with sufficient fat is difficult. I particularly enjoyed the pan-fried East China Sea sea bream in yuzu and pepper sauce with confit baby squid. The linguine-like base was actually cuttlefish. Thus, the three ideal qualities of whitefish were achieved: crispy on the outside, springy on the inside, and tender on the inside. A rich, loquat-tinged Viognier—a good choice by the sommelier. After setting the stage, the real pasta arrived. The Bolognese-style beef cannelloni is incredibly satisfying, the spring roll of pasta. I love the idea of adding pine nut pesto, a touch of aged Parmesan for a richer flavor. Pairing it with a fragrant Barbaresco is a surefire hit. My wine is light-bodied but incredibly rich: dried raspberries, dried roses, cloves... I felt like I was eating it in an Italian garden. The main course ended with a Syrah from Ogier, a treasured Rhône Valley winery. Its fruity aromas swirled, and its palate had the same texture and chewiness as a charcoal-grilled M5 sirloin steak. Following the tea-rich pre-dessert, the hazelnut tiramisu paired with a Graham 10 tawny port, brimming with chocolate and toffee, was a delight. Having a good meal in the midst of storms can keep your heart from wandering.

🌙Yueya Free Restaurant｜White Moonlight by the West Lake "The romantic value of 300+ per person is full!" A single-family building hidden in Yanggongdi The moonlight of the lotus pond is outside the floor-to-ceiling window🌙 Must-order red wine braised oxtail with baguette The beef stewed to tenderness dipped in sauce Even the last bit of soup must be scraped clean with bread! ⚠️Tips: Window seats must be reserved 2 weeks in advance Remember to bring mosquito repellent (don’t ask me how I know) 🕯️Creative French cuisine on candles｜99% success rate of marriage proposal "Each dish has its own candlestick ritual" Witnessed 3 couples’ successful marriage proposals here💍 Silver tableware is served starting with the bread before the meal The chef will come out to explain the creativity of each dish A custom dessert will be given in advance on the anniversary ✨Must order: Foie gras trio (the ice cream tastes amazing) ⚠️Note: A deposit needs to be paid in advance to confirm the menu 600+ per person but worth it! 🍽️Po Restaurant｜Ceiling with a sense of ceremony "The most difficult French restaurant to order in Hangzhou" Watching the chef frying A5 Wagyu beef in front of you The way the fat dances on the iron plate is so healing 👔Dress code: Men must wear formal clothes (suit jackets are available in the store) The chef will make a hidden menu on Wednesdays Remember to ask in advance! 💰Money-saving tip: Lunch set meal is 398 per person It is half the price of the dinner market! 🌲Have fungus and wild local dishes｜Forest healing center "Antidote for urban anxiety" A secret place hidden in Longjing Tea Mountain Listen to the sound of rain and drink chicken soup in the bamboo forest box Matsutake feasts from June to September must be booked one month in advance ✨Amazing dishes: Wild mushroom hot pot (the waiter will explain each type of mushroom) ⚠️Note: Drivers must report their license plates in advance Come on rainy days and the atmosphere is full 🌷Xiaozhuli｜Fairy Afternoon Tea "Hangzhou's most photogenic flower restaurant" Drink coffee surrounded by 200+ kinds of flowers Even the tableware is in the shape of petals Breathtakingly beautiful when the rose wall blooms in April ✨Must try: Rose and lychee mousse (limited to 10 servings per day) 👗Dressing suggestions: Light-colored dresses are the most photogenic Remember to bring a fill light! 💝Hua Nectar｜Girls’ Heart Harvester "Pink Lovers’ Paradise" From spiral staircases to transparent bubble houses When your girlfriend comes, take 200 photos at least The cloud soufflé will shake duangduang ✨Hidden benefits: Free Polaroid photo for spending above a certain amount ⏰Best time: The least people are in the afternoon on weekdays 💡【Experienced driver’s summary of tips】 💰Money saving tips: 1️⃣ Amber/candle morning market is 50% off the evening market 2️⃣ Free aperitif for registered members 3️⃣ Bring your own cake and you will be charged free of charge 📅 Reservation instructions: ▪️Book weekend seats at popular restaurants 2 weeks in advance ▪️Notify us of surprise decorations on anniversary days ▪️Listen to the rain at Xi Mushroom on rainy days 📸Must-haves for photos: ▫️Wear a light-colored dress in the cottage ▫️Bring a fill light to the nectar ▫️Choose a backlit position by the window for Yueya Collect! No more baldness on your next date💇‍♀️

Alan and his apprentice Henry's team carefully prepared this meal for Hangzhou's No. 1 French restaurant, Per, which made me feel like eating 𝐏𝐫𝐞 𝐍𝐞𝐰 𝐘𝐞𝐚𝐫. Every dish was praised by the top members of the French Gourmet Association in Southeast Asia. As a native, I was honored to follow suit with my food power. What was more surprising was that the menu contained a Canadian scallop with Kataifi Concubine, maitake mushroom as a side dish, and fresh curry sauce as a seasoning. The scallop was as thick as a piece of fat jade in the winter sea, and the sweetness really reminded me of Turkish cheese cake Künefe. The Arabic thin noodle Kataifi was a leap in level and added fragrance. I don't like desserts anymore, so that was my perfect meat dessert. The climax of the dinner, I thought everyone would throw away the dishes and socialize, either taking photos or toasting. As a result, gourmets actually talked seriously about wine pairing at the table... How could they have time to discuss Keller and Montrachet side dishes? Needless to say, it was really... Keller's light sweetness was a perfect match with the plump sweetness of Canadian scallops. Montrachet's oiliness was a good match with the East China Sea yellow croaker with grapefruit and pepper sauce. The Persian custom-made Dendrobium yellow wine recommended by beautiful Zoe to friends from all over the world was snapped up by overseas wine connoisseurs. I was there as a "shill", this is the Chinese wine that makes us healthier in the new year. Come, 𝐁𝐨𝐧𝐧𝐞 𝐬𝐚𝐧𝐭é!