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Ru Yuan
Zhejiang
Ru Yuan sits inside the Hangzhou Botanical Garden, its floor-to-ceiling windows pulling the trees and stillness directly into the dining room. This is refined Zhejiang tasting-menu territory, the kind where dim lighting and low seating signal that the food is doing the talking. The chef's project is revival, not reinvention, bringing patience to heritage recipes that shortcuts had flattened elsewhere. Two Michelin stars and a spot on Asia's 50 Best at number ten.
The awards strongest first
- Michelin Guide 2 Stars
- The 50 #10 · Asia's 50 Best Restaurants
- Chinese Restaurant Awards #3 · Elite 15 Asia
One number, weighted & current 94
How we scoreThe dishes from the writeups
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Braised pork belly
“Don't leave without trying: The immaculately presented, pagoda-shaped braised pork belly.”
The 50, 2026 -
Double-boiled fish meatball consommé
“The double-boiled fish meatball consommé is another favourite, renowned for its delicate, snow-like texture.”
The 50, 2026 -
Xihu fish in vinegar sauce
“the menu seems to feature familiar dishes like Xihu fish in vinegar sauce or sautéed shrimps with Longjing tea leaves”
Michelin Guide -
Pagoda braised pork belly
“The dish most closely associated with Ru Yuan—the Pagoda Braised Pork Belly—was created by Chef Fu more than 20 years ago.”
Chinese Restaurant Awards, 2025
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The neighbors closest first
- Tian Lun Inn (Xihu) Zhejiang Eat · 69
- Jin Sha Modern Zhejiang Eat · 86
- Four Seasons Hotel Hangzhou at West Lake Stay · 87
- Zhan Bi Lou Zhejiang Eat · 69
- Golden Silk Zhejiang Eat · 69
- Qing Chun Perma Vegetarian Chinese Eat · 74
- Hangzhou Qiushui Villa Stay · 71
- Nature's Own Eat · 69
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