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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Hangzhou

Jin Sha

金沙厅

The Chinese restaurant of the Four Seasons Hotel at West Lake, set in a classical-style pavilion among gardens and water on Lingyin Road. The kitchen sources seasonally from across China and plays Zhejiang classics straight but lighter and more precisely than the old houses do. The weekend dim sum lunch is the easiest way for a visitor to eat here without committing to a long dinner.

¥600–1200 per person≈ US$89MICHELIN 1 star 2026Xihu district, 1F Four Seasons Hotel at West Lake, 5 Lingyin Road, on the road out towards Lingyin Temple
Plan your meal Open map

Why come here

A place worth making time for

MICHELIN one star 2026 (MICHELIN Guide Shanghai, Jiangsu & Zhejiang 2026, Hangzhou selection).

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Braised pork belly, Dongpo style (东坡肉)
  • Xiaolongbao with crabmeat and crab roe (蟹粉小笼包)
  • Sticky rice rolls (糯米卷)
  • Longjing tea shrimp (龙井虾仁)

What it actually tastes like

Hangzhou sweetness is dialled back but still present in the braised pork. Crab roe and crab paste dishes have a strong, rich, slightly funky flavour foreigners often do not expect. Freshwater shrimp are served with heads and shells on in some preparations.

Allergens in this kitchen

shellfishfishsoygluten/wheatsesameeggdairy

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Dongpo pork 东坡肉Deeply savoury-sweet, caramelised, rich but not cloyingStir-fried river shrimp with Longjing tea 龙井虾仁Very delicate — sweet shrimp against a grassy, slightly astringent tea note