RU YUAN

As expected of a Michelin-starred restaurant, it exudes elegance and is perfect for a date. The dishes are generally on the sweeter side, typical of Hangzhou cuisine, which might not be to everyone's liking for spicy food. The ambiance and service are quite good.

Enter the garden and enjoy the lotus breeze A green poem by the West Lake, a Michelin temple of rationality and poetry In the botanical garden in summer, cicadas are chirping and the breeze is blowing. Ruyuan Restaurant by the West Lake is like a secluded and quiet lotus pond, waiting for the destined person. Two years after its opening, it has become famous! It is rare to add a Michelin star in one year. Ruyuan has quickly become the supreme temple for domestic catering industry practitioners to worship. This is not only the pride of Chinese catering, but also the glory of Chinese cooking. In my opinion, Ruyuan is an absolute model of "Fine dining" and an experiment of rationality and poetry. Its core concept is to integrate space function, food culture, operation logic and aesthetic expression into a systematic design that is linked together. The most convincing detail is the handwritten dish design manuscript of chef Fu Yueliang, which is transformed into wall decoration. These drafts carrying the development ideas of Hangzhou cuisine have not been sealed, but accurately translated into art prints. This is by no means an accidental embellishment, it is a concrete expression of the concept of dish creation, sublimating the traces of cooking thinking into artistic symbols, cleverly echoing the restaurant's food philosophy of "inheriting the original taste, keeping the integrity and innovating". And this is just a microcosm of the overall thinking. The scattered table area, tea space, theme box and wine cellar, each area is carefully planned according to the flow of customers, private needs and service efficiency. Functional zoning not only meets multiple scenarios, but also extends the stay time through differentiated experience, improves operational efficiency, and achieves a dynamic balance between the number of seats and operating costs. Design serves dining and extends to the carrier of dish culture. Whether it is the research and improvement of the 74th version of West Lake Vinegar Fish, or the polishing of the 80th version of Longjing Shrimp, behind the numbers is the chef's almost paranoid pursuit of craftsmanship. He digitally narrates the creative process of the kitchen, making the research and development logic itself a part of the cultural aesthetics of the dish. Every decision made by Ruyuan can be traced back to the cross-validation of space efficiency, cultural expression, and cost control, which is the epitome of its systematic design philosophy and the core competitiveness that makes it a model in the industry. It is these details deeply rooted in the core that have enabled Ruyuan to quickly win two Michelin stars and the annual service award in just two years, creating an impressive and impressive achievement. This is the "secret" that fellow pilgrims should pay most attention to.

Congratulations to Ruyuan Restaurant for winning the 2024 Hangzhou Michelin star less than a year after opening. And Ruyuan Restaurant Xiaoguan for winning the Best Service Award. Great 👍

The elegant and tranquil environment, perfectly complementing the surrounding lake and mountain scenery, provides an ideal setting for Hangzhou cuisine. Founded by Chef and manager Fu Yueliang, a native of Hangzhou with a deep understanding of local food, the restaurant offers authentic dishes well worth trying.