Fancy Dining at Lady Bund in Binjiang!

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We showed up at Lady Bund—the restaurant is built next to the Sheraton Grand Hangzhou Binjiang Hotel, but is its own entity—only to find that there would be another competing tasting crew there along with us, which meant that both ends of the table were converted into food-photo booths for the respective rags, and the multiple photos between plating and consumption meant that everything was a little more lukewarm than the chef intended, I’m sure to everyone’s chagrin.

▲ Chef Chuck Xing

Nevertheless, this was an extended and fantastic meal. Contra how Lady Bund Shanghai has been described, most of the dishes we enjoyed weren’t “asian fusion”; the most Asian fusion-ey dish I enjoyed was the Honey Cheese Tofu (丹桂花蜜芝士豆腐 58RMB), which—spread on toast—was a startlingly delicious dessert turn for an ingredient I hadn’t really considered in those terms, and it had the consistency of a more velvety sweetened cream cheese.

▲ The Free Starter

▲ Chilled Sea Whelks, Whisky Orange Dressing 威士忌香橙浸花螺 (68RMB)

▲ Avocado Snow Crab Roll, Sea Urchin 牛油果雪蟹卷, 海胆 （128RMB）

▲ Sous Vide King Salmon, Green Salad 田园色拉佐低温帝王鲑 (68RMB)

▲ Honey Cheese Tofu 丹桂花蜜芝士豆腐 (58RMB)

The Foie Gras Terrine with Blueberry (蓝莓果味鹅肝酱 138RMB) is served with baguette slices. I had this early on, along with the cheese tofu, and… I’ve had foie gras served alongside sweets and fruits, but I’ve never encountered it prepared so explicitly as a dessert, and the Lady Bund chef makes the rich, buttery, delicate taste and texture an obvious, natural pairing. 

  👈  Slide to see more pics 向左滑动查看更多图片  

▲ Foiegras Terrine, Blue Berry 蓝莓果味鹅肝酱 (138RMB)

The central features of the meal were typically more classic European and American faire, although perhaps ones that might be unfamiliar to a Very Traditional Chinese palate, like the delicious Lyon Style Seafood Clam Chowder (里昂鲜蛤海鲜浓汤 68RMB). I’m a strikingly dignified person and I have a reputation for restraint to maintain, but I slurped every drop of this stuff down; I haven’t had clam chowder in years, and this hit me in my nostalgia bone hard. 

▲ Lyon Style Seafood Clam Chowder 里昂鲜蛤海鲜浓汤  (68RMB)

▲ French Style Onion Soup with Cheese Bread 法式洋葱汤 (68RMB)

The other soup, French Style Onion Soup with Cheese Bread (法式洋葱汤 68RMB), was also a Very Good classic, and again one that I haven’t had for a while. There’s something to be said for providing simple, expertly-done classics. Case in point, the all-Chinese photo team we were dining with didn’t seem to know what was in front of them most of the time: 

▲ The Enemy

Really, all the appetizers hit the spot; the Snow Crab & Prawn Spring Roll (雪蟹鲜虾手指春卷 58RMB) was particularly great, particularly as it was oversized—think of a baby’s forearm—it was more defined by its deliciously moist ingredients than typical smaller, tighter, dryer rolls are, where the insides accent the crisp exterior rather than the other way around. 

▲ Snow Crab & Prawn Spring Roll 雪蟹鲜虾手指春卷  (58RMB)

The real standout to me though was the Restaurant Signature Seafood Paella (招牌西班牙海鲜烩饭 228RMB). An aside: I had never had good paella before, it’s always struck me as essentially an inferior form of fried rice that China, Japan, Thailand or Korea could (and often do) do better. Lady Bund provided something special though, it was creamier, less fishy, more of its own special thing than all other paellas I’ve ever had. 

▲ Restaurant Signature Seafood Paella 招牌西班牙海鲜烩饭 (228RMB)

The main dishes arrived: Slower Baked Beef Short-Bone Rib in Teriyaki Sauce were (低温慢烤澳洲和牛肋排 /短骨/照烧汁 450克, 398RMB) phenomenal, with meat falling apart at the touch of the fork. Likewise with the Provence Style Baked Cod Fish (普罗旺斯香烤鳕鱼 130克, 188RMB). 

▲ Slower Baked Beef Short-Bone Rib in Teriyaki Sauce 低温慢烤澳洲和牛肋排 /短骨/照烧汁 450克 (398RMB)

▲ Provence Style Baked Cod Fish 普罗旺斯香烤鳕鱼130克（188RMB)

▲ French Style Hokkaido Scallop 法式香煎北海道扇贝3只 (128RMB)

The desserts: The Valrhona Lava Dark Chocolate Cake (法芙娜黑巧克力熔岩 58RMB) is delicious, but the name spoils the surprise! 

▲ Valrhona Lava Dark Chocolate Cake 法芙娜黑巧克力熔岩 (58RMB)

The Restaurant Signature Light Cheese Cake (爆浆青提咸芝士蛋糕 58RMB) —sounds boring, right?—does it much better, smuggling in a creamy lava-ey filling under that plebeian-sounding guise. Once I dug my fork in and the filling started pouring out, we sent it back for a second round of photographs.

▲ Restaurant Signature Light Cheese Cake 爆浆青提咸芝士蛋糕 (58RMB)

Lady Bund expertly elevates fine dining staples above and beyond expectations, and puts unique twists and interpretations on everything else. 

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  Special For MORE Followers

 粉丝福利  

［10 WINNERS 10名］

Each winner will get a 50RMB voucher

每人获得一张50元优惠券

 Each voucher can only be used for one table 

 每笔消费只能使用一张，不能叠加使用 

How to Get It

Comment on this post, and ten lucky random people will be selected to get it.

写下留言，我们将随机选出十条精选评论获得这份福利。

Comment Deadline: 1pm, April 8th

 评论截止时间：4月8日下午1点

Available till May 8th, 2019

福利使用时间为2019年5月8日前。

The restaurant has the right of final interpretation 

餐厅具有最终解释权

🚫 

WARNING 警告

If we catch you cheating or trying to double up on a prize, you will be banned from entering future contests.

一旦发现作弊或重复兑奖的行为，我们将取消兑奖资格且不能参与以后的粉丝福利。    

  Lady Bund / 貮千金 

1/F, Sheraton Grand Hangzhou Binjiang Hotel, 1769 Jianghong Road 
江虹路1769号杭州滨江银泰喜来登大酒店1楼

11:30am - 10:30pm

0571 8522 1888

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