When dusk over West Lake creeps past the eaves, the warm lights of Yin Hu Bian at The Silk Lakehouse, Shangri-La Hangzhou are already lit for the lake view. In this space that embraces the full splendour of West Lake, a dinner blending Western ingenuity with local flavours unfolds — with the lake breeze as its overture, each thoughtfully crafted dish writes a romantic food story unique to Hangzhou.
Italian-Style Wagyu Carpaccio is the highlight of the cold dishes. Paper-thin slices of wagyu, marbled with delicate fat, are wrapped around refreshing vegetables and a light sauce. The meat is so tender it barely needs chewing, the natural sweetness of the beef melting on the tongue with a faint, creamy fragrance — clean, pure, and satisfying. Pan-Seared Octopus offers a delightfully chewy texture, seared until the outside is crisp and the inside tender, carrying just the right amount of charred aroma. The savoury sauce is locked deep into the flesh. One bite delivers a bouncy, flavourful explosion — fresh, direct, and intensely satisfying.
Cappuccino Mushroom Soup brings a playful twist to Western cream soup. The velvety mushroom soup blends the essence of six different fungi, tasting like a special brew with a hint of coffee aroma. Rich and smooth, it glides down the throat, soothing the slight chill in the evening breeze and allowing the palate to slowly sink into its deep, earthy fragrance.
Roasted Three-Yellow Chicken arrives with a comforting, smoky presence. The local three-yellow chicken is slow-roasted until golden and glossy, its skin thin and crackling with a satisfying crunch. Beneath, the meat remains tender, white, and juicy, the aroma of its natural fats locked within. The juices burst in the mouth together with the savoury seasoning — a solid, homely pleasure unique to Chinese roasting.
The Signature Australian Wagyu Burger is a sincere tribute to Western flavours. The thick wagyu patty is seared with a beautiful caramelised crust, while the inside stays pink and juicy. Served with a soft bun and a special sauce, each bite releases a rich, meaty aroma. The fatty fragrance of the wagyu melts on the tongue, complemented by a touch of Sriracha. Every mouthful delivers a deep, satisfying richness — savoury meat and sauce together, hearty and comforting.
The dessert finale is the most tender aftertaste of the evening. The signature Shaoxing Torreya Soufflé is a stroke of genius. The airy soufflé emerges warm from the oven; a gentle cut releases its soft, cottony texture. Topped with the nutty fragrance of torreya grandis and paired with the cool refreshment of chocolate ice cream, it melts lightly on the tongue like a cloud. The mellow richness of torreya and the gentle sweetness of the soufflé intertwine, leaving a lingering aftertaste.
During the meal, non-alcoholic cocktails make an appearance, adding a touch of romance to the lakeside night. “Misty Rain over Guihu” carries the local flavours of Hangzhou — a clear tea base blended with the sweet fragrance of osmanthus. Refreshing and clean, with a delicate floral note, one sip feels like capturing the autumn osmanthus rain of West Lake in a glass. Cool and gentle, it perfectly cuts through the richness of the main courses.
Before the lakeside night ends, the romance of the afternoon quietly takes over. The Sky Garden Double Champagne Afternoon Tea is a gentle prelude to daylight. The creamy richness of foie gras mousse, the fresh umami of smoked salmon tartare, the fragrant depth of Gruyère gratinated snails — every savoury bite hides a thoughtful touch. The sweetness of Valrhona mushroom cake and William pear mousse, the softness of freshly baked scones, all finished with the sparkle of Veuve Clicquot Yellow Label Champagne. The interweaving aromas of tea and coffee invite you to a relaxed afternoon rendezvous by the shimmering lake.
