The Sands Restaurant is regarded as as famous as the legendary restaurant Hubin 28 in the past. Since the change of chef at Hubin 28, the overall standard has declined. Personally, I think the Sands Restaurant has reached the level of catching up from behind.
There is no doubt that Jinsha Hall ranks among the top three in Hangzhou. I can give it a five-star overall rating and highly recommend it. I believe that if we reduce some inexplicable dish mistakes, we can easily compare with a Michelin two-star restaurant.
? I finally decided to write a food review of Jinsha. As a Chinese restaurant of Four Seasons Hotel Hangzhou West Lake, Jinsha Restaurant is from the same restaurant as Longjingxuan, a Misan restaurant that also belongs to Four Seasons Chinese Restaurant. It is said that there will be differences. There are few opportunities for mutual exchange and learning, so many dishes are cooked in the same vein as Long Jingxuan.
? Located on the bank of the West Lake, the Jinsha Restaurant is different from the bustle and noise in the surrounding areas of the West Lake. Here you can enjoy delicious food while enjoying the quiet scenery of the West Lake. The interior design of the restaurant adopts traditional Chinese style, and the uniquely designed garden outside the hall complements the beautiful scenery of West Lake, forming a Jiangnan restaurant atmosphere with Hangzhou characteristics.
? Jinsha Restaurant has accumulated good reviews for a long time. Even a restaurant with a per capita price of 60 still has to wait in line like grandma’s house. This shows that the people of Hangzhou are really not short of money. The private room has a minimum purchase price of 3998, and the dishes include all the classic dishes, except for the hairtail fish. The lobby is casual, and like Lung King Heen, dim sum is only available at noon. The quality is also good in Hong Kong. Since I have been there twice at noon, I remember that the quicksand dumplings are very good and the shrimp dumplings are also of a high standard.
▼ Crispy Chicken ▼
This is also the only dish in Jinsha Restaurant that surpasses Lung King Heen. This is not to say that Jin Sha surpassed Lung King Xuan in terms of skill. As a classic Cantonese dish, from the seasoning of cooking to the heat of frying, there are no obvious points deductions in either restaurant. But because Hong Kong can't buy small chicken, Lung King Hin lost two places in terms of ingredients. Therefore, when it comes to the finished product, the winner is obvious, especially when eating the chicken breast. Look directly. However, it must be said that the fried lotus root as a side dish that best reflects the deep-frying skills of Long Jing Xuan will definitely hit the N+1 street in Jinsha.
▼ Sesame Shrimp Balls ▼
Another dish with extremely high value for money and quality is the Sesame Shrimp Balls. Just the right amount of mustard, paired with a refreshing sauce, and occasionally chewed with sesame seeds. In addition, the large shrimp balls with slightly crispy skin under the sauce have firm meat with no shortage of freshness. Of course, if you are afraid of mustard, please stop. (Six or three prawns, priced at NT$298, make it a dish with a very high click-through rate for me. However, if you order a la carte, it will cost NT$78 per person, which means the price will be about 50% more expensive, but it is still very cost-effective. ).
▼ Foie gras and scallion pancakes▼
The scallion pancakes should be the best in Hangzhou. The green onions are fragrant and fried until the skin is slightly crispy, but the inside remains soft, regardless of taste and texture. All reached first-class standards. There are quite a few shops that copy his scallion pancakes, but so far, they have only copied the pattern.
▼ Pan-fried salted hairtail ▼
The hairtail is lightly marinated and deep-fried in a large oil pan. The skin has been completely crispy, and you will find snow-white fish meat when you bite it. The selected East China Sea hairtail is thick and thick. After chewing it for a few times, the marinated seasoning on the surface and the plump fish body are perfectly blended on the tongue. Lian's mother is from Zhoushan. All have good reviews.
▼ Guyue Boiled Snails ▼
This is another very amazing dish. The well-cooked flower carvings are paired with the elastic shells, and the aroma of wine is overflowing. The selling point of this dish is the careful handling of the ingredients. All the snail meat is picked out, processed and then stuffed back into the shell. The snail meat is processed very cleanly. The perfect combination of delicious snail meat and mellow wine sauce made this "unprecedented" dish well received by the guests.
▼ Abalone Braised Pork▼
The overall abalone is good...but the braised pork loses serious points. The lean meat is lean and the flavor is insufficient. It should be that ordinary pork is used. There is no Because it uses native pork, and there is a serious lack of oil during cooking, the overall taste is too greasy, so I can only give it a low score.
▼ Abalone juice and Liao ginseng ▼
The abalone juice just passed the test, but the sea cucumber failed. It did not rise well and had a hard texture. My wife and my mother’s bird’s nests also have the same problem (PS: One more thing to say here, sea cucumber is indeed a very good dish. In the restaurants I have eaten so far, either it is not cooked enough and tastes too hard, or it is too mushy. , there are very few that can really serve sea cucumbers perfectly. The best sea cucumber I have ever eaten in a restaurant is probably Shanghai Fu 1015. I will review it separately when I have time).
▼New Zealand Beef Ribs ▼
This is an extremely failed dish, it actually has a strong smell of blood. Please note that it smells of blood. Good beef should absolutely, absolutely, absolutely not smell of blood... It’s hard to imagine that it was made by Jinsha Restaurant. Can I give a negative score to this dish? !
The spirit of improvement and innovation in Jinsha Restaurant is excellent. Song’s fish soup uses cod and white vinegar. For most people, it will taste better than the traditional mandarin fish with mature vinegar.
Another famous dish, squirrel mandarin fish, completely breaks the rules. Lemon juice is directly used instead of sweet and sour sauce. The experience is also very special. But for some reason, the new dishes in recent years have not become popular.
◆Signature dishes such as crispy chicken, sesame shrimp balls, pan-fried salted hairtail, etc. are all top-notch in terms of cooking techniques and ingredient selection. I have ordered them dozens of times without making any mistakes. It can be seen that Some of its signature dishes are of extremely high standard
◆ What is strange is that the braised pork and beef ribs, which are also specialties, lose points due to the selection of ingredients and are inconsistent with the price and style of the Sands Restaurant
< p> ◆ There are few innovative dishes, and the dishes with outstanding taste are basically the old dishes for several years, giving people the feeling of resting on their laurels.Finally, I would like to say a few words. Sands and Lakeside 28 have always been equally famous and are considered to be of similar quality. I actually question this. Lakeside 28 may have been a milestone back then, as it was one of Asia's 50 best legendary restaurants. However, since the change of chef, the overall level has actually declined very obviously. I personally feel that I am no longer qualified to compete with Jinsha Restaurant. I personally think that the ones that can truly represent the highest level of restaurants in Hangzhou should be Jinsha Restaurant and Guizhou Restaurant. Yushanfang (the peak level of Ziweiting may be better than these two, but everyone in state-owned enterprises understands that the peak level is not something ordinary people like us can experience).
In general, there is no doubt that Sands Hall ranks among the top three in Hangzhou. Overall, I can give a five-star rating. If some inexplicable dish mistakes can be reduced, it should easily reach the level of two Michelin stars.