Nanlu Huiguan

Cut the ham with its casing into chunks and simmer with mead until tender. I ate once at Lord Yin's Suzhou residence; the aroma reached across the doorway, sweet and fresh beyond compare. After that, I never encountered such a delicacy again.—Yuan Mei's introduction to honey-braised ham in The Way of Eating. In March 2022, the new branch of the established Michelin-starred restaurant Nanlu Huiguan opened after a pandemic-long hibernation. Among the brightly lit shopfronts of the Lujiazui IFC mall, half a lantern is veiled in mist, its jade-colored glow floating at the entrance. TANZO Design's Wang Daquan completed the interior space design in five months. My impression of Hangzhou is a pool of water, refined among hills and streams. My idea for Nanlu is also a surface of water and understated humility, drifting through the air, fragrant with flower scent—a return to rural simplicity and intoxication. Twelve years ago, Nanlu Zhelyi opened on Ju Lu Road in Shanghai. From there to the Sichuan North Road branch earning a Michelin star, this authentic Hangzhou cuisine restaurant deeply versed in Jiang-Zhe flavors has repeatedly made waves in Shanghai's dining scene. Carrying forward the high standards of ingredient selection and service, the Nanlu Huiguan chef team comes from renowned Hangzhou establishments Hubin 28 and Xiexiang Lou. The new restaurant delves deep into the capillary network of Zhejiang local gazetteers, gathering the flavors of Wu-Yue households and the elegant atmosphere of mountain and water.