Yong Fu Group’s flagship restaurant, bringing the flavours of Ningbo to the 56th floor of Raffles City The Bund, overlooking the Huangpu River and Pudong skyline.
A series of collaborations with leading chefs, bringing different culinary worlds together across New Beijing, Sichuan and Hunan cuisines, as well as French dining.
Created in partnership with renowned Hunan restaurant brand Xinchangfu, Xiang Weng looks beyond heat and spice to showcase the breadth, complexity and regional character of Hunan cuisine.
Led by chef Duan Yu, a pioneer of New Beijing Cuisine, Shihe Yuan gives familiar Beijing flavours a fresh perspective, shaped by his influences from floral art and Chinese tea culture.
LES NUAGES 法餐厅是由Chef Elliot 周晨 于2021年初筹备并创立的餐厅品牌。自创建以来，已经连续4年成为米其林入选餐厅。
Chef Elliot Zhou draws on his French culinary training and understanding of Chinese food culture at LES NUAGES, where the two influences meet in a modern French menu.
Weng Yongjun and chef Duan Yu look beyond the familiar face of Sichuan food, pairing its bold, layered flavours with carefully sourced produce from China and around the world.
A younger and more accessible member of the Yong Fu family, serving many of the group’s much-loved Ningbo dishes alongside original creations exclusive to Xiaoxian.
Sitting between Yong Fu and Yongfu Xiaoxian, Zunxian places the focus on seasonal seafood, a more refined level of service and comfortable private dining.
A fresh take on Huaiyang cuisine that brings its characteristically delicate flavours together with touches of Sichuan heat, served against panoramic views of the Pudong skyline.
A casual concept devoted to one speciality: freshly steamed buns. Its signature sauce pork buns are handmade with black pork and traditionally brewed Ningbo soy sauce.
Built around the joy of gathering at the table, Yong Fu Family Feast brings Ningbo, Beijing, Sichuan and Huaiyang dishes together in a menu made for sharing.
