Yong Fu

Yong Fu remains one of the city’s most distinctive regional Chinese tables in the city. The restaurant specialises in Ningbo cooking, a coastal style that values freshness above all else, and much of its seafood is sourced from the East China Sea, where the cuisine’s traditions were shaped. Under head chef Liu Zhen, the kitchen works with a deft hand. A standout is the dried abalone in chicken soup, where the mollusc emerges tender yet resilient, having absorbed the deep savoury warmth of a broth simmered patiently for hours. The dish unfolds slowly: bottle gourd filled with rice lending fragrance and texture, lily bulbs adding a soft sweetness that rounds the whole composition. Elsewhere, Ningbo classics remain essential. The house dumplings arrive plump and full of flavour, while black sesame glutinous rice balls offer a comforting finish—their molten filling rich but balanced. Service is equally assured. Overseen by industry veteran Yu Qiong, the team navigates diners through the nuances of Ningbo cuisine with ease.

Tatler Tip

The changing set lunch menus are a particularly good way to explore Ningbo cooking, offering a concise progression of the kitchen’s seasonal specialities.