Their shared foundational philosophy, as explained by Shanghai’s chef Xu Kun-lei, involves honouring Ningbo cuisine’s major flavour profiles through simple seasonings like salt, sugar, soy sauce, wine and perhaps a few condiments such as bean paste. Ningbo was a historic port, with its cuisine featuring an abundance of seafood and relying on traditional techniques like fermentation and braising. However, the application of these principles differs significantly between the two cities Yong Fu is based in – a divergence that begins with how each restaurant defines itself within its local culinary context.
The Shanghai branch of Yong Fu, perched high above The Bund, offers a modern, polished interpretation. Under Xu, the approach is one of meticulous sourcing and refined presentation. The focus is on hero ingredients and allowing their inherent quality to define the dish.
