The House of Rong

A historical mansion once belonging to architect IM Pei's family is now home to the Shanghai flagship of this upmarket dining group. Adorned by Pei's original drawings and traditional architectural motifs in the Suzhou style, the space befits the class of the brand. The seafood-focused menu can be customised to your party's liking, delivering an array of flavours with top-notch ingredients mostly from Taizhou, such as wild-caught yellow croaker.

A mansion with architectural legend

• The House of Rong is housed in a historic mansion that once belonged to architect I.M. Pei's family, and the space features Pei's original drawings along with Suzhou-style architectural motifs.

Taizhou seafood-forward, customizable tasting

• The menu centers on Taizhou seafood, with ingredients sourced from that coastal region, and the tasting menu can be tailored to the diner’s preferences; notable highlight includes wild-caught yellow croaker.

Michelin-starred refinement with private dining and wine

• The restaurant holds two Michelin stars, offering private dining rooms and a curated wine list, pairing Cantonese seafood finesse with a sophisticated, exclusive ambience.

Signature Ingredients

• Taizhou seafood (from Taizhou, Zhejiang): The House of Rong emphasizes seafood sourced primarily from Taizhou, a coastal city celebrated for its seafood, forming the core of its refined Cantonese seafood cuisine and tasting menus. These ingredients are chosen for freshness and seasonal availability, underpinning the restaurant's reputation for top-tier seafood.
• Wild-caught yellow croaker: A highlighted centerpiece on the tasting menu, representing Taizhou's seafood excellence; prepared in ways that showcase the fish's delicate flesh and natural sweetness, embodying the restaurant's seafood-forward approach.
• Sand ginger: A distinctive aromatic used in the house's fried chicken in claypot; this spice provides a fragrant, slightly spicy warmth that defines a signature dish and elevates the chicken's texture and aroma.
• Salted fish and shrimp: A signature Cantonese pairing used in steamed minced pork with salted fish and shrimp, contributing deep umami and savory notes that reflect the restaurant's emphasis on preserved seafood flavors.