YongFoo Élite

This building dating from 1930 was the British Consulate before its three-year makeover. Its heritage is matched by a menu of traditional Shanghainese dishes, including many ancient recipes rarely found elsewhere. The braised pork belly with pu'er tea exudes earthy depth and dark soy notes, and the decadent hairy crab roe and crabmeat options are loaded with flavours. The well-curated wine list is also worth checking out.

• 1930s Tudor style villa with a lantern lit garden, formerly used as consulates, now run as a private club style restaurant.
• Traditional Shanghainese cooking with signature dishes built around braised pork belly with pu'er tea, and hairy crab roe and crabmeat.
• The official website domain currently appears compromised, and should be rechecked before linking.

Signature Ingredients

• Pork belly
• Pu'er tea
• Hairy crab roe and crabmeat
• Dark soy
• Pomfret

Setting

• Historic villa in Shanghai's French Concession, surrounded by a garden.

Cooking

• Traditional Shanghainese dishes, including older recipes not widely found elsewhere.
• Standout MICHELIN noted dishes include braised pork belly with pu'er tea, and hairy crab roe and crabmeat dishes.