甬府·北外滩

1234567. Come to North Bund to eat again A restaurant I have collected for a long time, on the 56th floor of Raffles, a river view restaurant, no minimum consumption in the lobby, you can order food at will, and the private room has a meal system [Mint] Environment: The environment is decorated in a high-end manner, and the materials are considered to be the top level in the catering industry. The comfort is quite high and not exaggerated Service: The service is the ceiling in North Bund, detailed and professional enough. The waiter is beautiful and elegant. Mr. Xie is professional enough. The leek and shrimp baked rice made in the restaurant is first-class, and the explanation method is quite professional Brine large intestine head is delicious, recommended Ginger steamed sea fish croaker is delicious, recommended Leek and shrimp roe baked rice is delicious and recommended I will come again next time, bye

Western-style Chinese cooking, the fusion of Ningbo cuisine and various cuisines, exquisite plating, creative improvements, such as the combination of Wellington steak and East China Sea hairtail, the combination of full-fat squid and smoked low-temperature Libyan pork, the essence of wild yellow croaker and dough balls. We are delighted that local media, self-media and Michelin restaurant owners have gathered together.

It was my first time attending the Ctrip Food Forest’s Xunwei Club, and it was simply amazing!! A lunch that directly hit the new angle of the “Magic City Three-piece Set”. The upgraded version of “Yongfu” took the fresh fish from the East China Sea to a new height. RIEDEL wine glasses, Royal Copenhagen plates... Exquisite fine dining always starts with details. Only in a special event like "Shunweihui" can you have the fusion menus of the three restaurants. Today, I was lucky enough to taste the freshness of Ningbo, the fragrance of Sichuan, and the elegance of French. The signature Ningbo-style crab meat is silky and soft after being marinated at low temperature, the clear soup vegetarian bird's nest makes the winter melon into the texture of bird's nest, and the South African soft-boiled Jipin abalone is paired with a sauce made of cockscomb oil and pig liver. It is really beautiful to the heart~ The wine pairing is also quite ingenious, conch with brandy, M9 wagyu with Burgundy red, and after being slightly tipsy, the Ningbo tangtuan that I have been thinking about is the perfect ending of the combination of Chinese and Western cuisine~ I am super looking forward to Mingluchuan, which inherits the aesthetics of Sichuan cuisine, and the French restaurant Les Nuages. It is predicted that it will be hard to get a seat after the official opening😉

The Xunweihui Ctrip Food Forest event has first-class taste and location, and it combines Ningbo cuisine with Sichuan cuisine. I wish you a grand opening.

How can I put this? I didn't expect there is a special Ningbo cuisine. This can't be considered a cuisine, but there are still many varieties. I think the taste is sweet, the portion is very small, and the price is reasonable.