YongFoo Élite

Although it lost a star this year, Yongfu Club still produced the most delicious pigeon in Shanghai: red willow, half-cooked, and smoked with a very unique herbal aroma. But when it was served, the tableware looked a bit like an urn, which was creepy...

There is an independent glass house in the garden of Yongfu Club, which has a photography exhibition. The works on display are those of Erwin Olaf, a national treasure photographer from the Netherlands. There are not many works, and I have seen them before. The difference is that some scenes in the works are taken from Yongfu Club. Reservations are required, but no one checks the reservation information. Just tell the staff at the door. Personal feeling: It would be better if the works could be presented at the framing location for comparison.

As expected of a Michelin two-star restaurant, the dishes are exquisite, the taste is good, and the environment is excellent. Although the price is a little expensive, it is still worth it. At noon, the parking spaces on the street at the door were not as tight as expected.

I have always collected this afternoon tea place. It used to be the British Consulate. The location is very convenient. It is very close to the Shanghai Library. I came here with my girlfriends on the weekend and booked a place in advance. Wedding banquets are also held here. It is easy to be reserved. Ordered a Chinese afternoon tea set for 188 yuan, which is charged with service charge. I chose Pu'er ripe tea, which costs 20 yuan per cup. There are some good snacks, but some are not so good. We chose a place next to the garden. There is no air conditioning. The waiter turned on the big fan and ordered mosquito coils. He also provided floral water and kept adding tea. The service was very considerate. There is a fish pond in the garden, an antique bed, and a Buddha statue. It is very suitable for taking pictures. It is good to come here if the weather is suitable. There are more mosquitoes outdoors in autumn and summer.

The 2017 Spring Restaurant Week kicked off. I booked this restaurant for dinner. Usually, the per capita price is nearly 1,000 yuan, which is a bit prohibitive. Taking advantage of the Restaurant Week, I can spend less money to enjoy a good meal. Why not? Last year, it was rated as a two-star Michelin restaurant. Located on Yongfu Road, a quiet place in the bustling city, with villas, gardens and lawns, and winding paths. The garden is full of trees, covering the villas, giving people a gloomy feeling; the fish in the pond are fed so big. The dinner set is 278 yuan/person, and a 15[%] service charge is charged. It is quite elegant. The attic is up, the lights are dim, and the table is all round. It seems a bit empty for two people to sit. Appetizers "Malantou and dried tofu, special sauce duck with mango and purple chrysanthemum" Fresh malantou and dried tofu are chopped and stirred and drizzled with sesame oil, and the fragrance is more mellow; Shanghai sauce duck is fresh, salty and sweet, and the whole sauce is locked. How can you not love it; fresh and sweet mango pieces with purple chrysanthemum? I think the taste is like arugula, which is refreshing and greasy when paired with it Soup ‘Signature crab meat lion head’ Huaiyang famous dish, with a layer of oil floating on the surface, supplemented by green vegetables; half fat and half lean meat, with crispy water chestnuts added to make it full of fragrance Main course ‘Dry-fried wild large prawns’ Dry-fried is an improved method, which evolved from Sichuan cuisine, reducing the spiciness and increasing the sweetness, and adding fermented rice wine sauce, paired with tender wild large prawns, sour and sweet in the mouth, and cleverly crispy rice crust, dip it in, it tastes great ‘Dahongpao sauce-fried Wagyu with grilled matsutake’ Wagyu uses 5A grade fillet steak, which is tender and juicy. The Dahongpao sauce-fried method can relieve greasiness, and asparagus, arugula, and matsutake are no less delicious ‘Qimen black tea smoked silver cod’ Norwegian deep-sea silver cod, marinated with homemade sauce, smoked and grilled, and Qimen black tea adds fragrance It can also cover up the fishy smell 『Seasonal braised bamboo shoots』Green vegetables are full of juice when you bite them; seasonal braised bamboo shoots are fresh and tender Snacks 『Date paste pastry, leek and yellow shredded spring rolls with chicken head rice and barley soup』Date paste is used as the skin and black date paste is used as the filling. The outer layer is crispy and the inner filling is rich. It is small and exquisite. It tastes slightly sour and sweet; the spring roll skin is fried into golden color and is super crispy. The fresh fragrance of leek and the tenderness of fish shreds make it juicy; thick and sweet, and red dates are added. It is worthy of being a healthy dessert This season's restaurant week is the most satisfactory so far. It is sincere and has a future~

Yongfu Club, a unique space that combines classical charm with modern elegance, creates a safe haven for guests to escape from the hustle and bustle and enjoy a distinguished experience with its elegant environment, exquisite dishes and thoughtful service.

I usually like this kind of local cuisine. I finally have the opportunity to go to this high-end brand club, the only local cuisine restaurant with two Michelin stars in Shanghai. I really enjoy the decoration. The European-style buildings on Yongfu Road are also rich in history, including the official residence of Kuang Ankun, the British Consulate, and today's Yongfu Club.