Yong Fu

Ningbo cuisine restaurant at Suntec City Mall Tower 5, opened in 2024 as the first overseas branch of the Shanghai Yong Fu brand founded by Weng Youjun in 2011. The kitchen specializes in Zhejiang coastal seafood and Ningbo technique: live catch, soy-marinated crab known as Ningbo eighteen cuts, hairtail and yellow croaker preparations, crisp pork with seaweed, and sticky rice balls filled with black sesame paste made to order. The MICHELIN Guide Singapore 2026 promoted Yong Fu from the Selected list to one star, placing a mall-level regional Chinese house on the same awards night as hotel Cantonese rooms Cherry Garden and Jin Ting Wan without borrowing a luxury canopy. Expect a long bilingual menu, multiple private rooms that still matter for corporate and family tables, and a guest mix of mainland diners who already know Ningbo cooking alongside Singaporeans booking it as destination dining rather than wedding default. Open daily for lunch and dinner; first-timers often do better with the house’s recommended signature set than with an unguided scroll through the full tablet menu under time pressure. Confirm reservations, set introductions, and current pricing by phone or the restaurant’s published channels before you travel; Promenade and Esplanade MTR exits serve Temasek Boulevard, and ride-hails should pin Tower 5 rather than a generic Suntec entrance. Useful as the non-hotel foil when you want to see how regional Chinese specificity, not only hotel renovation budgets, is reshaping Singapore’s Chinese fine-dining calendar this season.