This June, two of Shanghai’s leading modern Chinese dining destinations, Yong Fu North Bund and Selection by Du, come together to welcome internationally acclaimed Chef Andrew Wong of London’s renowned two MICHELIN-starred A. Wong for an extraordinary two-night-only collaboration taking place exclusively in Shanghai at both restaurants.
Marking the first time Chef Andrew Wong has ever cooked in China, the collaboration will take place across two evenings: on 27th June at Selection by Du and 28th June at Yong Fu North Bund. Bringing together three distinct culinary perspectives rooted in Chinese heritage yet shaped by contemporary vision, the dinners will celebrate regional Chinese cuisine through craftsmanship, storytelling, and innovation.
Perched atop the 56th floor of Raffles City North Bund overlooking the Huangpu River, Yong Fu North Bund is the flagship restaurant of the Yong Fu Culinary Group and one of Shanghai’s most celebrated fine dining destinations. Since opening in 2022, the restaurant has earned one MICHELIN star and Black Pearl Three Diamonds for three consecutive years. Under the leadership of founder Weng Yongjun and Executive Chef Xu Kun Lei, Yong Fu has become synonymous with refined Ningbo cuisine, combining traditional techniques, exceptional seafood sourcing, and modern culinary expression.
Also located within North Bund Raffles City on the 56/F, Selection by Du is the flagship fine-dining concept of Chef-Restaurateur Du Jianqing, a native of China’s Chaoshan region and one of the leading figures behind Shanghai’s modern Chaoshan dining movement with the restaurant led by Executive Chef Chen ShaoXiong. Conceived as a personal culinary expression, the restaurant reinterprets the philosophy of the Chinese family banquet through seasonal ingredients, precise technique, and contemporary presentation, all framed by panoramic skyline views above Shanghai. The restaurant currently holds Three Diamonds in the Black Pearl Restaurant Guide alongside two MICHELIN stars, further cementing its reputation as one of Shanghai’s most celebrated contemporary Chinese dining destinations.
Joining them from London is Chef Andrew Wong, chef-owner of the internationally celebrated two MICHELIN-starred A. Wong. Widely regarded as one of the most important voices in modern Chinese cuisine globally, Wong is known for his deeply researched and highly original approach to Chinese gastronomy, drawing inspiration from the culinary traditions found across China’s vast regional landscape. At A. Wong, his cuisine combines historical research, technical precision, and contemporary creativity while paying homage to over 3,000 years of Chinese culinary heritage.
Yong Fu North Bund x Selection by Du x A Wong London Special 14-Course Collaboration Menu
Cooking for the first time ever in China, Chef Andrew Wong will be presenting some of his signature dishes from the restaurant that showcases their talented cooking skills with collaboration elements including Rabbit & Carrot Dumpling, Abalone Puff with Yong Fu’s signature Green Pepper Chilli Sauce, a take on Yong Fu North Bund’s signature marinated crab with A Wong’s secret eggplant in garlic sauce.
APPETISERS PLATTER
Tuna with Sea Urchin
Smoked Boneless Four-Point Gold Snapper
Snow Vegetable & Yellow Croaker Terrine
Wild Rice Stem with Caviar
“Rabbit & Carrot Dumpling”
Creamy Roe Mantis Shrimp with A Wong’s Secret Eggplant in Garlic Sauce and Finger Lime
By Yong Fu North Bund + Selection by Du + A Wong
SOUP COURSE
Simmered Baby Conch with Chaoshan Cucumber Soup
By Selection By Du
DIM SUM COURSE
Abalone Puff with Yong Fu signature Green Pepper Sauce
By A Wong
MAIN COURSES
Pan-Fried Scallops from Zhangzidao with Ningbo-Style Fermented Soybean Paste
Termite Mushroom & Clam Soup with Shrimp Oil and Pickled Broth
Steamed Green Lip Mullet with Red Oil Fermented Bean Curd Sauce & Crispy Shrimp Skin
By Yong Fu North Bund + Selection by Du + A Wong
VEGETABLE COURSE
Honeyed Peas & Lotus Seeds
By Yong Fu North Bund
NOODLE COURSE
Wok-Fried Rice Noodles with Fresh Cockle Meat
By Selection by Du
DESSERT COURSE
Yong Fu & Selection by Du Glutinous Rice Dumpling with White Rabbit Milk and Green Matcha
By Yong Fu North Bund, Selection By Du & A Wong
The collaboration will see Chef Andrew Wong work alongside the culinary teams of Yong Fu North Bund and Selection by Du to present two exclusive menus that explore the dialogue between Ningbo, Chaoshan, and the broader regional cuisines of China through a modern global lens.
The two-night-only collaboration menu is priced at RMB2888++ per guest, with an optional wine pairing available. For bookings, please contact both restaurants directly.
