No Rivals Here! Newly Opened Fusion Cuisine Restaurant in People's Square!

With the bright spring sunshine and the revival of all things, it's the vibrant early summer season. Let's invite foodie friends to explore fresh delicacies at the restaurant. Eat with the seasons, gather the freshest seasonal ingredients, and unlock a wonderful culinary journey. This newly opened Zunfu (People's Square Villa Branch) is no ordinary restaurant. It specializes in fresh seasonal ingredients from the coast of Zhejiang, blending traditional Zhejiang and Cantonese cooking techniques. It preserves the original flavor of the ingredients while focusing on the innovative fusion of "freshness, clarity, and beauty." The combination of fresh and savory flavors is truly commendable. Iced Wild Rice Shoots This is a creative dish with Chinese flair, mimicking the shape of a calligraphy brush with wild rice shoots, making it incredibly lifelike. Savor the fresh, original taste of the wild rice shoots, which are cool, refreshing, and have a sweet aftertaste. It's truly a great dish for dispelling summer heat. West Lake Longjing Tea-Smoked Cod Meatball Fresh, tender, and smooth, with a light sweetness that's not greasy. Who knew meatballs could be made this way? Made with selected cod, it's rich and flavorful, with a fresh and moist broth. One sip is like a heavenly experience! Signature Crispy Pigeon Fresh pigeon is made to order, undergoing complex steps of marinating, blanching, and air-drying. The pigeon skin is super crispy, shattering like glass with a gentle tap. The pigeon meat is firm and not greasy, making it incredibly satisfying. You can't stop eating it! Ningbo Pickled Mustard Green Rice with Snow Crab What an interesting new dish! You can't find it anywhere else! Snow crab baked with Ningbo pickled mustard greens and fragrant rice, carrying a unique savory aroma. The crab meat is silky and tender, with the salty freshness of Ningbo lingering on the tip of your tongue, accompanied by the crispy fragrant rice. The flavors are complex and exquisite. Angus Beef Char Siu I am who I am, a unique firework in this world. This dish is not only festive but also has an authentic taste. The chef torches it tableside, pouring Hennessy XO over the beef char siu and setting it on fire. After the baptism of fire, the beef becomes more tender, with a rich beef flavor and full of temptation! Ginger Oil-Poached Large Yellow Croaker from Peach Blossom Island "Oil-poaching" is a representative cooking method for seafood from the East China Sea. The large yellow croaker is immersed and cooked in a secret ginger oil, then seasoned with chicken broth. You won't taste any fishiness, only the freshness of the fish and the rich ginger aroma, complementing each other with a lingering aftertaste. The restaurant is hidden in a century-old detached villa on Weihai Road, providing a quiet escape from the hustle and bustle, creating an elegant and healing culinary space. The decoration is retro and modern, exuding a rich and luxurious atmosphere. The private rooms are spacious and private, with their own tea tables and terraces, making them perfect for business banquets or high-end gatherings.