About Yong Fu
Yong Fu is the first South Korean outpost of the Shanghai institution of the same name, a restaurant whose classical Shanghainese cooking has held Michelin recognition and whose original Shanghai dining room is one of the more difficult tables in the city. The Jeju location opened at Jeju Shinhwa World, the integrated resort on the island's south-western coast.
The menu is what regulars at the Shanghai parent would recognise — braised abalone in Ningbo-style sauce, drunken chicken, hairy-crab xiaolongbao when in season, lion's-head meatballs with crab roe, and the slow-braised pork belly that gives Shanghainese cooking its reputation. Two dishes use Jeju produce specifically: a spicy stir-fry of Jeju black pork with chilli and Sichuan pepper, and a chilled marinated crab with vinegar and rice wine that uses local crab in the off-season.
The dining room is a long, low space with deep red lacquer screens, lantern lighting, and a quiet formality that suits client dinners. Service is in the Shanghai Yong Fu register — discreet, well-paced, with a sommelier-led wine programme that includes a strong Burgundy list and Chinese baijiu pairings for guests who want to explore.
Yong Fu is the table on Jeju that most clearly signals seriousness — a Shanghai brand that does not lend its name lightly, a kitchen run by senior staff trained at the parent, and a menu that reads as classical Chinese rather than Korean-Chinese fusion. For business hosting on Jeju, this is the room.
Best Occasion Fit
For impressing a client visiting Jeju, Yong Fu does what no Korean-cuisine restaurant on the island can — it offers a globally recognised brand and a cooking tradition the guest is likely to know and respect.
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