Tony Ye

Sui Tang Li

A native of Shanghai, Tony Ye began his culinary journey as a dim sum chef, discovering his passion at a young age. Over two decades, he refined his craft across kitchens from Shanghai to Singapore, building a career defined by precision, tradition, and quiet mastery.

Before joining Sui Tang Li at The Upper House Shanghai, Tony served as Sous Chef at Michelin-starred Yong Yi Ting in Shanghai, and earlier at Jin Sha, the Chinese fine‑dining restaurant at Four Seasons Hangzhou.

Since taking the helm at Sui Tang Li, Tony has guided the restaurant to recognition as Michelin Selected and Black Pearl One Diamond, bringing contemporary sophistication to the Shanghainese flavors he grew up with.

Fu He Hui is one of my favourite vegetarian restaurants in the city. It’s far more than simply meat-free, it offers thoughtfully crafted fusion cuisine with a strong sense of seasonality. The menu evolves with the harvest, and each new season brings something quietly surprising. What sets it apart is the seamless pairing with tea, which adds rhythm and ritual to the meal. Every visit offers a new discovery.

Restaurant
Ratings

Dinner Breakfast Best drinks Street Food

Fu He Hui

Min He Nan

Hong0871

Sui Tang Li

Yue Xuan

Xin Rong Ji

Fu Chun Xiao Long Bao

Tao Yuan Juan Cun

Cafe Grey Deluxe

A Da Cong You Bing