Founded in 1995 by Zhang Yong, affectionately known as Uncle Rong, Xin Rong Ji began as a modest seafood stall in Taizhou. Nearly three decades later, its Hong Kong restaurant has earned distinction as one of the city’s essential destinations for Chinese fine dining—rooted in Taizhou traditions, yet attuned to Hong Kong’s cosmopolitan stage.

The restaurant’s guiding principle remains unchanged: the finest cuisine comes from respect for ingredients. Taizhou cooking, known for its restrained seasoning and clarity of flavour, provides the foundation. Its signature Yellow Croaker in Soup Noodles, one of Uncle Rong’s earliest creations, embodies this ethos—humble in origin, yet refined into a benchmark dish that defines the Xin Rong Ji style.

While Xin Rong Ji is renowned for Taizhou cuisine, its Peking Duck has become a favourite among discerning diners in Hong Kong. Sourced from a private farm in Taizhou, the duck is brought straight from the oven and carved with precision tableside. The crisp skin and tender meat are served separately, with condiments and pancakes presented individually to each guest—turning a banquet classic into a refined and personalised dining experience.

From the streets of Linhai to its Hong Kong dining room, Xin Rong Ji continues to exemplify an ingredient-led approach to Chinese cuisine. It stands as a distinctive presence in the city’s dining scene, offering an authentic expression of Taizhou’s culinary spirit.