• One Michelin-starred Yong Fu celebrates the New Year of the Rabb it with a festive Ningbo banquet menu

    This Lunar New Year, Executive Chef Liu Zhen unveils Yong Fu’s festive year-end banquet menu designed for 10 guests, available exclusively between 6th – 21st  January 2023. In a contrast from its northern counterpart, Chinese New Year decorations in Ningbo are represented very simply by red touches across white walls and tiles. People in Ningbo seem to prefer expressing the New Year festivities instead through their food, prepared for loved ones with warmth and delicacy. While Ningbo people appear reserved, they are far from conservative, striking a balance between tradition and innovation to fuse the best of both the old and modern worlds.

     

     

     

    For Yong Fu’s year-end banquet, Chef Liu not only showcases the traditional aspects of Ningbo cuisine, but also incorporates his unique understanding of local Hong Kong ingredients and food culture. The menu, which is designed to share among a group of 10 guests, is priced at HK$25,888 +10% service charge.

     

    Highlights of the celebratory menu include an appetiser of Raw Shuttle Crab marinated in wine, soy sauce and vinegar, alongside jellyfish skin fish jelly with caviar, Ham Shank stewed with premium South African dried abalone, Yong Fu’s Signature Crispy Chicken, Shanghai-style sautéed Bok Choy Hearts, sautéed Glutinous Rice Cakes with Chinese flat cabbage, crab meat and tomalley, and a dessert of Ningbo Glutinous Rice Dumplings with black sesame seeds. The full menu is as follows:

     

    Lunar New Year Year End Banquet Dinner

    HKD25,888 +10% service charge

    Designed for 10 guests

     

    前菜/Appetizer:

    招牌十八斩、本味海蜇皮、鱼子酱琥珀鱼冻

    Raw Shuttle Crab in Wine / Soy Sauce and Vinegar / Jellyfish Skin Fish Jelly with Caviar

     

    香油儿菜、意境一口酥、传统烤麸

    Baby Mustard in Sesame Oil / Crispy Canapes with Pine Nuts, Sea Weeds and Dried Shrimps / Traditional Kaofu

     

    主菜/Main Dishes:

    锦鸡海龙炖鱼翅（花胶）

    Shark’s Fin Soup with Pheasant and Pipefish

    Or

    Fish Maw Soup with Pheasant and Pipefish

     

    喜马拉雅盐脆皮牛油果

    Crispy Avocado with Himalaya Salt

     

    葱烤银鳞鲳

    Braised Silver Moon Fish with Wild Scallion

     

    圆蹄扣南非极品鲍

    Ham Shank Stewed with South African Dried Abalone

     

    甬府黄金鸡（脆皮、肉味椒麻味、用面皮包着食）

    Yong Fu Crispy Chicken

     

    酸汤白子烧豆面

    Shirako and Sweet Potato Noodles in Sour Broth

     

    舍得/家烧黄心菜（二选一）

    Sauteed Shanghai Bok Choy Hearts or Braised Chinese Cabbage

     

    蟹粉塔菜炒年糕

    Sauteed Glutinous Rice Cake with Chinese Flat Cabbage, Crab Meat and Tomalley

     

    甜品/Dessert:

    宁波汤圆

    Ningbo Glutinous Rice Dumplings with Black Sesame Seeds

     

    With exquisite skills and an impeccable sense for Ningbo flavours, Executive Chef Liu Zhen blends the diverse variations of Hong Kong cuisine with the traditions of Ningbo and continues to push the boundaries of Ningbo’s vibrant food culture.

     

    For bookings / reservations, please contact the restaurant directly at +852-2881-7899 or via email at yongfuhk@gmail.com.