• One MICHELIN-starred and One Diamond-recognised Yong Fu introduce new offerings

    NEW VALUED DAILY EXECUTIVE LUNCH SET | HK$498+10% PER GUEST

    Introducing the daily Yong Fu Executive Lunch Set at HK$498+10% per person, offering exceptional value with 10 dishes for a minimum of two guests. Start with a choice of meat and vegetable appetisers such as Marinated Boneless Chicken Feet or Roasted Gluten. Enjoy a comforting soup and deep-fried dishes like Crispy Baby Yellow Croaker or Stuffed Crispy Chicken Wings. Seafood options include Baby Pomfret and Braised Pork Belly. Choose from authentic Ningbo dishes like Braised Rice Cake & Tofu or Stir-Fried Shredded Eel. Stir-fry dishes like Stir-Fried Sea Conch and Stir-Fried Pork Fascia are available, along with seasonal vegetables. For the main course, indulge in options like Steamed Buns, Noodles with Scallion Oil, Beef or Pork Fried Rice, or Spicy Pork Intestines. Conclude with Ningbo-style Sesame Glutinous Rice Dumplings for a sweet ending.

    NEW SEASONAL A LA CARTE DISHES
    Yong Fu’s new a la carte offerings bring authentic Ningbo cuisine to the forefront with a total of 10 new dishes featuring seasonal appetisers and main dishes expertly crafted by Chef Liu.

    Appetisers:

    • Ningbo Salted Raw Crab:Experience the delicate and smooth texture of selected eighteen-cut red-gilled crabs marinated with sea salt, enhancing the crab’s natural umami.
    • Chinese Baby Mustard Green with Sesame Oil: Enjoy the slightly sour and spicy taste of pickled Chinese baby mustard greens stir-fried with sesame oil, maintaining their crispy texture.
    • Braised Kohlrabi with Ningbo Flavour: Delight in the unique soft and sweet taste of kohlrabi, prepared using Ningbo’s traditional braising technique.
    • Northern Great Tellin Clam in Ginger and Chinese Wine Sauce: Savour the freshness and crispiness of New Zealand-sourced Northern Great Tellin clams cooked with essential Ningbo ingredients like Huadiao wine and soy sauce.

    Main Courses:

    • Baked Swimming Crab with Minced Pork and Ningbo-style Soybean Paste: Rich in flavours, this dish features sweet crab meat, fragrant minced pork, and fermented soybean paste baked in a clay pot, garnished with fresh chives.
    • Braised Beltfish from East China Sea with Shredded Radish and White Soy Sauce: Tender beltfish with abundant fat, braised with radish using an age-old Ningbo technique.
    • Dried Abalone in Golden Premium Chicken Soup with Bitter Melon and Japanese Rice: A delicate and elegant soup featuring premium South African dried abalone, bottle gourd, and Japanese rice, reflecting the chef’s experience and dedication.
    • Dry-braised Pomfret with Fermented Chili Sauce and Celery: Ningbo pomfret is prepared with a subtle hint of spiciness through the chef’s special dry frying and braising techniques.
    • Stir-fried River Shrimp with Preserved Potherb Mustard and Seasonal Vegetables: Sweet river shrimp from Lake Tai is stir-fried with fermented potherb mustard, enhanced by seasonal ingredients such as lily bulbs or fresh lotus seeds for added sweetness and texture.
    • Stir-fried Yin Tiao with Wild Mushroom and Preserved Pork: A unique dish featuring Yin Pao from Henan, Yunnan mushroom sauce, and homemade preserved pork, with a crisp and tender texture.

    To reserve your table for your next visit to Yong Fu Hong Kong, please call 2881-7899 or whatsApp 5573-1212.