YONG FU HONG KONG WELCOMES SPRING SEASON WITH A REIMAGINED NINGBO BANQUET MENU SERVING FROM 4 FEBRUARY – 4 MARCH ONLY

A Contemporary Reinterpretation of Classic Ningbo Cuisine by Executive Chef Liu Zhen

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<<26^th January, 2026 – Hong Kong>> Marking Lichun (立春), the first solar term and official commencement of the spring season, One MICHELIN-starred and One DIAMOND recognised Yong Fu Hong Kong unveils its Beginning of Spring Banquet Tasting Menu (立春宴), a limited-time culinary experience that reinterprets classic and traditional Ningbo dishes through a modern gastronomic lens. Available exclusively from 4 February to 4 March, the tasting menu is priced at HK$2,888 + 10% per guest, with a minimum three-day advance order required.

As the first outpost of Shanghai’s original Michelin-starred and three DIAMOND-recognised Yong Fu Shanghai, Yong Fu Hong Kong has long been regarded as the city’s authoritative destination for refined Ningbo cuisine since its opening in November 2019. With this seasonal banquet, Executive Chef Liu Zhen revisits time-honoured Ningbo dishes traditionally served during significant seasonal transitions, and reimagines them using contemporary techniques, elevated presentations, and premium ingredients, while remaining deeply respectful of their culinary roots.

A MODERN EXPRESSION OF NINGBO SPRING FLAVOURS

The Beginning of Spring Banquet Tasting Menu is conceived as a dialogue between past and present. Dishes highlighted as classic Ningbo staples are thoughtfully transformed, preserving their essential flavours while introducing new textures and expressions reflective of Chef Liu’s culinary philosophy.

The menu begins with an elegant array of appetizers, including Ningbo Salted Crab, Five-Spice Beef with Aged Mandarin Peel, and Caviar Tart with Wind-Cured Eel, offering a refined prelude that balances umami, freshness, and depth.

Among the standout main courses are Chef Liu’s modern interpretations of Ningbo classics, such as Braised Rice Cake with Three Delicacies, a modern interpretation of a classic Ning Bo dish Brown Croaker Bone Paste, Monkfish Liver Rice “Burger” wrapped in caul fat, another modern interpretation of a classic Ning Bo dish Goose Liver wrapped with Lard and Three Styles of Croaker in “San Huang” broth – each dish showcasing Ningbo’s longstanding reverence for seafood and fermentation techniques.

The menu continues with Steamed Minced Pork Patty with swimming crab and cuttlefish milt, Stuffed Tofu Puff with Seafood Mapo Tofu, reinterpreted from the classic Ning Bo Stuffed Tofu Puff with Meat, and Roasted Winter Bamboo Shoots with Pickled Mustard Greens, reinterpreted from the classic Salted Mustard Greens with Roasted Bamboo Shoots, all with reimagining familiar comforts with elevated presentations. A deeply nourishing Chicken Soup with Three Dried Seafood and Tofu Knots and the aromatic and comforting Claypot Braised River Eel Rice further anchor the banquet in Ningbo culinary heritage, before concluding with a new pan-fried Pine Pollen Glutinous Rice Dumplings, a reinterpretation of the classic steamed Ning Bo glutinous rice dumpling, a delicate dessert symbolising seasonal renewal.

The full Beginning of Spring Banquet Tasting Menu is as of below:

BEGINNING OF SPRING BANQUET TASTING MENU

4 February – 4 March, 2026 only

Spring Appetisers Plate

Five-Spice Beef with Aged Mandarin Peel / Caviar Tart with Wind-Cured Eel / Ningbo Salted Crab / Shredded Radish with Jellyfish /Dried Tofu with Malantou (Indian Aster)

Main Courses

Braised Rice Cake with Three Delicacies

(reinterpreted from Brown Croaker Bone Paste)

Ingredients: Brown Croaker Dice, Taro, Green Potherb Mustard, Rice Cake, Baby Potatoes

—

Monkfish Liver Rice Burger Wrapped in Caul Fat

 (reinterpreted from Goose Liver wrapped with Lard)

Ingredients: Monkfish Liver, Pork Caul Fat, Steamed Rice Bun

—

Three Styles of Croaker in “San Huang” Broth

Ingredients: Fresh Brown Croaker Maw, Dried Salted Yellow Croaker, Fresh Yellow Croaker Fillet, Pickled Chinese Cabbage, Water Chestnut

—

Steamed Minced Pork Patty with Swimming Crab, Cuttlefish Milt and Roe

Ingredients: Swimming Crab, Cuttlefish Milt, Minced Pork Patty, Huadiao Wine Fermented Sauce

—

Stuffed Tofu Puff with Seafood Mapo Tofu

 (reinterpreted from Stuffed Tofu Puff with Meat)

Ingredients: Fried Tofu Puff, Mountain Spring Tofu, Shrimp, Sturgeon Tendon, Sea Cucumber

—

Roasted Winter Bamboo Shoots with Pickled Mustard Greens

(reinterpreted from Salted Mustard Greens with Roasted Bamboo Shoots)

Ingredients: Ningbo Yellow Clay Bamboo Shoots, Pickled Snow Mustard Greens

—

Chicken Soup with Three Dried Seafood and Tofu Knots

(reinterpreted from Steamed Chicken with Dried Salted Fish)

Ingredients: Dried Croaker, Dried Black Croaker, Dried Eel, Free-range Chicken, Crab Meat, Pork, Tofu Skin

—

Rice Course

Claypot Braised River Eel Rice with Hennessy XO

Ingredients: River Eel, Garlic

—

Dessert Course

Pan-Fried Pine Pollen Glutinous Rice Dumpling

(reinterpreted from the classic Ning Bo steamed glutinous rice dumpling)

Designed as a celebratory banquet for the arrival of spring, the Beginning of Spring Banquet Tasting Menu reflects Ningbo’s culinary traditions of renewal, balance, and abundance. Available exclusively from 4 February to 4 March, this limited-time experience is priced at HK$2,888 + 10% per guest, with a minimum three-day advance order required. It is an immersive seasonal journey that highlights Chef Liu Zhen’s mastery in bridging heritage and innovation, offering guests a rare opportunity to experience Ningbo cuisine in its most elevated and contemporary form.

To view the full spring banquet menu, please click HERE or reserve directly via whatsapp at +852-5573-0202.

<<ENDS>>

ABOUT YONG FU HONG KONG

Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.

In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.

In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level.

With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.

ABOUT CHEF LIU ZHEN – EXECUTIVE CHEF OF YONG FU HONG KONG
Since graduating from the Chinese Culinary Professional College over 28 years ago, Zhen Liu has pursued his passion as a chef specialising in the multifaceted art of Chinese regional cuisines. In a fateful encounter, he met Mr. Weng, the founder of Yong Fu, whom he proceeded to apprentice with for more than 20 years.

The profound historical culture and rich fishery resources of Chef Liu’s hometown Ningbo provided him with a unique understanding of and deep love for his native cuisine. In addition to studying traditional Ningbo dishes, he also pursued various arts within different schools of Chinese cuisine. Chef Liu is able to create new and innovative dishes by combining his knowledge of various Chinese regional cuisines, while still maintaining traditions.

After arriving in Hong Kong to open Yong Fu Hong Kong during the pandemic, Chef Liu had time to focus on deepening his knowledge of local ingredients and experimenting with bold interpretations of the local cuisine. Through this, he discovered many surprises and revelations that continue to serve him today as the constant innovator that he is.

YONG FU HONG KONG – RESTAURANT ACCOLADES

MICHELIN Guide Hong Kong Macau 2022 + 2023 + 2024 + 2025 – One MICHELIN Star

Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong

#54 on 51-100 Extended List – Asia’s 50 Best Restaurants 2023

SCMP 100 Top Tables – 2020 + 2021 + 2022 + 2023 + 2024

Ctrip Trip Gourmet 2023 – Yong Fu Hong Kong

Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong

#16 – OAD 2024 Top Asia Restaurants

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025

One Diamond – Black Pearl Restaurant Guide 2023 + 2024 + 2025

Top 20 Restaurants of Hong Kong – Tatler Best 2025

#9 – Chinese Restaurant Awards 2025

Trip.Gourmet 2026 The Global Selection of Restaurant – Platinum Award

Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong

EATER – The 38 Best Hong Kong Restaurants

RESTAURANT CONTACT

Address: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong

Opening Hours: Daily 12pm-3pm, 6pm-1100pm

Tel: 28817899 / 5573-0202

Website: https://yongfuhk.com/

Instagram: @yongfuhk @zhenliu50