A TASTE OF SPRING – YONG FU HONG KONG LAUNCHES NEW SEASONAL LUNCH AND DINNER MENUS FROM 15th MARCH

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<<12th March 2026 – Hong Kong>> One MICHELIN-starred Ning Bo restaurant Yong Fu Hong Kong welcomes the arrival of spring with the debut of its new Spring Set Lunch and Spring Dinner Menus, available from 15 March onwards. Crafted by Ning Bo native Executive Chef Liu Zhen, the seasonal menus celebrate the delicate freshness and vibrant flavours of spring while remaining deeply rooted in the refined culinary traditions of Ningbo cuisine.

Since opening in 2019 as the first outpost of Shanghai’s original MICHELIN-starred institution, Yong Fu Hong Kong has established itself as the city’s leading destination for elevated Ningbo gastronomy. This spring, Chef Liu highlights the season’s lighter textures and bright flavours through a menu that emphasises fresh seafood, young greens, and time-honoured Ningbo techniques.

SPRING SEASONAL SET LUNCH MENU

HK$498 + 10% per person | Minimum 2 guests | Main Dining Room only

The Spring Set Lunch Menu, priced at HK$498 + 10% per person (including a total of 10 dishes), begins with a choice of appetisers showcasing the balance of freshness and subtle seasoning characteristic of Ningbo cuisine. Guests may choose between dishes such as soy-marinated goose wing or chilled mantis shrimps, alongside refreshing vegetable selections including Indian aster with dried bean curd salad or braised bamboo shoots prepared Ningbo style.

The meal continues with a comforting soup course, featuring options like supreme baby oyster soup or a nourishing fish maw and mustard greens thick soup, highlighting seasonal greens that signal the arrival of spring.

A crisp fried course follows, with selections such as shepherd’s purse spring roll, a nod to one of spring’s most beloved wild vegetables in Chinese cuisine, or crispy chicken wings stuffed with taro paste, delivering a balance of texture and savoury richness.

The seafood course highlights the bounty of coastal Ningbo cuisine, with choices including steamed grey mullet with fermented wine wheat gluten or stir-fried squid with chili and garlic, both designed to showcase the natural sweetness of fresh seafood.

Guests may then enjoy a flavourful stir-fried dish such as pork intestines with white chili and preserved vegetables, or brown beech mushrooms with minced meat sauce and seasonal greens, before a seasonal vegetable course refreshes the palate.

The lunch concludes with a selection of comforting Ningbo staples such as handmade scallion flower buns, homemade noodles with Bombay duck and preserved cabbage, or fried rice with beef and pickled bamboo shoots, finishing with the classic Ningbo sesame glutinous rice dumplings, a timeless regional dessert.

SPRING SEASONAL DINNER MENU

HK$1,398 + 10% per person | Minimum 2 guests | Main Dining Room only

For the evening experience, Yong Fu presents the Spring Dinner Menu priced at HK$1,398 + 10% per person (including a total of 12 dishes), offering a refined multi-course journey through the nuanced flavours of Ningbo cuisine.

The dinner begins with a curated assortment of appetisers including chilled Changji razor clams with garlic and red chili oil, poached salted goose, mashed broad beans with pickled mustard greens, and Indian aster with dried bean curd enhanced with black truffle, presenting a harmonious balance of briny seafood, delicate meats, and fresh spring vegetables.

Diners may then select from two nourishing soups: a fish maw and yellow croaker soup with spring greens, prized for its silky texture and marine sweetness, or a double-boiled Muscovy duck soup with stone olive and pearl meat, slow simmered for restorative richness.

A creative fried course follows with crispy Bombay duck mini rice burger, offering a playful interpretation of traditional flavours that originated from the Spring Banquet Menu which debuted from 4th February – 4th March, 2026 to celebrate the commencement of Spring Season.

The seafood course presents steamed grey mullet with pickled mustard tuber, reflecting Ningbo’s celebrated preserved vegetable traditions, or premium dried South African abalone braised in golden chicken broth (priced at HK$780 from a la carte menu), a luxurious delicacy prepared through meticulous slow simmering.

A comforting stir-fried main dish of braised pork knuckle with bamboo shoots and cabbage heart anchors the meal, accompanied by a seasonal vegetable course and a choice of signature staples such as chef’s homemade pork bun or handmade noodles with minced meat sauce. To conclude, guests may choose between Ningbo-style sesame glutinous rice dumplings or housemade yogurt, providing a satisfying finish to the dining experience.

For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to 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 + 2026

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