YONG FU HONG KONG PRESENTS SUMMER SEASON CELEBRATION BANQUET MENU FROM 10 MAY – 9 JUNE  

A Summer Expression of Ningbo’s Coastal Flavours

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<<29^th April 2026 – Hong Kong>> One MICHELIN-starred and One DIAMOND-recognised Yong Fu Hong Kong welcomes the arrival of summer with the launch of its Summer Season Celebration Banquet Menu, exclusively available from 10 May to 9 June. Crafted by Ning Bo native Executive Chef Liu Zhen, the menu reflects the shift in season through a focus on coastal seafood, preserved elements, and lighter, more refreshing textures suited to the warmer months, alongside fresh produce rooted in Ningbo’s coastal culinary traditions.

Building on the restaurant’s seasonal programme, which previously highlighted the lighter, green-forward qualities of spring, the summer menu moves into deeper yet more refreshing territory – layering gentle heat, natural salinity, and cooling textures with a focus in Ginger. The consumption of ginger in summer is about balance and is a traditional practice in Traditional Chinese Medicine (TCM) and many Asian cultures. It counteracts the negative effects of cold drinks, humidity, and air conditioning, helping your body stay healthy and digest food properly. The result is a menu that balances richness with clarity for the intense heat of Hong Kong’s summer months.

SUMMER SEASON CELEBRATION BANQUET MENU

HK$2,888 + 10% per person | Minimum 4 guests | 10 May – 9 June

Appetisers

The experience begins with a trio of appetisers that introduce the defining flavours of the season. Ginger-cured king crab is paired with Sichuan preserved vegetables and ginger-infused rice, setting a bright, aromatic tone. This is followed by a contrasting dish of Ning Bo potato purée and crisp chips topped with imperial caviar, layered with Japanese onion, spring onion, diced ham, and dill blossoms. A chilled Ningbo razor clam jelly terrine completes the opening, set in a clear clam broth, offering a delicate and clean expression of coastal flavours.

Main Courses

A savoury soy milk with king crab and first-harvest seaweed brings together silky textures and briny depth, enhanced by pickled mustard stem, fried dough stick, scallion, and young ginger juice. Ning Bo grey mullet is prepared with three-onion oil and broad bean, allowing the natural sweetness of the fish to come through. Aged soy braised pigeon follows, served with sand ginger threads and a tea-smoked chicken egg. Deep-fried scallop is paired with red wine lees and finished with coriander and basil oil, while five-spice beef cheek is presented alongside a crisp cracker dusted with soy sauce, sesame, and Sichuan flower pepper powder for added aroma. A vegetable course of pea shoots and baby bamboo shoots provides a lighter interlude, gently cooked in preserved mustard greens broth with sweet baby peas and water bamboo.

Dim Sum Course

The meal transitions into a dim sum course of stir-fried rice cake with clams and stewed sea anemone, tossed with celery, scallions, and garlic chives, bringing a more rustic, comforting note before the final course.

Dessert Course

Dessert is kept clean and cooling, with homemade yogurt paired with pistachio and wood lotus jelly, offering a refreshing close to the meal.

SUMMER DAILY SET MENUS (15 JUNE – 14 SEPTEMBER)

Extending the seasonal theme that changes every 3 months, Yong Fu Hong Kong will also introduce Summer Set Lunch and Set Dinner Menus from 15 June to 14 September. These menus continue to explore the defining ingredients and techniques of the season, offering a more accessible format while maintaining the same focus on balance, freshness, and Ningbo culinary traditions.

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 – 2026 – One MICHELIN Star

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

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

SCMP 100 Top Tables – 2020 + 2021 + 2022 + 2023 + 2024 + 2025 + 2026

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 – 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