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.
Yong Fu Hong Kong Spring Appetisers Plate + Roasted Winter Bamboo Shoots with Pickled Mustard Greens
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.
Chef Liu Zhen – Yong Fu Hong Kong
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.
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.