SUMMER SEASON CELEBRATION MENU
HK$2,888 + 10% per person | Minimum 4 guests | 10 May – 9 June
The menu opens with a trio of appetisers, from ginger-cured king crab with preserved vegetables to Ningbo potato purée with caviar and a delicate razor clam jelly terrine. Seafood and seasonal produce take focus through the mains, including savoury soy milk with king crab, Ningbo grey mullet, and aged soy-braised pigeon, alongside dishes like deep-fried scallop with red wine lees and five-spice beef cheek.
A lighter vegetable course of pea shoots and bamboo shoots leads into a comforting dim sum-style dish of stir-fried rice cake with clams and sea anemone, before a clean, refreshing dessert of homemade yogurt with pistachio and wood lotus jelly.
SUMMER 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.