WINTER SET LUNCH MENU
HK$498 + 10% per person | Minimum 2 guests | Main Dining Room only
The Winter Set Lunch Menu (HK$498 +10%) offers a seasonal journey beginning with four appetisers – oil-poached sand eel, air-dried goose wing, braised kohlrabi, and Ningbo red-skinned pickled radish – followed by a comforting winter melon, dried scallop and snow swallow gum soup. A rotating crisp fried dish leads into a selection of winter seafood specials, from steamed East Sea fish with Huadiao wine to Mongolian lamb–braised sea bass, hairy crab roe with fish maw, or razor clams with preserved vegetables. The meal continues with one of Chef Liu’s signature stir-fries and concludes with hearty dim sum or rice dishes such as seaweed-dusted steamed rice buns, mixed sausage fried rice, or rice cakes in fermented sour soup.
WINTER DINNER MENU
HK$1,398 + 10% per person | Minimum 2 guests | Main Dining Room only
The Winter Dinner Menu (HK$1,398 +10%) presents seven elegant courses celebrating the season’s finest ingredients. Starters include Yong Fu’s signature raw marinated hairy crab (or fish cake tartlets with caviar), alongside cauliflower fungus with jellyfish, smoked frog legs, and mustard green stems. Guests then choose between two comforting soups—West Lake water shield with yellow croaker or a rich double-boiled white olive, duck and fish maw broth—followed by a crisp fried dish. Seasonal specialties shine with stir-fried cuttlefish with preserved vegetables, decadent South African dried abalone in golden chicken broth, and a choice of hearty mains such as hairy crab roe with tofu and rice cakes, hand-shredded lamb shank, or pork with winter bamboo shoots. A seasonal vegetable, noodles or dumplings, and a classic Ningbo sesame glutinous rice dumpling or house-made yogurt complete the winter feast.