The first outpost of Shanghai’s original Michelin-starred brand, YONG FU HONG KONG has been the city’s authoritative voice on upscale Ningbo cuisine since opening in 2019. Nestled in the heart of Wan Chai, Yong Fu Hong Kong creates the authentic flavours of Ningbo using fresh local produce and seafood from the East China Sea.
This season, Head Chef Liu Zhen unveils Yong Fu’s very first Set Lunch Menus, including a 7-course Dim Sum Lunch Set ( priced at HK$428+10% per guest) and a 7-course Executive Lunch Set (priced at HK$798+10% per guest) – a celebration of Jiangnan cuisine using the freshest possible Ningbo ingredients.
NEW DIM SUM LUNCH SET FOR BUSINESS EXECUTIVES
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. The new dim sum lunch set is a reflection of his culinary evolution in Hong Kong, comprising the city’s beloved yum cha specialties with his own twist.
The menu begins with Boneless Chicken Feet in a spicy sauce, served with Ningbo-style pickled cauliflower stems, followed by the Chef’s signature handmade Pork & Vegetable Dumplings, that are made to order. The next dish is Steamed Meat Patty with Egg, an old Hong Kong dish revisited, with the option of steamed rice. Guests will finish savoury courses with Noodles in Sour Broth, silky rice noodles in a homemade sour broth of fermented vegetables. The dim sum set concludes with the restaurant’s signature traditional Ningbo-style Glutinous Rice Dumplings filled with sweet black sesame paste, that is also made to order. This new dim sum lunch set is available daily at the restaurant.
NEW EXECUTIVE LUNCH SET FOR BUSINESS EXECUTIVES
The 7-course Executive Lunch Set brings guests on a valued tasting journey through Yong Fu’s crowd-favourite seasonal dishes by the Chef. Paying homage to the diverse bounty of ingredients and prized seafood delicacies found throughout Ningbo city’s various districts, highlights of the menu include Homemade Sausage with traditional wheat gluten, Yellow Croaker Fish from Yinzhou in sour broth with bamboo flute and spongy luffa, Braised Boneless Pork Knuckle with sweetcorn, Fried Seasonal Vegetables, and Braised Rice Cake with Yuyao preserved vegetables and bamboo shoots. Dessert includes Green Bean Puree with Osmanthus honey, and an assortment of seasonal fresh fruits.
With exquisite skills and an impeccable sense for Ningbo flavours, Head Chef Liu Zhen blends the diverse variations of Hong Kong cuisine with the traditions of Ningbo and continues to push the boundaries of Ningbo’s vibrant food culture.
NEW HAIRY CRAB SPECIALS AVAILABLE FROM MID-OCTOBER
The hairy crab is loved and renowned for its mild yet sweet taste, succulent texture, and unctuous roe. Yong Fu presents four seasonal hairy crab dishes expertly crafted by Chef Liu, including Sorghum Liquor Marinated Hairy Crab (HK$298 per piece), which uses freshwater female hairy crab filled with roe, of around 125g. Once the hairy crab is cleaned, it is then cured and marinated in sorghum liquor for around four hours. Besides enhancing the natural flavour of the crab, marinating in liquor also ensures the safety of serving it raw. It is then submerged in pre-mixed marinade for two-three days, resulting in firm, sweet and juicy crab roe that is well-loved among guests who enjoy cured raw seafood.
Baked Minced Pork Hairy Crab (half | HK$398 per person) requires a minimum of two orders. The dish uses 200-250g male hairy crab, chosen for its firm and fragrant meat. Minced lean pork is first fried with Ningbo “土醬”, then mixed with hairy crab meat before baking in a crockpot, which allows the fragrances of all ingredients to blend altogether. The result is a beautiful synergy of savouriness, freshness, aroma, and sweetness.
Grilled Hairy Crab with Taro (half | HK$368 per person) also requires a minimum of two orders, with both male and female hairy crabs being suitable for use in this dish. Seasonal Ningbo taro is grilled with salted cured pork, allowing the signature Ningbo flavours of saltiness and freshness to manifest in river seafood.
Finally, Dry Fish Noodles with Hairy Crab (HK$3,980 for 8 persons) is a traditional artisanal Ningbo dish that requires specialised techniques by the Chef. The hairy crab meat is freshly picked out of its shell and fried a la minute to preserve its freshness and sweetness. The lengthy process of making smooth and chewy house-made fish noodles truly showcases the chef’s skills, involving deboning a silver croaker, cutting out its fleshy middle, then using a wooden stick to mash the meat until translucent. The fish noodles are served with succulent crab meat, demonstrating a unique new way to enjoy the coveted seasonal treasure.
With exquisite skills and an impeccable sense for Ningbo flavours, Head Chef Liu Zhen blends the diverse variations of Hong Kong cuisine with the traditions of Ningbo and continues to push the boundaries of Ningbo’s vibrant food culture.
For bookings / reservations, please contact the restaurant directly at +852-2881-7899 or via email at yongfuhk@gmail.com.