SPRING SEASONAL SET LUNCH MENU
HK$498 + 10% per person | Minimum 2 guests | Main Dining Room only
The Spring Set Lunch Menu, priced at HK$498 + 10% per person (including a total of 10 dishes), begins with a choice of appetisers showcasing the balance of freshness and subtle seasoning characteristic of Ningbo cuisine. Guests may choose between dishes such as soy-marinated goose wing or chilled mantis shrimps, alongside refreshing vegetable selections including Indian aster with dried bean curd salad or braised bamboo shoots prepared Ningbo style.
The meal continues with a comforting soup course, featuring options like supreme baby oyster soup or a nourishing fish maw and mustard greens thick soup, highlighting seasonal greens that signal the arrival of spring.
A crisp fried course follows, with selections such as shepherd’s purse spring roll, a nod to one of spring’s most beloved wild vegetables in Chinese cuisine, or crispy chicken wings stuffed with taro paste, delivering a balance of texture and savoury richness.
The seafood course highlights the bounty of coastal Ningbo cuisine, with choices including steamed grey mullet with fermented wine wheat gluten or stir-fried squid with chili and garlic, both designed to showcase the natural sweetness of fresh seafood.
Guests may then enjoy a flavourful stir-fried dish such as pork intestines with white chili and preserved vegetables, or brown beech mushrooms with minced meat sauce and seasonal greens, before a seasonal vegetable course refreshes the palate.
The lunch concludes with a selection of comforting Ningbo staples such as handmade scallion flower buns, homemade noodles with Bombay duck and preserved cabbage, or fried rice with beef and pickled bamboo shoots, finishing with the classic Ningbo sesame glutinous rice dumplings, a timeless regional dessert.
SPRING SEASONAL DINNER MENU
HK$1,398 + 10% per person | Minimum 2 guests | Main Dining Room only
For the evening experience, Yong Fu presents the Spring Dinner Menu priced at HK$1,398 + 10% per person (including a total of 12 dishes), offering a refined multi-course journey through the nuanced flavours of Ningbo cuisine.
The dinner begins with a curated assortment of appetisers including chilled Changji razor clams with garlic and red chili oil, poached salted goose, mashed broad beans with pickled mustard greens, and Indian aster with dried bean curd enhanced with black truffle, presenting a harmonious balance of briny seafood, delicate meats, and fresh spring vegetables.
Diners may then select from two nourishing soups: a fish maw and yellow croaker soup with spring greens, prized for its silky texture and marine sweetness, or a double-boiled Muscovy duck soup with stone olive and pearl meat, slow simmered for restorative richness.
A creative fried course follows with crispy Bombay duck mini rice burger, offering a playful interpretation of traditional flavours that originated from the Spring Banquet Menu which debuted from 4th February – 4th March, 2026 to celebrate the commencement of Spring Season.
The seafood course presents steamed grey mullet with pickled mustard tuber, reflecting Ningbo’s celebrated preserved vegetable traditions, or premium dried South African abalone braised in golden chicken broth (priced at HK$780 from a la carte menu), a luxurious delicacy prepared through meticulous slow simmering.
A comforting stir-fried main dish of braised pork knuckle with bamboo shoots and cabbage heart anchors the meal, accompanied by a seasonal vegetable course and a choice of signature staples such as chef’s homemade pork bun or handmade noodles with minced meat sauce. To conclude, guests may choose between Ningbo-style sesame glutinous rice dumplings or housemade yogurt, providing a satisfying finish to the dining experience.
For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to 5573-0202.