• Yong Fu Hong Kong x Hansik Goo, a cross-over of NingBo and Korean Cuisine on 4th & 5th November

    A MEETING OF TWO CULINARY HERITAGES: NING BO X KOREAN CUISINE

    At the helm of Yong Fu Hong Kong is Head Chef Liu Zhen, renowned for his meticulous mastery of Ningbo techniques and ability to showcase the region’s produce with elegance. Partnering him is Chef Park Seung-hun, the Head Chef of Hansik Goo, whose career spans acclaimed kitchens including three MICHELIN-starred Mingles in Seoul. Since joining Hansik Goo’s opening team in 2020, Chef Park has helped the restaurant earn and maintain its MICHELIN star recognition from 2022. Together, the chefs will present a collaborative tasting menu that highlights shared philosophies: respect for heritage, a devotion to seasonal ingredients, and bold reinterpretations that bridge two culinary worlds.

    HIGHLIGHTS FROM THE YONG FU HONG KONG X HANSIK GOO MENU

    Priced at HK$1,880+10% per head for this special 8-course all collaborative menu which every single dish is newly developed together by both restaurants, guests can expect an intricate menu of co-created dishes that marry the techniques of Ningbo and Korean gastronomy. Some of the highlighted dishes from the collaborative menu include:

    • Deep-Fried Glutinous Rice Chicken Wingwith shaved Ginseng and Gochugang Plum Sauce
    • Brown Croaker Fish Lion Head stuffed with pickled vegetables in a Fish and White KimChi Broth
    • Ning Bo Rice Cake with Fermented Vegetable, Yellow Croaker Roe with Crab Legs
    • Korean Abalone steamed in Fermented Rice Lees, with Cabbage and Perilla Sauce
    • Braised Beef Rib with Red Braising Sauce, served with Xin Jiang Rice
    • A two-part finale of desserts: Ningbo sesame glutinous rice dumplingat Hansik Goo and Glutinous rice balls in dendrobium and osmanthus syrup at Yong Fu

    This curated menu reflects a delicate balance of flavour, texture, and storytelling, embodying the chefs’ shared vision to honour their roots while embracing collaboration. Reservations can be made directly with Yong Fu Hong Kong or with Hansik Goo at HERE.