YONG FU – ONE MICHELIN-STARRED AND ONE DIAMOND RECOGNISED NING BO RESTAURANT YONG FU HONG KONG UNVEILS NEW SEASONAL DISHES AND VALUED DAILY LUNCH SET BY EXECUTIVE CHEF LIU ZHEN  

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<<6^th February, 2025 – Hong Kong>> The first outpost of Shanghai’s original Michelin-starred brand, One MICHELIN-starred and One Diamond-recognised 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, Executive Chef Liu Zhen introduces Yong Fu’s latest array of a la carte dishes, complemented by a brand new daily Executive Lunch experience that promises value and exclusive delights.

NEW VALUED DAILY EXECUTIVE LUNCH SET | HK$498+10% PER GUEST

Introducing the all-new daily Yong Fu Executive Lunch Set, priced at an attractive HK$498+10% per person, ensuring incredible value without compromising quality. This lunchtime feast includes a total of 10 dishes and is available to order exclusively in the main dining room for a minimum of two guests.

Guests can start their culinary journey by choosing one meat and one vegetable appetiser from a selection of four options. Delight in the bold flavours of Marinated Boneless Chicken Feet in spicy sauce with jellyfish; or savour the Marinated Raw Hairy Crab. For a vegetarian option, choose between the Roasted Gluten with dried fungus, bamboo shoots, and peanuts; and the Pickled Savoury and Crunchy Cauliflower.

Next, indulge in a comforting bowl of soup, with choices like the hearty “Chiang Gong” Thick Taro Soup; or the flavourful Bombay Duck Thick Soup with celery. The journey continues with a selection of deep-fried dishes, where guests can choose between the Crispy Baby Yellow Croaker or the innovative Stuffed Crispy Chicken Wings with taro paste.

Seafood enthusiasts will be spoilt for choice with options such as the Baby Pomfret with fermented green mustard leaves; or the delectable Braised Pork Belly and cuttlefish. For a taste of authentic Ningbo cuisine, opt for the Braised Rice Cake & Tofu with hairy crab meat and roe; or the Ningbo Style Stir Fried Shredded Eel.

In the stir-fry category, guests can choose between the bold and spicy Stir-Fried Sea Conch with dried white chili pepper; or the aromatic Stir-fried Pork Fascia with pickled ginger, green beans, and bean sprouts. A variety of seasonal vegetables are also available to complement the meal.

For the main course, guests have four enticing options to choose from, including the comforting Steamed Buns stuffed with minced pork; or the classic Noodles with Scallion Oil. Meat lovers can indulge in the Beef or Pork Fried Rice with dried bamboo shoots; or the fiery Spicy and Tender Pork Intestines served on rice. Finally, round off the meal with Ningbo-style Sesame Glutinous Rice Dumplings, a sweet and satisfying conclusion to this journey through authentic Ningbo flavours.

NEW SEASONAL A LA CARTE DISHES

Yong Fu’s new a la carte offerings bring authentic Ningbo cuisine to the forefront with a total of 10 new dishes featuring seasonal appetisers and main dishes expertly crafted by Chef Liu.

Appetisers:

• Ningbo Salted Raw Crab: Experience the delicate and smooth texture of selected eighteen-cut red-gilled crabs marinated with sea salt, enhancing the crab’s natural umami.
• Chinese Baby Mustard Green with Sesame Oil: Enjoy the slightly sour and spicy taste of pickled Chinese baby mustard greens stir-fried with sesame oil, maintaining their crispy texture.
• Braised Kohlrabi with Ningbo Flavour: Delight in the unique soft and sweet taste of kohlrabi, prepared using Ningbo’s traditional braising technique.
• Northern Great Tellin Clam in Ginger and Chinese Wine Sauce: Savour the freshness and crispiness of New Zealand-sourced Northern Great Tellin clams cooked with essential Ningbo ingredients like Huadiao wine and soy sauce.

Main Courses:

• Baked Swimming Crab with Minced Pork and Ningbo-style Soybean Paste: Rich in flavours, this dish features sweet crab meat, fragrant minced pork, and fermented soybean paste baked in a clay pot, garnished with fresh chives.
• Braised Beltfish from East China Sea with Shredded Radish and White Soy Sauce: Tender beltfish with abundant fat, braised with radish using an age-old Ningbo technique.
• Dried Abalone in Golden Premium Chicken Soup with Bitter Melon and Japanese Rice: A delicate and elegant soup featuring premium South African dried abalone, bottle gourd, and Japanese rice, reflecting the chef’s experience and dedication.
• Dry-braised Pomfret with Fermented Chili Sauce and Celery: Ningbo pomfret is prepared with a subtle hint of spiciness through the chef’s special dry frying and braising techniques.
• Stir-fried River Shrimp with Preserved Potherb Mustard and Seasonal Vegetables: Sweet river shrimp from Lake Tai is stir-fried with fermented potherb mustard, enhanced by seasonal ingredients such as lily bulbs or fresh lotus seeds for added sweetness and texture.
• Stir-fried Yin Tiao with Wild Mushroom and Preserved Pork: A unique dish featuring Yin Pao from Henan, Yunnan mushroom sauce, and homemade preserved pork, with a crisp and tender texture.

To reserve your table for your next visit to Yong Fu Hong Kong, please call 2881-7899 or whatsApp 5573-1212.

<<ENDS>>

ABOUT YONG FU HONG KONG

Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.

In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.

In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level.

With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.

YONG FU HONG KONG – RESTAURANT ACCOLADES

MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024 – One MICHELIN Star

Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong

#54 on 51-100 Extended List – Asia’s 50 Best Restaurants 2023

SCMP 100 Top Tables – 2020 + 2021 + 2022 + 2023 + 2024

Ctrip Trip Gourmet 2023 – Yong Fu Hong Kong

Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong

#16 – OAD 2024 Top Asia Restaurants

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025

One Diamond – Black Pearl Restaurant Guide 2023 + 2024 + 2025

RESTAURANT CONTACT

Address: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong

Opening Hours: Daily 12pm-3pm, 6pm-1130pm

Tel: 28817899

Website: https://yongfuhk.com/

Instagram: @yongfuhk