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<<27th July 2022– Hong Kong>> The first outpost of Shanghai’s original Michelin-starred brand, one MICHELIN-starred 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 only the best local produce and seafood from the East China Sea. 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.
This season, Chef Liu unveils the restaurant’s first Yong Fu Seasonal Tasting Menu – a celebration of Jiangnan cuisine using the freshest possible Ningbo ingredients. Located on the east coast of the East China Sea in Zhejiang province, Ningbo is a famous cultural city in China with a diverse topography of plains, mountains, rivers, lakes and seas within its territory. Four distinct seasons have bestowed richness of produce on the area, giving its reputation as the “land of fish and rice”. In 2011, Yong Fu was founded in Shanghai with the mission to promote the flavours and ingredients of Ningbo, and the brand continued to expand to neighbouring Beijing and finally to Hong Kong in 2019.
The new seasonal 9-course tasting menu is priced at HK$1,880+10% per person with a minimum order requirement for two persons, and must be requested at least two days in advance. For enquiries about the new tasting menu or to make a booking for lunch or dinner, contact Yong Fu directly by calling 2881-7899.
NEW CHEF’S TASTING MENU AT ONE MICHELIN STARRED YONG FU
The new menu pays homage to the diverse bounty of ingredients and prized seafood delicacies found throughout Ningbo city’s various districts. Short-necked clam, marinated mud snails and plum fish hail from the northern district of Cixi, while Zhenhai offers up the sweetest cuttlefish in the city. The eastern districts of Beilun and Yinzhou yield cutlass fish, brown croaker, yellow croaker and potherb mustard, and a little further southward, Xiangshan is home to Zhejiang’s finest silvery pomfret and mackerel. Yong Fu’s famous razor clams are from Ninghai district, and derives its taro, granular ark and bamboo shoots from Fenghua. Rice cakes and pickled vegetables are brought over from Yuyao, a district celebrated for its rice cake-related dishes.
Yong Fu’s tasting menu begins with a pre-dinner ‘aperitif’ and traditional fruit plate, followed by appetisers of Poached Chicken in rice wine, Boiled Wax Gourd, Mud Crab with mashed ginger and coriander, and tangy Pickled Cauliflower. The main courses include Yellow Croaker in Sour Broth featuring small yellow croaker from Yinzhou in sour broth with bamboo flute and spongy luffa, Traditional Spring Roll stuffed with cabbage, pork and bamboo shoots served with rose rice vinegar; and Steamed Silvery Croaker Belly and steamed bran in rice wine mixed with crushed mixed peppers.
Choose one final main course between Braised Rib (with bone) with red radish and squash, or Sea Tangle with Pork Knuckle (boneless) with sweetcorn. Both dishes are served together with a warm and nourishing Hawthorn Pear drink. Vegetables to accompany the mains will be Sautéed Small Cabbage in savoury stock. For the hearty entrée, enjoy a traditional Braised Rice Cake with Yuyao preserved vegetables, bamboo shoots and shredded meat.
The dessert is a sweet, light and refreshing conclusion to the meal, Green Bean Purée with Osmanthus infused honey. Enjoy with a cold brewed Pre-Qingming Dragon Well Tea, a sweet, grassy and refined green tea that originates from Zhejiang province.
ABOUT LIU ZHEN, HEAD CHEF AT YONG FU HONG KONG
Since graduating from the Chinese Culinary Professional College over 28 years ago, Zhen Liu has pursued his passion as a chef specialising in the multifaceted art of Chinese regional cuisines. In a fateful encounter, he met Mr. Weng, the founder of Yong Fu, whom he proceeded to apprentice with for more than 20 years. The profound historical culture and rich fishery resources of Chef Liu’s hometown Ningbo provided him with a unique understanding of and deep love for his native cuisine. In addition to studying traditional Ningbo dishes, he also pursued various arts within different schools of Chinese cuisine. Chef Liu is able to create new and innovative dishes by combining his knowledge of various Chinese regional cuisines, while still maintaining traditions.
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. Through this, he discovered many surprises and revelations that continue to serve him today as the constant innovator that he is.
“My obsession with great cuisine is fuelled by love.” – Head Chef Liu Zhen
For reservations / bookings at Yong Fu, please contact the restaurant at 2881-7899 or email to firstname.lastname@example.org
About Yong Fu Hong Kong
The first outpost of Shanghai’s original Michelin-starred brand, YONG FU HONG KONG has been the city’s authoritative voice on authentic and 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. 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 food culture.
Address: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong
Restaurant Opening Hours: Daily 12pm-3pm, 6pm-10pm
Tel: (+852) 2881-7899