YONG FU HONG KONG PRESENTS ALL NEW AUTUMN SET LUNCH AND DINNER MENUS BY CHEF LIU ZHEN

Celebrating the Autumn season with refined Ningbo flavours for both lunch and dinner

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<<18^th September 2025 – Hong Kong>> Yong Fu Hong Kong (One MICHELIN-starred, One DIAMOND recognised, and recently ranked among Tatler Dining’s Top 20 Restaurants of Hong Kong 2025) ushers in the new season with two autumn offerings crafted by Head Chef Liu Zhen: the Autumn Set Lunch Menu (available daily from 15 September) and an all-new Autumn Set Dinner Menu launching this early October. Both menus spotlight the richness of seasonal ingredients and highlight Yong Fu’s continued dedication to the authentic tastes of Ningbo.

YONG FU HONG KONG’S ALL-NEW AUTUMN SET LUNCH MENU
The new Autumn Set Lunch Menu (HK$498 + 10% per guest), available daily from 15 September, celebrates the season’s bounty with a balance of Ningbo tradition and Chef Liu’s refined touch.

With a total of 10 dishes served, guests begin by choosing one appetiser from the meat selection, such as Handmade Sausage with Preserved Mustard Greens or Homemade Fish Cake with Spicy Oil, alongside a vegetable option like Slow-Braised Shiitake Mushrooms or Ningbo-style Fermented Cabbage. Soups continue the journey with a choice between Yellow Croaker Fish and Chinese Water Plantain Thick Soup, or a nourishing Double-Boiled Wild Orchid & Muscovy Duck with Puffed Fish Maw.

From there, deep-fried delicacies arrive – either the Bombay Duck Spring Roll or Crispy Chicken Wings stuffed with Taro Paste – before moving on to two seafood courses, with highlights such as Stir-Fried Cuttlefish with Preserved Snow Mustard Greens, Stir-Fried Fish Slices with Mustard Tuber, or River Shrimp with Dried Greens.

The stir-fry course offers comforting autumn flavours like Diced Chicken with Water Bamboo & Edamame or Double-Braised Pork Ribs with Chestnuts & Dried Cuttlefish, complemented by seasonal vegetables. To finish, guests may select between Wok-Fried Rice Cake with Pork and Seasonal Greens or the Chef’s Handmade Pork Bun, before concluding on a sweet note with the restaurant’s signature Ningbo Sesame Glutinous Rice Dumplings.

YONG FU HONG KONG’S ALL-NEW AUTUMN SET DINNER MENU
Launching this early October, the Autumn Set Dinner Menu (HK$1,398 + 10% per guest) introduces an entirely new structure and selection of dishes, presenting an elegant expression of Ningbo dining traditions.

The menu begins with a series of starters, including Beef Tripe Basket with Jellyfish in Garlic and Red Oil, Smoked Frog Legs, Quick Stir-Fried Chinese Broccoli, and Shrimp Skin with Fresh Walnuts. Guests then choose between Traditional Yellow Croaker and Fish Maw Thick Soup or Short-Necked Xi Shi Clams in Concentrated Broth.

Deep-fried options include a “Ningbo” Style Eel Spring Roll or Deep-Fried Sturgeon Tendons, while seafood courses spotlight seasonal treasures like Stir-Fried River Shrimps with 9-Year Old Lily and Dried Abalone in Golden Premium Chicken Broth. Stir-fried dishes follow, featuring Squid with Chinese Cabbage and Celery or Yellow Cattle Beef with Baby Ginger and Peppers, alongside a seasonal vegetable of the day.

For the main course, guests may choose between the Chef’s Signature Homemade Pork Bun or Homemade Noodles with Fermented Soup. Dessert concludes the experience with either Homemade Ningbo Sesame Glutinous Rice Dumplings or Homemade Yogurt.

DINNER SUPPLEMENTS & PAIRINGS
To enrich the dining experience, Yong Fu also offers supplement dishes ideal for sharing. Options include Mud Crab (HK$1,680 per half portion) with mashed ginger and coriander, alongside Sichuan pepper-smoked and salt-brined pork intestines; Homemade Sausages (HK$298) with ancient-style tofu skin; the celebrated Yong Fu Golden Crispy Chicken (HK$980, recommended for six or more guests) with pepper and sesame; and a duo of Crab-Bone Sauce Stir-Fried Rice Cake with Wuyi lotus seeds and Braised Eggplant (HK$818, recommended for four or more).

Guests may also enhance their evening with a curated wine pairing inspired by the theme of mountains and waters, featuring selections from Italy and beyond, such as Ferrari Perlé 2018, Planeta Eruzione 1614 Carricante Sicilia DOC 2021, and Tenuta Mara Totma Pinot Nero 2022.

For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to 5573-0202.

<<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.

ABOUT CHEF LIU ZHEN – EXECUTIVE CHEF OF 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.

YONG FU HONG KONG – RESTAURANT ACCOLADES

MICHELIN Guide Hong Kong Macau 2022 + 2023 + 2024 + 2025 – 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

Top 20 Restaurants of Hong Kong – Tatler Best 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-1100pm

Tel: 28817899 / 5573-0202

Website: https://yongfuhk.com/

Instagram: @yongfuhk