Yong Fu Hong Kong, a Michelin-starred restaurant known for its refined Ningbo cuisine, is unveiling a new selection of seasonal dishes crafted by Executive Chef Liu Zhen. Located in Wan Chai, the restaurant continues to embrace authentic flavors, using fresh seafood and locally sourced ingredients from the East China Sea. With a strong focus on tradition, the menu reflects the rich culinary heritage of Ningbo, a coastal city known for its diverse landscapes and abundant natural resources.
Updated Set Dinner Menu
The latest dinner menu offers 8 courses of exclusive Ningbo delights, a diverse selection of traditional and innovative specialties, beginning with refined starters like Smoked Frogs and Abalone in Huadiao Wine and Agarwood Marinade. You can then choose from flavorful soups, such as Fermented Sour Chili Soup with Yellow Croakers, then proceed to choose between deep-fried dishes of Crispy Bombay Duck or the Crispy Northern Whiting Fish.
Highlights include Pan-fried Flathead Grey Mullet (from Hangzhou Bay) with Pickled Mustard Stems and Baked Swimming Crabs with Minced Pork, each paired with fresh seafood ingredients to create a well-balanced and satisfying meal. A variety of vegetable dishes complement the main courses, while comforting options such as homemade steamed buns with pork or stir-fried rice cakes add a hearty finishing touch. The meal concludes with classic Ningbo desserts, such as Ningbo Sesame Glutinous Rice Dumplings or a refreshing Mung Bean Purée with Osmanthus Syrup, ensuring a delightful end to the experience.
Revamped Set Lunch Menu
For lunch, the new set menu presents a total of 10 dishes, an array of menus that celebrate Ningbo’s culinary heritage. From Marinated Mantis Shrimp to braised seafood specialties like Braised Cuttlefish with Pork Belly and Ningbo-style Stir-fried Shredded Eel, each dish is designed to showcase rich flavors with a balanced taste. Deep-fried options like crispy Stuffed Crispy Chicken Wing with Taro Paste add texture, while stir-fried selections highlight fresh meats and vegetables. Carefully curated to provide variety, this lunchtime offering allows you to experience the depth of Ningbo cuisine in a thoughtfully composed selection of dishes.
Seasonal À La Carte Offerings
Alongside the set menus, Yong Fu Hong Kong has expanded its à la carte selection, offering you even more ways to enjoy Ningbo flavors. Appetizers include Chilled Sugar Heart Mantis Shrimp and Chang Jie Razor Clams with Garlic in Red Chili Oil, while main courses feature Chicken Consommé with Northern Great Tellin Clams, Baked Swimming Crab with Minced Pork and Ningbo-style Soybean Paste that capture the essence of coastal cuisine. Among the standout dishes are Seared Red Scallops with White Asparagus and Crab Roe Sauce and Braised Salty Baby Back Ribs with Yellow Mud Bamboo Shoots. Each dish is carefully crafted to highlight the bold yet refined flavors characteristic of Ningbo cooking, ensuring diners can explore a range of tastes and textures.
Yong Fu Hong Kong continues to honor the traditions of Ningbo cuisine while introducing exciting seasonal dishes that highlight the region’s rich flavors. With thoughtful preparation, authentic ingredients, and a commitment to culinary excellence, the restaurant offers a refined yet approachable dining experience in the heart of Wan Chai. Whether enjoying a full set menu or selecting individual favorites from the à la carte options, you can immerse in the distinct and time-honored flavors that define Ningbo cuisine.
Yong Fu Hong Kong
Hong Kong, Wan Chai, Lockhart Rd, 20-22號2號舖地下及1樓 Golden Star Building
