From the heart of Wan Chai, Yong Fu Hong Kong will be creating 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 of Ningbo flavours, Head Chef Liu Zhen will blend the diverse variations of Hong Kong cuisine with the traditions of Ningbo and continues to push the boundaries of Ningbo’s vibrant food culture.
“My obsession with great cuisine is fuelled by love.” – Head Chef Liu Zhen.
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 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 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 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 shoot 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, 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.
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 shoot 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 Yong Fu 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.
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