In celebration of the Lunar New Year of the Rabbit, Michelin-starred Yong Fu and its Executive Chef Liu Zhen have created a festive year-end banquet menu designed for ten guests, which has been carefully curated to showcase the traditional aspects of Ningbo cuisine.
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 fresh local produce and seafood from the East China Sea.
This Lunar New Year, Executive Chef Liu Zhen unveils Yong Fu’s festive year-end banquet menu designed for ten guests, available exclusively between the 6th – 21st of January 2023. In contrast to its northern counterpart, Chinese New Year decorations in Ningbo are represented very simply by red touches across white walls and tiles.
People in Ningbo seem to prefer expressing the New Year festivities instead through their food, prepared for loved ones with warmth and delicacy. While Ningbo people appear reserved, they are far from conservative, striking a balance between tradition and innovation to fuse the best of both the old and modern worlds.
For Yong Fu’s year-end banquet, Chef Liu showcases the traditional aspects of Ningbo cuisine and incorporates his unique understanding of local Hong Kong ingredients and food culture. The menu is designed for a group of 10 guests and is priced at HK$25,888 +10% service charge.
Highlights of the celebratory menu include an appetiser of Raw Shuttle Crab marinated in wine, soy sauce and vinegar, alongside jellyfish skin fish jelly with caviar, Ham Shank stewed with premium South African dried abalone, Yong Fu’s Signature Crispy Chicken, Shanghai-style sautéed Bok Choy Hearts, sautéed Glutinous Rice Cakes with Chinese flat cabbage, crab meat and tomalley, and a dessert of Ningbo Glutinous Rice Dumplings with black sesame seeds.
The full menu is as follows:
Lunar New Year Year End Banquet Dinner
HKD25,888 +10% service charge
Designed for ten guests
Raw Shuttle Crab in Wine / Soy Sauce and Vinegar / Jellyfish Skin Fish Jelly with Caviar
Baby Mustard in Sesame Oil / Crispy Canapes with Pine Nuts, Sea Weeds and Dried Shrimp / Traditional Kaofu
Shark’s Fin Soup with Pheasant and Pipefish
Fish Maw Soup with Pheasant and Pipefish
Crispy Avocado with Himalaya Salt
Braised Silver Moon Fish with Wild Scallion
Ham Shank Stewed with South African Dried Abalone
Yong Fu Crispy Chicken
Shirako and Sweet Potato Noodles in Sour Broth
Sauteed Shanghai Bok Choy Hearts or Braised Chinese Cabbage
Sauteed Glutinous Rice Cake with Chinese Flat Cabbage, Crab Meat and Tomalley
Ningbo Glutinous Rice Dumplings with Black Sesame Seeds
With exquisite skills and an impeccable sense of Ningbo flavours, Executive 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.
For bookings/reservations, don’t hesitate to get in touch with the restaurant directly at +852-2881-7899 or via email at [email protected].
Read more culinary news and features here.
You must be logged in to post a comment.