Yong Fu Hong Kong, the city’s acclaimed MICHELIN-starred Ningbo fine-dining restaurant, is welcoming the new season with two exceptional autumn menus: a 10-course Autumn Set Lunch Menu (HK$498 + 10% per guest) available from 15 September, and an all-new Autumn Set Dinner Menu (HK$1,398 + 10% per guest) launching in October .

Both menus are crafted by Executive Chef Liu Zhen, who blends his deep roots in Ningbo cuisine with refined techniques that honour tradition while embracing seasonal ingredients.

Homemade Fish Cake with Spicy Oil

Autumn Set Lunch Highlights

The lunch experience begins with appetisers like Handmade Sausage with Preserved Mustard Greens or Homemade Fish Cake with Spicy Oil, paired with vegetable selections such as Slow-Braised Shiitake Mushrooms. Soups include the comforting Yellow Croaker Fish & Chinese Water Plantain Thick Soup or the more luxurious Double-Boiled Wild Orchid & Muscovy Duck with Fish Maw.

Diners then enjoy deep-fried favourites such as Bombay Duck Spring Roll or Crispy Chicken Wings stuffed with Taro Paste, followed by seafood courses like River Shrimp with Dried Greens. The stir-fry options celebrate autumnal flavours with dishes such as Double-Braised Pork Ribs with Chestnuts & Dried Cuttlefish. The meal concludes with either Wok-Fried Rice Cake with Pork and Greens or the Chef’s Handmade Pork Bun, plus the restaurant’s signature Ningbo Sesame Glutinous Rice Dumplings for dessert.

Autumn Set Dinner Elegance

Launching in early October, the dinner menu takes Ningbo cuisine to an elevated level with starters like Beef Tripe Basket with Jellyfish, Smoked Frog Legs, and Shrimp Skin with Fresh Walnuts. Soups feature options such as Fish Maw Thick Soup or Short-Necked Xi Shi Clams in Concentrated Broth.

Seafood highlights include Stir-Fried River Shrimps with 9-Year Old Lily and Dried Abalone in Golden Chicken Broth, while stir-fried dishes such as Squid with Chinese Cabbage and Celery showcase the chef’s mastery of balance and texture. Guests finish with comforting mains like the Chef’s Signature Pork Bun or Homemade Noodles with Fermented Soup, and desserts such as Ningbo Sesame Glutinous Rice Dumplings or Homemade Yogurt.

Double-Braised Pork Ribs with Chestnuts & Dried Cuttlefish

Supplements and Pairings

For those looking to elevate the experience further, Yong Fu offers indulgent sharing dishes such as the Mud Crab with Mashed Ginger and Coriander (HK$1,680 per half portion), the signature Golden Crispy Chicken (HK$980, serves six), and Crab-Bone Sauce Stir-Fried Rice Cake with Lotus Seeds. These are complemented by a wine pairing programme themed around “mountains and waters,” featuring Italian labels like Ferrari Perlé 2018 and Planeta Eruzione 1614 Carricante 2021.

A Taste of Ningbo in Hong Kong

Since opening in Hong Kong in 2019, Yong Fu has been a steadfast ambassador of Ningbo cuisine. With one MICHELIN star and recognition as one of Tatler Dining’s Top 20 Restaurants of Hong Kong, the restaurant continues to honour its Jiangnan roots while innovating for today’s discerning diners. Chef Liu Zhen, who apprenticed for more than 20 years with Yong Fu founder Weng Youjun, brings an intimate understanding of Ningbo flavours, shaped by both tradition and a modern culinary vision.

📍 Address: Shop 2, G/F & 1/F, Golden Star Building, 20–24 Lockhart Road, Wan Chai, Hong Kong

⏰ Opening Hours: Daily 12pm–3pm, 6pm–11pm

🔗 Website: yongfuhk.com

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Images: Yong Fu Hong Kong