One MICHELIN-starred Yong Fu Hong Kong is currently presenting its seasonal spring set lunch and dinner menus, highlighting the freshness and elegance of Ningbo cuisine through lighter textures, young seasonal vegetables and seafood prepared using traditional coastal techniques.

Led by Executive Chef Liu Zhen, a Ningbo native with decades of experience in regional Chinese cooking, the menus continue the restaurant’s focus on showcasing refined Jiangnan-style flavours while adapting them into a structured contemporary fine-dining experience for Hong Kong diners.

A Seasonal Set Lunch Inspired by Ningbo’s Coastal Traditions

The Spring Set Lunch Menu is priced at HK$498+ per person and includes ten dishes designed to reflect the subtle balance and ingredient-driven character typical of Ningbo cuisine.

Guests begin with appetisers such as soy-marinated goose wing or chilled mantis shrimps, alongside vegetable dishes like Indian aster with dried bean curd salad or Ningbo-style braised bamboo shoots.

Soup options continue the seasonal theme with selections such as supreme baby oyster soup or fish maw with mustard greens thick soup, both highlighting spring greens that are closely associated with the season in eastern Chinese cooking.

The menu then progresses through crisp fried dishes such as shepherd’s purse spring rolls or crispy chicken wings stuffed with taro paste before moving into seafood highlights like steamed grey mullet with fermented wine wheat gluten or stir-fried squid with chilli and garlic.

A stir-fried course follows alongside seasonal vegetables and comforting Ningbo staples including handmade scallion flower buns, homemade noodles with Bombay duck and preserved cabbage, or fried rice with beef and pickled bamboo shoots. The meal concludes with Ningbo-style sesame glutinous rice dumplings for dessert.

 

A Refined Multi-Course Spring Dinner Experience

For a more elaborate evening option, the Spring Dinner Menu is priced at HK$1,398+ per person and presents a twelve-course journey through the layered flavours of Ningbo cuisine.

Dinner begins with a curated selection of appetisers including chilled Changji razor clams with garlic and chilli oil, poached salted goose, mashed broad beans with pickled mustard greens and Indian aster with dried bean curd enhanced with black truffle.

Soup selections include fish maw with yellow croaker and spring greens or a double-boiled Muscovy duck soup with stone olive and pearl meat, offering comforting depth while remaining aligned with seasonal ingredients.

The seafood course features steamed grey mullet with pickled mustard tuber, while diners looking for a more luxurious addition may opt for dried South African abalone braised in golden chicken broth from the restaurant’s à la carte selection.

A creative highlight from the restaurant’s earlier spring banquet menu also appears in the form of the crispy Bombay duck mini rice burger, offering a playful reinterpretation of a traditional ingredient.

The dinner concludes with signature staples such as chef’s homemade pork bun or handmade noodles with minced meat sauce, followed by dessert options including Ningbo-style sesame glutinous rice dumplings or housemade yogurt.

Celebrating Ningbo Cuisine in Hong Kong

Since opening in 2019 as the first Hong Kong outpost of the original Shanghai MICHELIN-starred Yong Fu, the restaurant has established itself as a leading destination for refined Ningbo cuisine in the city. The seasonal spring menus continue this direction, combining coastal seafood, preserved vegetables and traditional regional techniques within a contemporary multi-course dining format suited to modern fine-dining expectations.

Availability: Seasonal spring menus now available for a limited time
Lunch Menu Price: HK$498 + 10% per person
Dinner Menu Price: HK$1,398 + 10% per person
Address: Shop 302, 3/F, World Trade Centre, 280 Gloucester Road, Causeway Bay, Hong Kong

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Images: Yong Fu Hong Kong