One MICHELIN-starred Yong Fu Hong Kong welcomes the arrival of the warmer months with its Summer Season Celebration Banquet Menu, available from 10 May to 9 June.

Created by Ningbo-born Executive Chef Liu Zhen, the seasonal tasting experience highlights coastal seafood, preserved ingredients and lighter textures that reflect traditional Ningbo summer cooking. The menu continues the restaurant’s quarterly seasonal programme, shifting from spring’s green-forward expressions into a summer direction shaped by gentle salinity, refreshing textures and the balancing warmth of ginger.

Designed with seasonal wellness principles in mind, ginger plays a recurring role throughout the menu, aligning with traditional culinary practices that emphasise balance during humid summer conditions.

A Trio of Appetisers Introducing the Seasonal Direction

The banquet begins with three appetisers that establish the menu’s coastal focus and layered flavour profile.

Ginger-cured king crab is paired with Sichuan preserved vegetables and ginger-infused rice, setting a bright and aromatic opening tone.

This is followed by Ningbo-style potato purée with imperial caviar, layered with Japanese onion, spring onion, diced ham and dill blossoms for contrast in texture and flavour.

A chilled Ningbo razor clam jelly terrine, set in a clear clam broth, completes the opening course with a clean and delicate expression of Ningbo’s maritime identity.

Seafood-Led Main Courses Rooted in Ningbo Traditions

The menu continues with a series of dishes that highlight both coastal produce and preserved ingredients.

A silky savoury soy milk with king crab and first-harvest seaweed combines briny depth with pickled mustard stem, fried dough stick, scallion and young ginger juice.

Ningbo grey mullet is prepared with three-onion oil and broad bean, allowing the natural sweetness of the fish to remain the centrepiece of the dish.

A richer course of aged soy braised pigeon, served with sand ginger threads and tea-smoked chicken egg, introduces deeper savoury notes to the progression.

Further highlights include deep-fried scallop with red wine lees, finished with coriander and basil oil, alongside five-spice beef cheek served with a crisp cracker dusted with soy sauce, sesame and Sichuan flower pepper powder.

A seasonal vegetable course of pea shoots and baby bamboo shoots cooked in preserved mustard greens broth provides a lighter interlude before the final savoury course.

A Rustic Dim Sum Course Before a Cooling Finish

The meal transitions into a comforting dim sum-style course featuring stir-fried rice cake with clams and stewed sea anemone, tossed with celery, scallions and garlic chives.

Dessert closes the experience on a refreshing note with homemade yoghurt paired with pistachio and wood lotus jelly, offering a clean finish suited to the summer season.

Summer Set Lunch and Dinner Menus to Follow Later in the Season

Following the banquet menu’s limited run, Yong Fu Hong Kong will introduce Summer Set Lunch and Set Dinner Menus from 15 June to 14 September, continuing the seasonal theme in a more accessible format while maintaining the restaurant’s focus on Ningbo ingredients and culinary traditions.

The Summer Season Celebration Banquet Menu is priced at HK$2,888 + 10% per person, with a minimum of four guests required.

Venue Details

Yong Fu Hong Kong
Shop 8, G/F, The Wellington
198 Wellington Street
Central, Hong Kong

Reservations
Website: https://yongfu.hk
WhatsApp: +852 5573 0202

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Images: Yong Fu Hong Kong