A Rare Four-Restaurant Collaboration in Hong Kong

As Hong Kong welcomes the global culinary community for Asia’s 50 Best Restaurants week, Yong Fu Hong Kong will host an exclusive two-night collaboration bringing together four acclaimed Chinese fine dining restaurants. Taking place on 23 and 24 March, the event gathers Yong Fu Hong Kong, Yong Fu Shanghai, Selection by Du and Jade Dragon from City of Dreams Macau for a cross-regional showcase of Chinese gastronomy.

Collectively, the participating restaurants hold six Michelin stars and ten Black Pearl diamonds, making this one of the most prestigious Chinese culinary collaborations staged in Hong Kong during the awards week. The experience will be held at Yong Fu Hong Kong in Wan Chai and is limited to 50 guests per evening, offering an intimate setting for a highly curated tasting menu priced at HK$3,880 + 10% per guest.

Selection by Du (Shanghai)

A Cross-Regional Dialogue of Chinese Cuisine

The collaboration brings together three distinct regional traditions: Ningbo cuisine from Zhejiang, Chaoshan cuisine from Guangdong and refined Cantonese cuisine from Macau.

Yong Fu Shanghai, recognised with one Michelin star and three Black Pearl diamonds, is known for its refined interpretation of Ningbo cuisine, with a strong emphasis on pristine seafood and elegant Zhejiang flavours. Selection by Du, also Michelin-starred and a three-diamond Black Pearl recipient, represents Chef Du Jianqing’s modern interpretation of Chaoshan cuisine, focusing on ingredient purity and technical precision. Completing the quartet is Jade Dragon in Macau, a three Michelin-starred Cantonese institution led by Director of Culinary Kelvin Au Yeung, and the only Cantonese restaurant in Greater China awarded both Michelin three stars and Black Pearl three diamonds.

Together, the chefs present a unified menu that reflects the evolution of contemporary Chinese fine dining — grounded in regional identity while elevated through technique and presentation.

Fish Maw and Julienne Vegetables in Yellow Chili Fish Broth

Menu Highlights Across Regions

The multi-course tasting menu is a collaborative effort, with each course curated by one or more of the participating restaurants.

Standout dishes include Jade Dragon’s Braised Wagyu Beef Cheek with Port Wine Sauce and Spring Onion Pancake, where slow-braised wagyu achieves melting tenderness balanced by aromatic pancake and subtle sweetness. From Selection by Du comes a meticulously prepared Chaozhou-style Braised Fish Maw, soaked and braised over several days to achieve a glossy, velvety texture and deeply layered broth.

Seafood expressions include Seafood Consommé with Scottish Razor Clams and Stir-Fried Wild-Caught Tiger Garoupa Fillet with spring chives and preserved olive. The vegetable course features Spring Bamboo Shoots with Heart of Cabbage in Pork Broth, while the main course presents a Crispy Suckling Pig Roll with Glutinous Rice, Iberico Ham and Mushroom.

Dessert returns to Ningbo roots with Glutinous Rice Balls in Sweet Soup, offering a delicate and traditional finish to the meal.

About Yong Fu Hong Kong

Founded in Shanghai in 2011 before expanding to Hong Kong in 2019, Yong Fu is dedicated to promoting Ningbo cuisine through traditional techniques and premium ingredients. Under Executive Chef Liu Zhen, Yong Fu Hong Kong blends the flavours of Ningbo with Hong Kong’s diverse culinary landscape, earning one Michelin star and one Black Pearl diamond recognition.

With this four-restaurant collaboration, Yong Fu Hong Kong positions itself at the centre of a broader conversation about regional Chinese cuisine, bringing together culinary philosophies from Shanghai, Macau and Chaoshan in a rare and concentrated showcase.

Yong Fu Hong Kong
Shop 2, G/F & 1/F, Golden Star Building
20–24 Lockhart Road, Wan Chai, Hong Kong
Opening Hours: Daily 12pm–3pm, 6pm–11pm
Tel: +852 2881 7899 / +852 5573 0202
Website: https://yongfuhk.com
Instagram: @yongfuhk

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Images: Yong Fu Hong Kong