Michelin-starred and One Diamond-recognised Yong Fu Hong Kong has been an authoritative voice in the city for upscale Ningbo cuisine since its opening in 2019. Nestled in the heart of Wan Chai, it is known for its focus on using fresh local produce and seafood from the East China Sea. This season, its Executive Chef Liu Zhen is introducing an array of a la carte dishes, which is complemented by a new daily Executive Lunch experience.
The all-new daily Yong Fu Executive Lunch Set, priced at an attractive HK$498+10% per person, offers excellent value without compromising quality. The lunchtime feast includes 10 dishes and is available to order exclusively in the main dining room for a minimum of two guests.
Guests can choose one meat and one vegetable appetiser from four options. Delight in the bold flavours of Marinated Boneless Chicken Feet in a spicy sauce with jellyfish, or savour the Marinated Raw Hairy Crab. For a vegetarian option, choose between the Roasted Gluten with dried fungus, bamboo shoots, and peanuts and the Pickled Savoury and Crunchy Cauliflower.
Next, indulge in a comforting bowl of soup, such as the hearty “Chiang Gong” Thick Taro Soup or the flavourful Bombay Duck Thick Soup with celery. The journey continues with a selection of deep-fried dishes, such as the Crispy Baby Yellow Croaker or the innovative Stuffed Crispy Chicken Wings with taro paste.
Seafood enthusiasts will be spoilt for choice with options such as the Baby Pomfret with fermented green mustard leaves or the delectable Braised Pork Belly and cuttlefish. For a taste of authentic Ningbo cuisine, opt for the Braised Rice Cake & Tofu with hairy crab meat and roe or the Ningbo Style Stir Fried Shredded Eel.
In the stir-fry category, guests can choose the bold and spicy Stir-Fried Sea Conch with dried white chilli pepper or the aromatic Stir-fried Pork Fascia with pickled ginger, green beans, and bean sprouts. A variety of seasonal vegetables are also available to complement the meal.
For the main course, guests have four enticing options: comforting steamed buns stuffed with minced pork and classic noodles with Scallion Oil. Meat lovers can indulge in Beef or Pork Fried Rice with dried bamboo shoots or the fiery, Spicy, and Tender Pork Intestines served on rice. Finally, round off the meal with Ningbo-style Sesame Glutinous Rice Dumplings, a sweet and satisfying conclusion to this journey through authentic Ningbo flavours.
New Seasonal A La Carte Dishes
Yong Fu’s new a la carte offerings bring authentic Ningbo cuisine to the forefront. A total of 10 new dishes feature seasonal appetisers and main dishes expertly crafted by Chef Liu.
Appetisers:
Ningbo Salted Raw Crab: Experience the delicate and smooth texture of selected eighteen-cut red-gilled crabs marinated with sea salt, enhancing the crab’s natural umami.
Chinese Baby Mustard Green with Sesame Oil: Enjoy the slightly sour and spicy taste of pickled Chinese baby mustard greens stir-fried with sesame oil, maintaining their crispy texture.
Braised Kohlrabi with Ningbo Flavour: Delight in the unique soft and sweet taste of kohlrabi, prepared using Ningbo’s traditional braising technique.
Northern Great Tellin Clam in Ginger and Chinese Wine Sauce: Savour the freshness and crispiness of New Zealand-sourced Northern Great Tellin clams cooked with essential Ningbo ingredients like Huadiao wine and soy sauce.
Main Courses:
Baked Swimming Crab with Minced Pork and Ningbo-style Soybean Paste: Rich in flavours, this dish features sweet crab meat, fragrant minced pork, and fermented soybean paste baked in a clay pot, garnished with fresh chives.
Braised Beltfish from the East China Sea with Shredded Radish and White Soy Sauce: Tender beltfish with abundant fat, braised with radish using an age-old Ningbo technique.
Dried Abalone in Golden Premium Chicken Soup with Bitter Melon and Japanese Rice: A delicate and elegant soup featuring premium South African dried abalone, bottle gourd, and Japanese rice, reflecting the chef’s experience and dedication.
Dry-braised Pomfret with Fermented Chili Sauce and Celery: The chef’s special dry frying and braising techniques give Ningbo pomfret a subtle hint of spiciness.
Stir-fried River Shrimp with Preserved Potherb Mustard and Seasonal Vegetables: Sweet river shrimp from Lake Tai is stir-fried with fermented potherb mustard, enhanced by seasonal ingredients such as lily bulbs or fresh lotus seeds for added sweetness and texture.
Stir-fried Yin Tiao with Wild Mushroom and Preserved Pork: This unique dish features Yin Pao from Henan, Yunnan mushroom sauce, and homemade preserved pork, which has a crisp and tender texture.
You can reserve a table at Yong Fu Hong Kong by calling 2881-7899 or WhatsApp 5573-1212.
More information is available on the restaurant’s website: om/.
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