ONE MICHELIN-STARRED YONG FU HONG KONG UNVEILS NEW SEASONAL WINTER LUNCH & DINNER MENUS BY EXECUTIVE CHEF LIU ZHEN

Hong Kong>> This winter season, the acclaimed one MICHELIN-starred Yong Fu Hong Kong proudly presents its newly curated Winter Set Lunch and Winter Dinner Menus, available from 15 December to 14 March 2025. Led by Executive Chef Liu Zhen, the menus spotlight the refined flavours, delicate craftsmanship, and seasonal ingredients that define Ningbo cuisine – executed with the restaurant’s signature precision and modern sensibility.

Since opening in November 2019 as the first outpost of Shanghai’s original MICHELIN-starred and Three DIAMOND recognised institution, Yong Fu Hong Kong has remained the city’s authoritative destination for elevated Ningbo gastronomy. This winter, Chef Liu deepens that legacy through a thoughtful and ingredient-driven culinary journey celebrating the richness of the season.

The Winter Set Lunch Menu, priced at HK$498 + 10% per guest including a total of 10 dishes begins with an inviting quartet of seasonal appetisers. Guests are welcomed with oil-poached sand eel, a preparation in which star eel is first steamed and then gently submerged in warm oil to create a delicate texture and aromatic finish. This is followed by air-dried goose wing, marinated slowly in soy sauce before being air-dried and steamed. The lunch experience continues with flavourful braised kohlrabi, as well as Ningbo’s signature red-skinned pickled radish. A winter favourite, the winter melon, dried scallop and snow swallow gum thick soup appears next, combining silky winter melon purée with shredded dried scallops and collagen-rich snow swallow gum.

A crisp fried dish follows, featuring rotating items such as shrimp paste and cuttlefish cake or a spring roll layered with evergreen greens, shredded pork and bamboo shoots. Guests are then treated to a selection of winter seafood dishes that may include steamed East Sea fish enriched with the fragrance of Huadiao wine, a uniquely warming dish in which Mongolian lamb and sea bass fillets are braised together for a flavour known in Ningbo as “fish-meat freshness,” a luxurious pairing of hairy crab roe with fish maw, or stir-fried razor clams wok-tossed with preserved vegetables and white chili.

The set continues with one of Chef Liu’s signature stir-fried dishes – either tripe cooked with garlic chive flowers and crisp cabbage stems, or first cut pork stir-fried with winter bamboo shoots and mushrooms, before concluding with a selection of hearty dim sum or rice-based items. These include a steamed rice bun dusted with seaweed, mixed sausage fried rice made with goose liver sausage and winter mushrooms, or rice cakes simmered in fermented sour soup with beef and pig’s blood, a deeply flavourful preparation beloved during colder months.

The Winter Dinner Menu, priced at HK$1,398 + 10% per guest including a total of 13 dishes, elevates the evening experience with seven refined courses that showcase the finest ingredients of the season. The meal opens with a beautifully curated selection of starters: Raw marinated hairy crab, a Yong Fu signature prized for its silky roe and delicate seasoning, leads the procession, with an alternative of fish cake tartlets with caviar and sweet peas for guests who prefer not to consume raw crab. This is complemented by cauliflower fungus with jellyfish, followed by smoked frog legs that highlight the natural sweetness of the meat, and crisp mustard green stems dressed with light, fragrant sesame oil.

Diners may then choose between two comforting broths. The first is a West Lake water shield and yellow croaker soup, known for its glossy, elegant texture; the second is a double-boiled Chinese white olive, Muscovy duck and fish maw soup, slow-cooked to achieve a restorative depth that is especially suited to winter. A choice of fried dish adds further contrast, featuring either Bombay duck spring roll or crispy avocado.

The heart of the dinner menu lies in its seasonal specialties. Stir-fried cuttlefish paired with preserved vegetables and celery offers a bright, savoury profile that balances ocean sweetness with the subtle salinity of Ningbo’s famous preserved greens. This is followed by South African dried abalone served in a rich golden chicken broth, a luxurious winter delicacy prepared through hours of slow simmering to achieve tenderness and depth.

A substantial stir-fried main dish then anchors the meal – either a comforting stew of hairy crab roe, tofu and rice cakes, or tender hand-shredded Inner Mongolian lamb shank, with an alternative of pork stir-fried with winter bamboo shoots and mushrooms available for those who do not eat lamb. A seasonal vegetable dish provides a refreshing interlude before the meal concludes with a choice of homemade dumplings or fermented sour soup noodles, both timeless staples in Ningbo’s winter repertoire. Guests may finish their dining experience with either the classic Ningbo sesame glutinous rice dumpling or smooth, house-made yogurt.

For reservations and bookings for Yong Fu Hong Kong, please visit website at HERE or whatsapp directly to +852 5573-0202.