MICHELIN‑starred Ningbo restaurant Yong Fu Hong Kong officially marks the spring season with its new Spring Set Lunch and Spring Dinner Menus, available from March 15. Crafted by Executive Chef Liu Zhen, the seasonal offerings highlight the lighter textures, fresh seafood, and vibrant greens associated with spring, while staying true to the refined traditions of Ningbo cuisine.

The Spring Set Lunch, priced at HK$498 + 10% per person (minimum two guests), presents a well‑balanced progression of ten dishes designed for midday dining. The experience begins with a choice of appetizers such as soy‑marinated goose wing or chilled mantis shrimps, paired with refreshing vegetable dishes like Indian aster with dried bean curd salad or Ningbo‑style braised bamboo shoots.

Comforting soups follow, with options including supreme baby oyster soup or fish maw and mustard greens thick soup, both showcasing seasonal produce. Guests then choose between crisp fried courses such as shepherd’s purse spring roll 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 chili and garlic.

The meal concludes with classic Ningbo staples — from handmade buns and noodles to sesame glutinous rice dumplings, a traditional regional dessert.

For dinner, Yong Fu Hong Kong offers a more elaborate menu priced at HK$1,398 + 10% per person (minimum two guests), featuring twelve courses that take diners on a deeper journey through Ningbo flavors. The evening opens with a selection of chilled appetizers, including Changji razor clams with garlic and red chili oil, poached salted goose, and Indian aster with dried bean curd enhanced with black truffle.

Guests may then opt for fish maw and yellow croaker soup with spring greens or a double‑boiled Muscovy duck soup with stone olive and pearl meat.

Standout courses include the playful Bombay duck mini rice burger, alongside premium seafood dishes such as steamed grey mullet with pickled mustard tuber or braised South African abalone in golden chicken broth (available at an additional cost). The dinner menu finishes with comforting mains, seasonal vegetables, and a choice of desserts, including Ningbo‑style sesame glutinous rice dumplings or housemade yogurt.

Yong Fu Hong Kong’s spring menus reflect Chef Liu’s continued dedication to seasonality, technique, and the nuanced flavors of his Ningbo heritage.

For reservations and more information, visit Yong Fu Hong Kong’s official website or contact WhatsApp 5573 0202.

Location: Hong Kong, Wan Chai, Lockhart Rd, 20-22號2號舖地下及1樓 Golden Star Building