One MICHELIN-starred and One DIAMOND-recognised Yong Fu Hong Kong welcomes the arrival of summer with the launch of its Summer Season Celebration Banquet Menu, exclusively available from 10 May to 9 June. Crafted by Ning Bo native Executive Chef Liu Zhen, the menu reflects the shift in season through a focus on coastal seafood, preserved elements, and lighter, more refreshing textures suited to the warmer months, alongside fresh produce rooted in Ningbo’s coastal culinary traditions.
Building on the restaurant’s seasonal programme, which previously highlighted the lighter, green-forward qualities of spring, the summer menu moves into deeper yet more refreshing territory – layering gentle heat, natural salinity, and cooling textures with a focus in Ginger. The consumption of ginger in summer is about balance and is a traditional practice in Traditional Chinese Medicine (TCM) and many Asian cultures. It counteracts the negative effects of cold drinks, humidity, and air conditioning, helping your body stay healthy and digest food properly. The result is a menu that balances richness with clarity for the intense heat of Hong Kong’s summer months.
SUMMER SEASON CELEBRATION BANQUET MENU
HK$2,888 + 10% per person | Minimum 4 guests | 10 May – 9 June
Appetisers
The experience begins with a trio of appetisers that introduce the defining flavours of the season. Ginger-cured king crab is paired with Sichuan preserved vegetables and ginger-infused rice, setting a bright, aromatic tone. This is followed by a contrasting dish of Ning Bo potato purée and crisp chips topped with imperial caviar, layered with Japanese onion, spring onion, diced ham, and dill blossoms. A chilled Ningbo razor clam jelly terrine completes the opening, set in a clear clam broth, offering a delicate and clean expression of coastal flavours.
Main Courses
A savoury soy milk with king crab and first-harvest seaweed brings together silky textures and briny depth, enhanced by pickled mustard stem, fried dough stick, scallion, and young ginger juice. Ning Bo grey mullet is prepared with three-onion oil and broad bean, allowing the natural sweetness of the fish to come through. Aged soy braised pigeon follows, served with sand ginger threads and a tea-smoked chicken egg. Deep-fried scallop is paired with red wine lees and finished with coriander and basil oil, while five-spice beef cheek is presented alongside a crisp cracker dusted with soy sauce, sesame, and Sichuan flower pepper powder for added aroma. A vegetable course of pea shoots and baby bamboo shoots provides a lighter interlude, gently cooked in preserved mustard greens broth with sweet baby peas and water bamboo.
Dim Sum Course
The meal transitions into a dim sum course of stir-fried rice cake with clams and stewed sea anemone, tossed with celery, scallions, and garlic chives, bringing a more rustic, comforting note before the final course.
Dessert Course
Dessert is kept clean and cooling, with homemade yogurt paired with pistachio and wood lotus jelly, offering a refreshing close to the meal.
SUMMER DAILY SET MENUS (15 JUNE – 14 SEPTEMBER)
Extending the seasonal theme that changes every 3 months, Yong Fu Hong Kong will also introduce Summer Set Lunch and Set Dinner Menus from 15 June to 14 September. These menus continue to explore the defining ingredients and techniques of the season, offering a more accessible format while maintaining the same focus on balance, freshness, and Ningbo culinary traditions.
