The story
Yong Fu Hong Kong brings the precise flavours of Ningbo cuisine to Wan Chai, guided by executive chef Zhen Liu. He studied regional Chinese cooking for over twenty years before focusing entirely on the coastal traditions of his hometown. The restaurant traces its origins to Shanghai in 2011, founded by Weng Youjun to champion fresh ingredients and established methods. This steady dedication to culinary craft recently secured a Black Pearl 1 Diamond award, recognising a kitchen that values consistency over spectacle.
The menu shifts with the seasons, highlighting techniques like salt frying and careful fermentation. Diners often encounter lightly dried hairtail fish rolled with young ginger, or crisp ten-hole lotus root dressed in passion fruit sauce. Traditional Ningbo preservation methods appear in plates featuring salted mud snails and aged rice wine lees, which add depth without heavy seasoning. This approach to Jiangnan cooking demonstrates how restraint in the kitchen can elevate delicate seafood and garden vegetables.
The dining room maintains a calm atmosphere that keeps the focus squarely on the food. Tables are arranged to allow unhurried service, matching the rhythm of the four-season tasting menus. Guests can expect polished interiors that echo the restrained elegance of coastal Zhejiang design. Conversation flows easily while chefs work through precise cuts and controlled heat. The space feels grounded, letting the meals take center stage.
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