Founded in Ningbo, Yongfu is celebrated for refining the coastal flavours of Zhejiang into a sophisticated dining experience. Its Hong Kong restaurant is among the brand’s most successful ventures beyond mainland China, bringing the region’s salty-fresh tradition to the city’s fine dining stage with elegance and precision.

At the helm is Executive Chef Zhen Liu, admired for his devotion to doing one thing with absolute focus: presenting Ningbo cuisine at its best. His philosophy of discipline and respect runs through the menu, where the cooking reflects both the integrity of tradition and the refinement of modern dining.

Among the highlights is the signature 18-cut Marinated Mud Crab, a dish that showcases meticulous craftsmanship and the clean, briny sweetness of the sea. Equally distinctive is the Golden Crispy Chicken with Sesame and Pepper, which fuses the techniques of Peking duck and Cantonese crispy chicken, while weaving in the fragrance of Sichuan spices. The result is golden, crunchy skin with deeply flavourful meat, paired with homemade pancakes that lend the dish a celebratory touch.

Meals often close with Ningbo tangyuan—glutinous dumplings with silky skin and a rich sesame filling, served in hot water lightly scented with osmanthus. More than just a sweet note, it provides a fitting conclusion to a journey through Ningbo cuisine in Hong Kong—complete, balanced, and unforgettable.