Beginning of Autumn: A Culinary Journey Through Ningbo
MICHELIN-starred Yong Fu Hong Kong Proudly Presents New Autumn Seasonal Menu

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[HONG KONG – 3 August 2026] Yong Fu Hong Kong, the acclaimed one MICHELIN-starred and Black Pearl One-Diamond destination for refined Ningbo cuisine, presents its new Autumn Seasonal Menu, available from 7 August onwards. Inspired by the 24 Solar Terms, Executive Chef Liu Zhen brings together contemporary haute gastronomy with Eastern Zhejiang’s time-honoured culinary wisdom, which is rooted in harmony between people and nature and eating with the seasons. The result is a thoughtfully crafted seasonal menu that leads diners from Summer’s light freshness into autumn’s rich, comforting abundance.

Following the debut of its Spring and Summer Seasonal Menu earlier this year, Yong Fu Hong Kong turns its focus to the concept of Gathering for Autumn Commences. In traditional Chinese philosophy, while summer dissipates energy and depletes bodily fluids, the onset of autumn signals a period to gather vitality, nourish dryness, and build resilience for the winter ahead.

Embracing age-old autumnal customs such as “Biting Autumn” (enjoying seasonal produce to fend off the accumulated summer heat) and “Fleshing Out in Autumn” (restoring energy with wholesome delicacies), the new Autumn Seasonal Menu follows the theme “Beginning of Autumn: A Culinary Journey Through Ningbo”. Chef Liu creates an exceptional balance between crisp lightness, soothing moisture, and savoury depth. Utilising Ningbo’s heritage techniques, such as fermentation, pickling, sun-drying, with a precise control of heat, the menu creates a harmonious dialogue between nature, seasonal ingredients, and the diners for celebrating the beginning of the harvesting season.

Mr LIU Zhen, Executive Chef of Yong Fu Hong Kong, shares: “When creating the Autumn Seasonal Menu, we carefully considered the progression of flavours. From appetisers enhanced with aromatic wine lees and pickled mustard greens to gently awaken the palate, to richer main courses featuring Black Tiger Paw mushrooms, slow-braised yellow cattle beef, and lobster, every heat level and technique has been rigorously calibrated. Through traditional Ningbo craftsmanship, we bring together coastal seafood and land bounties to offer guests an evolving culinary journey that warms and satisfies.”

Ms YU Qiong, General Manager of Yong Fu Hong Kong, says: “The 24 Solar Terms reflect generations of agricultural wisdom. Through our seasonally focused menus, Yong Fu Hong Kong reinterprets this enduring philosophy of nourishment with a refined, contemporary perspective. We invite guests to step away from the hustle pace of city life, gather with loved ones in an elegant and welcoming setting, and experience the poetic rhythm of the seasons through a deeply restorative dining journey.”

Yong Fu Hong Kong Autumn Seasonal Menu

HK$2888+ 10% per person | Minimum 4 guests | Available from 7 August till 9 September

Part I: Early Autumn Coolness – Appetisers

The experience begins with refreshing, palate-cleansing notes before gradually building toward depth and richness. Utilising signature Ningbo techniques, such as tossing, wok-braising, wine-fermenting, and pickled mustard seasoning, the appetisers pair coastal seafood with crisp vegetables. The sequence creates a harmonious interplay of rich and delicate, preserving Ningbo cuisine’s distinctive identity while gently guiding the palate from summer’s refreshing lightness towards autumn’s comforting abundance.

• Dried Shrimp with Purple Chinese Cabbage: Opens the feast with crisp, refreshing cabbage contrasted by the savoury aroma and gentle crunch of dried shrimp, brought together by Ningbo’s authentic tossing method;

• Squid Tubes with Roe in Pickled Mustard Sauce: Features tender squid tubes filled with rich roe, beautifully elevated by the umami of pickled mustard sauce;

• Caviar and Marinated Sea Whelk with Fermented Rice Wine: Fragrant fermented wine lees draw out the natural sweetness of sea whelk, crowned with premium caviar for a refined touch of salinity;

• Braised Japanese Kanto Sea Cucumber with Ningbo-Style Wok-braised Greens: Concludes the appetiser sequence by blending the deep, full notes of traditional wok-braised greens with silky, nourishing sea cucumber.

Part II: Autumn Harvest & Abundance – Soup, Mains & Seafood

As Autumn Commences marks nature’s turn toward harvest, the soup and main courses weave river delicacies, ocean catches, mountain mushrooms, and seasonal fruits into a well-balanced narrative. Each dish gives every ingredient and flavour its proper place, creating harmony and poise within autumn’s abundant richness.

• Chilled Pear Soup with Fritillary Bulb and Butterfly Clam: A soothing palate refresher following the appetisers, combining pear’s natural sweetness with the gentle herbal note of fritillary bulb and the elegant umami of butterfly clam.

• Marinated Mantis Shrimp Beancurd Roll with Petit Manseng Wine: Crisp beancurd skin encases tender mantis shrimp with an exquisite, molten centre, while a touch of Petit Manseng sweet wine lifts its natural sweetness with bright fruit notes.

• Braised Lobster with Tomato, Chestnuts, Lotus Seeds, Yunnan Pumpkin, and Chanterelles: Fresh lobster is paired with chestnuts, lotus seeds, and Yunnan pumpkin, then lifted by tomato and fragrant chanterelle mushrooms for a vivid expression of autumn’s harvest.

• Spicy Mala Braised Pan-Fried Fish Cheek with Avocado and Tofu: Pan-fried fish cheek is braised with tofu in a layered mala broth, while creamy avocado tempers the heat and adds velvety richness, delivering a complex but balanced blend of spice, umami, and smooth depth.

• Braised Yellow Cattle Beef with Black Tiger Paw Mushrooms (Sarcodon Aspratus) and Oil-and-Salt Potatoes: Resonating the tradition of “Fleshing Out in Autumn”, slow-braised yellow cattle beef is enriched by the deep aroma of Black Tiger Paw mushrooms and served with rustic potatoes that soak up the savoury meat juices.

• Braised Winter Melon with Dried Baby Anchovies and Conpoy: A soothing transition, with concentrated coastal flavours from dried baby anchovies and conpoy slowly infusing translucent winter melon for a clean, refined finish to the main courses.

Part III: Enduring Autumn Resonance – Dim Sum & Dessert

The menu moves from maritime flavours to gentle sweetness, arriving at a refined finale that culminates in a soothing conclusion.

• Pan-Fried Dumplings with Mi-iuy Croaker and Shrimp Paste: Crispy, pan-fried dumplings filled with sweet Mi-iuy croaker and shrimp paste, celebrating Ningbo’s deep maritime roots.

• Bird's Nest Peach Ice Cream with Coconut Oil: Silky bird's nest, juicy peach, and subtle coconut oil unite in a light, refreshing ice cream, leaving a lingering, fine sweet finish.

For reservations, please visit the website https://yongfuhk.com/ or WhatsApp +852 5573 0202.

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ABOUT YONG FU HONG KONG

Ningbo, Zhejiang Province, abbreviated as “Yong”, is a famous national historical and cultural city in China. In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavours and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavours. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.

In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavours, he and his team blend the diverse variations of Hong Kong cuisine with the flavours of Ningbo, pushing Ningbo food culture to a more vibrant level.

With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.

ABOUT CHEF LIU ZHEN – EXECUTIVE CHEF OF YONG FU HONG KONG

Since graduating from the Chinese Culinary Professional College, Executive Chef Zhen Liu has immersed himself in the multifaceted world of Chinese cuisine. His enduring partnership with Yong Fu's founder, Mr. Weng, began in the 1990s and culminated in his formal appointment to Mr. Weng's team in 2014.

The profound historical culture and rich fishery resources of Chef Liu’s hometown Ningbo provided him with a unique understanding of and deep love for his native cuisine. In addition to studying traditional Ningbo dishes, he also pursued various arts within different schools of Chinese cuisine. Chef Liu is able to create new and innovative dishes by combining his knowledge of various Chinese regional cuisines, while still maintaining traditions. After arriving in Hong Kong to open Yong Fu Hong Kong during the pandemic, Chef Liu had time to focus on deepening his knowledge of local ingredients and experimenting with bold interpretations of the local cuisine. Through this, he discovered many surprises and revelations that continue to serve him today as the constant innovator that he is.

YONG FU HONG KONG

INFORMATION

Address: Shop 2, G/F & 1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong

Opening Hours: Daily 12:00 pm – 3:00 pm; 6:00 pm – 11:00 pm

Tel: 2881 7899 / 5573 0202

Website: https://yongfuhk.com/

Social Media:

Facebook – 甬府

Instagram – @yongfuhk

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