Yong Fu Hong Kong is rolling out a Summer Season Celebration Banquet Menu from 10 May to 9 June,
and it’s basically the nerdiest (in a good way) answer to Hong Kong heat: coastal seafood, preserved
umami, and lighter textures—built around fresh produce and Ningbo classics.

Executive Chef Liu Zhen (Ningbo native) steers the whole menu with a cool-but-deep flavour arc.
The summer theme leans on ginger—traditional TCM and Asian practice for balancing humidity and
the “too-cold aircon” effect—so you get richness with clarity instead of heaviness. Expect gentle
heat, natural salinity, and cooling textures, layered until everything feels clean, not cloying.

The banquet kicks off with a trio: ginger-cured king crab with Sichuan preserved vegetables and
ginger-infused rice; Ningbo potato purée plus crisp chips topped with imperial caviar (with Japanese
onion, spring onion, diced ham and dill blossoms); and a chilled Ningbo razor clam jelly terrine
in clear clam broth.

Main highlights include savoury soy milk with king crab and first-harvest seaweed, Ningbo grey mullet
with three-onion oil, and aged soy braised pigeon with sand ginger threads—plus deep-fried scallop
with red wine lees, and five-spice beef cheek. A pea shoot & baby bamboo interlude keeps things
airy, followed by a dim sum course (stir-fried rice cake with clams and stewed sea anemone).
Dessert closes with homemade yogurt, pistachio, and wood lotus jelly.

Price: HK$2,888 + 10% per person (Minimum 4 guests).
Venue: Yong Fu Hong Kong. (Chef: Liu Zhen)