Yong Fu

The first outpost of this Shanghai-based brand in Hong Kong features wave-like crystal chandeliers and dangling glass fish in a nod to its fish-centric menu. Fish from the East China Sea is shipped here daily, and local produce is used to create authentic Ningbo fare. Most of the hallmark dishes from the parent branch are available, including some of their most complex recipes. Try raw mud crab marinated in wine, ginger and coriander that boosts the briny sweet meat and flanked by intoxicating rich crab roe. Preorder to avoid disappointment.

Shanghai to Wan Chai, with the hallmark dishes intact

The Hong Kong outpost carries over the parent brand's more complex recipes, not just a simplified export menu.

Fish-first Ningbo cooking

Crystal chandeliers and glass fish reference the idea clearly, but the real point is the daily fish supply and the way seafood drives the menu.

Preorder culture

Some of the signature dishes are best reserved in advance, a practical detail that shapes how regulars eat here.

Signature Ingredients

• East China Sea fish: the menu's backbone, shipped in daily.
• Mud crab: used raw and marinated with wine, ginger and coriander, with crab roe served alongside.
• Ginger and coriander: key aromatics for the restaurant's headline crab preparation.

Overview

• A Michelin-starred Ningbo restaurant in Wan Chai, Hong Kong, built around a fish-centric menu.
• Fish from the East China Sea is shipped in daily, with local produce used to keep the cooking close to Ningbo tradition.

Dishes and flavours (examples)

• Raw mud crab marinated in wine, ginger and coriander, served with rich crab roe.

Practical

• Address: Shop 2 at GF and 1F, Golden Star Building, 20 to 24 Lockhart Road, Wan Chai.
• Hours: daily 12pm to 3pm, 6pm to 11pm.
• Telephone: +852 2881 7899, WhatsApp: +852 5573 0202.
• Preorder is recommended for hallmark dishes.