Following its success in Shanghai, Yong Fu expanded to Hong Kong where its refined Jiangnan cuisine has proved a similar success. Whatever its mainland origins, this Hong Kong outpost stands on its own merits. Executive chef Liu Zhen, having worked alongside founder Weng Yongjun for two decades, is perfectly positioned to lead the kitchen. Yong Fu has become renowned for several signature dishes. Its tangyuan sweet dumplings are frequently lauded as some of the city’s best, and the roast chicken, presented in the style of Peking duck, is also a winner. The mud crab with mashed ginger and coriander is another popular dish, the crabs flash-frozen in liquid nitrogen at -196 degrees to preserve freshness and then seasoned with a secret umami-enhancing sauce before being served.