Following its success in Shanghai, Yong Fu expanded to Hong Kong in 2019, where its refined Ningbo cuisine has since earned a loyal following. Today, this Wan Chai outpost stands firmly on its own merits with executive chef Liu Zhen, having worked alongside founder Weng Yongjun for over two decades, bringing nearly 30 years of culinary experience to the kitchen. Among the restaurant’s signature dishes is its “Eighteen Cuts” marinated raw mud crab, aged in hua diao wine, soy sauce and aromatics – a dish that showcases the briny sweetness of the East China Sea with aplomb. The golden crispy chicken with sesame and pepper, which fuses Peking duck technique with Cantonese crispiness, is a must pre-order that arrives with pancakes and a fragrant green chilli sauce. Finish your meal with Ningbo tangyuan – glutinous rice dumplings filled with black sesame and served in osmanthus-scented water, widely considered among the city’s best.

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