After proving popular in Shanghai, Yong Fu did what many a highly successful mainland restaurant does and came to Hong Kong. This purveyor of fine Jiangnan cuisine stands on its own merits, though. Executive chef Liu Zhen worked alongside founder Weng Yongjun for 20 years before establishing this Hong Kong outpost, so there is none better qualified to helm the kitchen. Over the years, the restaurant has become renowned for a number of dishes. Its tangyuan sweet dumplings are often cited as being among the best in town and the roast chicken served like Peking duck is also a winner. The mud crab with mashed ginger and coriander is also a must – the crabs are frozen in liquid nitrogen at minus 196 degrees to maintain their freshness, and are seasoned with a secret sauce to enhance the umami flavour before serving.

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