The first outpost of Shanghai’s original Michelin-starred brand, YONG FU HONG KONG has been the city’s authoritative voice on upscale Ningbo cuisine since opening in 2019. Nestled in the heart of Wan Chai, Yong Fu Hong Kong creates the authentic flavours of Ningbo using fresh local produce and seafood from the East China Sea.
This season, Head Chef Liu Zhen unveils Yong Fu’s very first Crab Seasonal Specials from mid-October onwards, a celebration of Jiangnan cuisine using the finest Ningbo ingredients.
NEW hairy crab
The hairy crab is loved and renowned for its mild yet sweet taste, succulent texture, and unctuous roe. Yong Fu presents four seasonal hairy crab dishes expertly crafted by Chef Liu, including Sorghum Liquor Marinated Hairy Crab (HK$298 per piece), which uses freshwater female hairy crab filled with roe, of around 125g. Once the hairy crab is cleaned, it is then cured and marinated in sorghum liquor for around four hours. Besides enhancing the natural flavour of the crab, marinating in liquor also ensures the safety of serving it raw. It is then submerged in pre-mixed marinade for two-three days, resulting in firm, sweet and juicy crab roe that is well-loved among guests who enjoy cured raw seafood.
Baked Minced Pork Hairy Crab (half | HK$398 per person) requires a minimum of two orders. The dish uses 200-250g male hairy crab, chosen for its firm and fragrant meat. Minced lean pork is first fried with Ningbo bean paste (a mixture of sweet bean paste and SiChuan broad bean paste) then mixed with hairy crab meat before baking in a crockpot, which allows the fragrances of all ingredients to blend altogether. The result is a beautiful synergy of savouriness, freshness, aroma, and sweetness.
Grilled Hairy Crab with Taro (half | HK$368 per person) also requires a minimum of two orders, with both male and female hairy crabs being suitable for use in this dish. Seasonal Ningbo taro is grilled with salted cured pork, allowing the signature Ningbo flavours of saltiness and freshness to manifest in river seafood.
Finally, Dry Fish Noodles with Hairy Crab (HK$3,980 for 8 persons) is a traditional artisanal Ningbo dish that requires specialised techniques by the Chef. The hairy crab meat is freshly picked out of its shell and fried a la minute to preserve its freshness and sweetness. The lengthy process of making smooth and chewy house-made fish noodles truly showcases the chef’s skills, involving deboning a silver croaker, cutting out its fleshy middle, then using a wooden stick to mash the meat until translucent. The fish noodles are served with succulent crab meat, demonstrating a unique new way to enjoy the coveted seasonal treasure.
With exquisite skills and an impeccable sense for Ningbo flavours, Head Chef Liu Zhen blends the diverse variations of Hong Kong cuisine with the traditions of Ningbo and continues to push the boundaries of Ningbo’s vibrant food culture.
