甬府

Open Now

Now Closed

YongFu brings the finest Ningbo cuisine from Zhejiang to Hong Kong. Signature creations include Mud Crab with Mashed Ginger and Coriander 招牌十八斬, and Sauteed Green Baby Vegetables 甬府捨得. While reviews have been diversed since its 2019 debut, YongFu's meticulous sourcing and preparation earned it a coveted Michelin star. The hospitality is also on point, with servers demonstrating extensive knowledge while being friendly and appropriately chatty.- 𝙰𝚙𝚙𝚎𝚛𝚝𝚒𝚜𝚎𝚛𝚜 -➤ 招牌十八斬 𝙈𝙪𝙙 𝘾𝙧𝙖𝙗 𝙬𝙞𝙩𝙝 𝙈𝙖𝙨𝙝𝙚𝙙 𝙂𝙞𝙣𝙜𝙚𝙧 𝙖𝙣𝙙 𝘾𝙤𝙧𝙞𝙖𝙣𝙙𝙚𝙧, $988 (8.5/10)The signature dish showcases mud crabs harvested during winter months. The crabs are marinated in aged Shaoxing wine, soy sauce, and herbs, intensifying their natural sweetness. Reminded me of the Korean soy-marinated crab but with greater complexity and aroma. With 18 portioned pieces of each crab, diners are treated to the delightful flavor in every piece.➤  醬椒螺片 𝙎𝙚𝙖 𝘾𝙤𝙣𝙘𝙝 𝙬𝙞𝙩𝙝 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝘾𝙝𝙞𝙡𝙞, $398 (8/10)The sea conch had a nice springy texture. The flavors were slightly spicy due to the green chili sauce and I suspect there is also Sichuan pricklyash, which added richer nuances. At the bottom were little grilled small green peppers contributing another layer of taste. Overall, it was really tasty and appetising.➤ 新風手撕鰻筒 𝘼𝙞𝙧-𝘿𝙧𝙞𝙚𝙙 𝙎𝙚𝙖 𝙀𝙚𝙡, $298 (7/10)The dish features air-dried sea eel hand-shredded into thin strips, exhibiting the skilled chefs' intricate preparation methods. The sea eel has enhanced flavor and texture through air drying and is seasoned with Chinese spices to complement its delicate taste.➤ 本味香腸 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 𝙎𝙖𝙪𝙨𝙖𝙜𝙚𝙨, $168 (6/10)It had a taste reminiscent of traditional Chinese sausage 臘腸. While the sausage was homemade, it lacked standout flavors or textures. This version offered a familiar yet somewhat bland profile compared to other signature dishes at this renowned resto.- 𝙼𝚊𝚒𝚗𝚜 -➤ 甬府椒麻脆皮雞 𝙔𝙤𝙣𝙜 𝙁𝙪 𝘾𝙧𝙞𝙨𝙥𝙮 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙬/ 𝙋𝙚𝙥𝙥𝙚𝙧 & 𝙎𝙚𝙨𝙖𝙢𝙚 𝙎𝙖𝙪𝙘𝙚, $1,280 (8.5/10)The dish sees fresh chicken deep fried until the skin is golden and crunchy. After displaying the whole chicken, the server carved it and presented skin strips and shredded meat. Served with thin pancake and dipping sauce, it offers sensation akin to Peking duck. The paper-thin yet aromatic skin and succulent meat make for an irresistible dish.➤ 黃燜三寶 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝘼𝙨𝙨𝙤𝙧𝙩𝙚𝙙 𝘿𝙚𝙡𝙞𝙘𝙖𝙘𝙞𝙚𝙨 𝙬/ 𝙂𝙤𝙡𝙙𝙚𝙣 𝘽𝙧𝙤𝙬𝙣 𝙎𝙖𝙪𝙘𝙚, $698 pp (8/10)The dish blended several prized delicacies - shark‘s fin, thickly cut fish maws, and sturgeon tendon - in a light, velvety sauce. Subtle yet complex flavors infused each morsel. Having maintained their distinctive textures, the premium ingredients were cooked to perfection, showcasing the resto’s artistry in preparing these luxurious seafood.➤ 筍麩菜墨魚烤五花腩 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙋𝙤𝙧𝙠 𝘽𝙚𝙡𝙡𝙮 𝙬/ 𝘾𝙪𝙩𝙩𝙡𝙚𝙛𝙞𝙨𝙝 & 𝘿𝙧𝙞𝙚𝙙 𝙈𝙪𝙨𝙩𝙖𝙧𝙙 𝘾𝙖𝙗𝙗𝙖𝙜𝙚, $598 (6/10)Combining thick cuttlefish pieces and dried mustard cabbage, this dish is an umami-rich medley. Slow-roasted to infuse the flavors, each bite is imbued with briny savor from the cuttlefish and cabbage. However, there is almost no pork belly in this dish, diverging from expectations.➤ 紅湯黃金螺 𝙂𝙤𝙡𝙙𝙚𝙣 𝙒𝙝𝙚𝙡𝙠 𝙘𝙤𝙤𝙠𝙚𝙙 𝙬/ 𝙎𝙥𝙞𝙘𝙮 𝙎𝙖𝙪𝙘𝙚, $498 (7/10)The humble whelk is elevated with the spicy sauce. Bite-sized toothsome whelk, emptied from their shells, paired with crimson broth which offered lingering heat make for a truly satisfying experience.➤ 雪菜筍絲燒東海白鱗鯧 𝙎𝙡𝙞𝙫𝙚𝙧𝙮 𝙋𝙤𝙢𝙛𝙧𝙚𝙩 (7.5/10)Paired with preserved vegetables in which culminated over a dozen steps of preparation, the pomfret was steamed over a milky fish broth. While using this preparation method is able to showcase the freshness, the fish was not as tender as hoped. Still, the intricate flavors were brought together by the creamy luscious broth.➤ 沙蒜豆麵 𝙎𝙩𝙚𝙬𝙚𝙙 𝙎𝙚𝙖 𝘼𝙣𝙚𝙢𝙤𝙣𝙚 𝙬/ 𝙎𝙬𝙚𝙚𝙩 𝙋𝙤𝙩𝙖𝙩𝙤 𝙉𝙤𝙤𝙙𝙡𝙚𝙨, $398 (7/10)Being a kind of traditional Taizhou snack, it also pleases people near Ningbo. Thin strips of sea anemone simmer in a broth hinting of the sea through its briny yet obscure flavor profile.➤ 甬府捨得 𝙎𝙖𝙪𝙩𝙚𝙚𝙙 𝙂𝙧𝙚𝙚𝙣 𝘽𝙖𝙗𝙮 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨, $198 (7.5/10)“捨得” means “willing to part with”, referring to discarding bok choy’s outer leaves to serve only the tender hearts - the best part. Though wasteful seeming, those leaves find use elsewhere. This attention to using all with none to spare reflects both the chef’s precise care for ingredients and guest satisfaction. A hallmark of refined Ningbo cuisine, it exemplifies their standard of only the finest for diners.- 𝙳𝚒𝚖 𝚂𝚞𝚖 / 𝙳𝚎𝚜𝚜𝚎𝚛𝚝𝚜 -➤ 主廚手工包子 𝙃𝙖𝙣𝙙𝙢𝙖𝙙𝙚 𝙋𝙤𝙧𝙠 𝘽𝙪𝙣𝙨, $25/pc (6/10)The buns receive praise for their fresh and premium quality ingredients. However, I personally find it tastes not a lot better than average pork buns found elsewhere. Good but not impressive.➤ 寧波湯圓 𝙎𝙚𝙨𝙖𝙢𝙚 𝙂𝙡𝙪𝙩𝙞𝙣𝙤𝙪𝙨 𝙍𝙞𝙘𝙚 𝘿𝙪𝙢𝙥𝙡𝙞𝙣𝙜𝙨, $18/pc (7.5/10)They delight with pops of flavor within delicately thin rice skin. Where other rice dumplings could be heavy or gluey, Yong Fu‘s version astounds with light wrappers encasing nourishing black sesame paste. The filling is able to create an aroma beyond compare even only served with water. continue reading

Not really worth the price. Probably had high expectations since heard good rating of this place and knowing it was a Michelin star restaurant.Unfortunately the food was slightly underwhelming. Appetizers started pretty decent especially the razor clams and the snails. The marinade crab was much hyped but honestly it didn’t taste much different to the korean style marinade crab, with all the crab roe surprisingly the flavors was very mild.Next for main the meatloaf was probably the only one I would recommend. The chicken was alright, the skin was crisp but the flavor of the meat was nothing special and quite bland. The rest was very average. The worst was the fish which had a muddy aftertaste.Lastly the glutenous rice ball was good but they didn’t even bother to make an effort to make a dessert soup it was just served in water.Something to be aware of since its Ningbo cuisine generally over half of the dishes was spicy so wouldn’t recommend for those who can’t handle spice as there is limited option here.As a Michelin starred restaurant services was also quite appalling and unprofessional. For instance there were many occasions the waitress would just stick their arm in front of someone’s face while they were still eating just to refill wine/water rather than go around to the other side where the glass was placed at. This also happened when they tried to change plates. Another thing was there were some dishes we specifically requested 1 serving but they just automatically doubled the portion saying that it wouldn’t be possible to share amongst our group and we only found out when we were checking our bill. Overall honestly wouldn’t recommend visiting, at this price point there is so many other options that serves better quality food and better service. continue reading

招牌18斬非常鮮味，滿滿的蟹膏，盡顯師父刀功沙蒜豆面普普通通，麵質彈牙黃魚泡飯非常普通海味麻辣豆腐調味好，惹味，有滿滿的肉碎同海參蔣公芋艿羹最晚最好食，芋頭蓉加豬油整成的羹，非常香滑，搭配埋豬油渣脆脆，增添口感總括而然，餐廳性價比唔高，但服務和環境可以，特別節日可以一嘗～ continue reading

間野真係唔喇掂，生🦀️沒有有經驗的師傅小心處理很容易出事！見環境比較企理試一試，結果出事，食完第二日🤮！真係大鍋！祝早日收皮！仲要收咁貴價錢！避免再禍害無辜！！ continue reading

甬府是在香港少有的高級正宗寧波菜，獲得米芝蓮一星的殊榮。見它的招牌十八斬（類似韓國醬油蟹)很吸引，便來試一試。❧ 招牌十八斬 👍🏻👍🏻👍🏻師傅將梭蟹共斬十八刀，每件蟹大小及蟹膏份量要相同，非常考功夫。蟹肉蟹膏鮮甜，秘製醬汁比韓國的醬油蟹較為清淡，更能突出蟹肉的鮮味。忍不住加了碗白飯來送汁🙈❧ 香芹新風鰻筒 鹽漬再風乾過的手撕鰻筒帶有一點鹹香。喜歡蘸上香醋汁，令它鮮味更突顯❧ 薑蔥海瓜子 👍🏻👍🏻👍🏻是只有尾指手指甲般大的蜆，現在夏天正值當造時期。蜆殼超薄，呈淡粉紅色。每隻小蜆都沾滿薑蔥汁，非常惹味❧ 30年菜甫松茸浸蟶子 👍🏻👍🏻👍🏻整個湯非常好喝，但又說不出當中有什麼😂只知有超濃魚湯底再加上30年菜甫獨特香味；蟶子則鮮甜爽口❧ 老姜燜灘塗野鴨野鴨的肉質比平常的結實有口感，醬汁濃郁。味道不錯，但沒有其他菜式那麼特別❧ 沙蒜豆麵 👍🏻👍🏻👍🏻 沙蒜（海葵）原來是一種吞食泥沙的海產，其貌不揚，但鮮甜美味。豆麵即薯粉，透明嫩滑。沙蒜的鮮味完全融入超濃的湯底中，很快必KO了一整碗。❧ 捨得菜心只挑菜最中心最好最柔嫩部份，用上湯來煮。師傅好捨得，但我的荷包不捨得 😂❧ 寧波湯圓 皮薄內𥚃的芝麻餡流心。美中不足是糖水不夠桂花香及甜味餐廳無論環境，服務以及食物質素都符合米芝蓮水準。價錢並不便宜，但絕對值得一試。________________ continue reading