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2021-11-25
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Back in the old days when I first start blogging ( like 10-11 years ago , when I returned HK after graduating from University ) , that was when I started to check out some fine dining restaurant featuring Chinese cuisine, and most of them were indeed Chinese restaurants inside a Five star hotel, in these few years we started to see more and more individual fine dining Chinese restaurants in HK, while some of them are fusion Chinese we have more of authentic Chinese fine dining options in HK, mos
So last week I checked Yong Fu with a few of my friends , one of the reason is because they have now got a tasting menu and it has wine pairing option, so we decided to pay a visit there.We were told the Yong Fu in China is a very popular restaurant Shanghai and has Michelin star in China, and the outlet in HK is a Michelin recommended outlet, so it is worth to dine in this outlet and check it out , and the menu we had was called the “Flavours of Yong Fu” Tasting Menu.
The menu began with 4 starters that are all cold dish and each of them are very unique in taste!
The Mud Crab with Mashed Ginger and Coriander was more or less a Chinese style Marinated Crab, the truth is , they used a new technology to chill the crab with -196 degrees in a bacteria free environment to keep the crab fresh and we were told the sauce they use are all imported from Ningbo to ensure they have an authentic taste by using the original ingredients. The crab roe was very rich in texture and the marinate does make the crab meat taste very sweet and stands out, and i think they plate it nicely and very instagram friendly.
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Another seafood starter Air dried Sea Eel, they are not like the crispy style dried eel, instead they taste very meaty, you can imagine it as a like a beef jerky but using fish to replace the beef, it is a good friend if you are having a few drinks.
It was kinda surprising to use the stewed Colza Ningbo style Cabbage delights for a starter, it would partner very well with some rice since the taste is strong and packed with taste , overall the taste is nice and packed with umami.
What surprised me the most is the Pickled Cauliflower, I gotta admit I though it is like something simple and clean to wash our taste bud, and turns out it is spicy , crispy and tasty and i think we all gave a big thumbs up for this item.
Their in-house sommelier pair these 4 items with “Champagne delamotte blanc dee blancs, it is a fruity and relatively acidic item, which is a good match with these dishes since most of the items taste relatively strong.
After 4 cold items we were served with a Mashed Taro Soup, they served it individually and it was heated all the way to ensure it is nice and hot when we eat it. I have never heard of any soup that made with Taro, pretty thick in texture and i thought i won’t be able to finish it, but then it was so good, and they added in a good amount of cracklings in there which brings a strong fragrance to the soup and a very nice texture too! while everyone was complaining this dish is gonna be very heavy and worrying we won’t have much room for items, all of us finished the whole thing!
Their Deep-fried Bombay Duck was huge in portion! Very crispy outside and it was smooth and silky inside, eat it while it is hot and don’t spend too much time doing photos like we do and I can guarantee the taste of this item is impressive!
Since Ningbo is located along the coast so they served a good amount of seafood items, and this dish is like a second soup dish for us. “Silvery Pomfret with Preserved Vegetable” The fish texture is soft and by adding the preserved vegetable and to poach it made it a very nice comforting item in the menu. The soup was really nice too🥰
A glass of Domaine Fabien Coche (Domaine Coche-Bizouard) Meursault Blanc 2015 was served , also a glass with a good acidity , i think out of the 3 glass it is my fav and it paired well with the two seafood dish.
For a meat lover like me, I always want to make sure there will be a meat dish in my meals and Ningbo is very famous for seafood they also have a meat dish! Soft braised Boneless Pork Knuckle, they served it with a mini steam bun and we can dip it in the sauce! The Pork knuckle has a good amount of collagen and you won’t feel very fatty( or guilty😂) although the seasoning for this item is strong.
They then served another seafood item , a Hot and Spicy bean curds with dried seafood, including sea cucumber cubes, dried shrimps ,a mapo tofu dish that added in dried seafood items and although we are very full we end up ordering some rice to share, it will also be good if served with some noodles. Consider it is like the 3rd last dish of the meal and we are already pretty full and we still think it is very tasty then I think this dish definitely cant go wrong.
To pair with stronger items, the red wine we had tonight was a Lucien le mine suit George 1er Cru les Vaucrains 2016. It matches with the two dish, and I bet it would taste even better with if the red wine was breathe properly before serving.
Before they serve us with some desserts ,a stir fry vegetable was served and they trim off most of it and serve it with the finest part of it. After eating all these dishes and ended with two very rich items, this vegetable dish is very refreshing!
They offered us a small glass of herbal tea each , we were told they made it fresh everyday.I like it comes in a small portion as we are already too full if they offered us a full size!
Our dinner ended with a small bowl of “Ningbo” Sesame Glutinous Rice Ball, it was an item made fresh and apparently they made it fresh then cook it straight away and serve it, very soft running Black Sesame fillings and served it with Osmanthus fragrans soup.
The food they served are very solid and it was great to taste authentic Ningbo style food in HK, the menu we had was for four and the amount is sufficient for all of us. The pairing was pretty cool as well as we get to had champagne, red and white wine and having Chinese to pair with those which is neat!
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