甬府

营业中

休息中

𝕎𝕒𝕟 ℂ𝕙𝕒𝕚 • 𝕐𝕠𝕟𝕘𝕗𝕦📍 香港湾仔骆克道𝟚𝟘-𝟚𝟜号, 金星大厦地下𝟚号舖及𝟙楼::::::::::::::::::::::::::::::米芝莲一星 | 黑珍珠一钻 宁波菜✨ @yongfuhk 甬府于2011年在上海创立，并在2019年在香港设海外分店，主打新鲜精致的宁波江南料理，由行政总厨刘震主理。宁波菜以海鲜入馔为特色，招牌十八斩即是将东海梭子蟹的蟹肉与蟹壳分离后用18刀切件，鲜嫩的蟹肉和丰腴的蟹膏，配宁波老字号楼茂记米醋调配的秘制酱汁。海参麻婆豆腐 - 超水准之作！麻婆豆腐的香辣加入海参的独特口感，成为每次来甬府必吃的一道菜！海瓜子肉质鲜嫩，姜葱爆香提升鲜味；黄花鱼是宁波的特产，榨菜的咸香与鱼肉的鲜味交相辉映；太湖淡水虾仁清甜爽口，配以时令的九年百合及新鲜莲子；最后以皮薄馅靓的宁波完美作结。头盘✽ 招牌十八斩✽ 青雪菜甜笋✽ 鱼子酱水晶冬瓜主菜✽ 30年陈菜脯高山松茸浸蛏子✽ 6月鲜莲九年百合炒河虾仁✽ 姜葱海瓜子✽ 海参麻婆豆腐✽ 榨菜堂煎黄花鱼✽ 金针菜咸肉炒鸡𪭢菌点心/甜品✽ 荠菜手工水饺✽ 宁波汤圆 继续阅读

米芝莲一星的甬府餐厅主打宁波菜，与上海菜有所区别。宁波地处沿海，海鲜菜式丰富，强调鲜咸合一的风味。📍黑松露野菜石榴包多种菇菌和野菜的搭配😋，层次感丰富，让人一口能感受到不同的风味，细致的制作工艺也显而易见，值得推荐。📍尧汁宁蚶味道非常干净，鲜味十足 血味浓郁😍📍长街蛏子蛏子的肉质肥厚，口感鲜美👍，清甜的味道搭配豉油，简单却令人满足📍沙蒜豆面初初听名字让人有些困惑😂，但实际上却是一碗令人惊喜的面食。沙蒜的咸香和豆面的滑绵口感，让人感到非常满足😋📍酸汤和牛面酸汤的柔和酸度恰到好处😋，能有效解腻，而和牛的嫩滑与面条的搭配更是让人回味无穷这里的菜品充分体验到地道的宁波风味，无论是海鲜的鲜美还是调味的讲究，甬府都能让人感受到宁波菜的独特魅力。 继续阅读

❝米芝莲一星正宗宁波菜!🥢一试Lunch Set更抵食😚🥟❞位于湾仔连续4年米芝莲一星既 @yongfuhk 主打高级正宗宁波菜 平时晚市a la carte人均都要$2000起😳亦有dinner set每人$1180加一 今次我就试左最抵食既10道菜lunch menu 每人$498加一 性价比更高啦!我个人好中意香酥芋泥酿鸡翼😚酥脆配南乳香味鸡翼酿满软绵芋泥! 酸汤熘鱼片嫩滑新鲜! 炒鳗鲞好香脆惹味 作为鳗鱼控觉得如果鳗鱼片再大嚿啲就好啦!🤣海苔煎饼咸咸甜甜几特别! 额外试左厨师推介嘅齐菜猪肉饺子饺子皮薄得黎好烟靭!🥟最后甜品点少得爆晒馅嘅宁波黑芝麻汤丸😛✌🏻𝙒𝙝𝙖𝙩 𝙬𝙚 𝙚𝙖𝙩?▪️捞汁海蜇⽑肚▪️⾁汁油⾖腐▪️古早⾁丝羹▪️香酥芋泥酿鸡翅▪️酸汤熘鱼片▪️⼿捏菜炒鳗鲞▪️榄仁雪菜炒鸡片▪️小椒茭白炒烟熏腊⾁▪️苔菜小煎饼▪️齐菜猪肉饺子▪️宁波汤圆꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍甬府湾仔骆克道20-24号金星大厦地下2号舖及1楼🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_湾仔🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_finedine #joys_michelin #joys_中菜 继续阅读

Lunch in a private room. Despite the launch of a really high CP value lunch set, we were here to try some new dishes. Here’s what we had. Welcome snacks: deep fried dough which reminded me of CNY. Had to hide it before I finished it all.毛肚海蜇- this plate combined crunchy, chilled jellyfish with毛肚, dressed in a garlicky sauce, giving off excellent texture and contrast. 毛肚, also known as 百叶肚or 肚尖, is the third stomach of the cow, also the largest. Texture is crispy, with its layered folds. (A day of 长知识：the other stomachs are: 瘤胃(草肚)、蜂巢肚(金钱肚)、皱胃).梅干菜香肠- house-made sausage laced with the earthy, sweet-salty depth of preserved mustard greens. Charred at the edges, was a bit too chewy for me.浸雷公凿苦瓜- too bitter for me.烟熏肥肠- tender yet structured, with a deep, smoky perfume that lingered on the palate. Perfectly balanced with the green 4 川花椒 paste, which was not spicy at all.煎烧东极黄花鱼 / 配浓缩鱼汤- freshly pan-seared to golden perfection by Chef right next to us: crisp-skinned, flaky, and sweet. The fish broth was deeply layered, and flavored.白辣椒炒蚌仔- where sweet, plump clams met the aromatic heat of white chili- too spicy for me to try. 榨菜脑烧裙边- gelatinous turtle rim cooked in pickled mustard root paste bringing savory, tangy and deeply fermented flavors.菜梗炒沙鳗鲞- indeed an umami-driven stir-fry, pairing crisp-tender vegetable stems with intensely flavored, chewy bits of salt-cured sand eel, a type of small eel found in the sea, usually prepared as dried fish in Ningbo.夜开花 (Calabash, aka bottle gourd/white-flowered gourd/long melon) x 蚕豆- a seasonal delicacy, with silky, delicate texture and mild flavor.三虾焗饭- a decadent, layered rice dish, where fresh shrimp, dried shrimp, and shrimp roe were combined to create aromatic depth and briny sweetness.Dessert: the signature tong yuen of cos plus seasonal fruits- white melon and lychee.In summary: bold and brilliant expression of deeply regional coastal China. Food is complex and completely unforgettable, showcasing a chef who respects old techniques but isn't afraid to push boundaries. A must for diners who crave depth, daring, and a taste of underappreciated ingredients. 继续阅读

YongFu brings the finest Ningbo cuisine from Zhejiang to Hong Kong. Signature creations include Mud Crab with Mashed Ginger and Coriander 招牌十八斩, and Sauteed Green Baby Vegetables 甬府舍得. 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 -➤ 招牌十八斩 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.➤  酱椒螺片 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.➤ 新风手撕鳗筒 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.➤ 本味香肠 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 𝙎𝙖𝙪𝙨𝙖𝙜𝙚𝙨, $168 (6/10)It had a taste reminiscent of traditional Chinese sausage 腊肠. 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 -➤ 甬府椒麻脆皮鸡 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.➤ 黄焖三宝 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.➤ 笋麸菜墨鱼烤五花腩 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.➤ 红汤黄金螺 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.➤ 雪菜笋丝烧东海白鳞鲳 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.➤ 沙蒜豆面 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.➤ 甬府舍得 𝙎𝙖𝙪𝙩𝙚𝙚𝙙 𝙂𝙧𝙚𝙚𝙣 𝘽𝙖𝙗𝙮 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨, $198 (7.5/10)“舍得” 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 -➤ 主厨手工包子 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.➤ 宁波汤圆 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. 继续阅读