甬府

甬府 高級創新寧波菜品牌「甬府」香港店，2019年開業後，連續兩年獲得米芝蓮一星、入選「亞洲50大」前百大，專注於呈現融合寧波傳統風味與中菜典雅特質的精緻體驗。

2026 秋季午市套餐｜豐味秋意漸起，甬府的秋季午市套餐也如約而至。這一季，主廚劉震依舊循時序而動，取好食材，成好味道。有山海之鮮，也有身邊的當季風物，順著每一種食材的脾性，琢磨整套菜單。熟悉的山海風味里，這次還藏了一點小驚喜——梅乾菜小酥...
06/09/2026

2026 秋季午市套餐｜豐味

秋意漸起，甬府的秋季午市套餐也如約而至。

這一季，主廚劉震依舊循時序而動，取好食材，成好味道。有山海之鮮，也有身邊的當季風物，順著每一種食材的脾性，琢磨整套菜單。

熟悉的山海風味里，這次還藏了一點小驚喜——梅乾菜小酥餅。咸香、酥松，一口下去，是很寧波、很貼心的味道。

不必過多雕琢，也不必刻意複雜。
為秋天的好味道，奔赴這一餐吧。





以餐桌相聚，與尼泊爾同行應 Amber 主廚 Richard Ekkebus 的誠摯邀請，甬府香港很榮幸參與9月12日舉行的特別十六手慈善午宴，與香港多位優秀的主廚及調酒師攜手，為尼泊爾洪災中的受災社區籌募善款。我們為這場災難中逝去的生命深...
04/09/2026

以餐桌相聚，與尼泊爾同行

應 Amber 主廚 Richard Ekkebus 的誠摯邀請，甬府香港很榮幸參與9月12日舉行的特別十六手慈善午宴，與香港多位優秀的主廚及調酒師攜手，為尼泊爾洪災中的受災社區籌募善款。

我們為這場災難中逝去的生命深感痛心，也牽掛著那些失去家園、仍在艱難中面對未來的人們。

長久以來，尼泊爾社群一直是香港餐飲業不可或缺的一部分。他們以勤勉、溫暖與堅韌，默默支持著這個行業。此刻，香港的餐飲同業能夠聚在一起，以一場特別的午餐表達關切，並向他們及遠方的家人伸出援手，對我們而言有著格外深刻的意義。

此次午宴中，甬府香港行政總廚劉震將帶來兩道展現寧波風味的菜餚，並與來自 Amber、Mandarin Grill + Bar、ALWAYS JOY、Cristal Room by Anne-Sophie Pic、Leela、Torikaze Hong Kong及Tell Camellia的主廚與調酒師共同呈獻這場僅此一次的慈善午宴。

洪水終會退去，而重建家園仍需要時間。我們希望以食物凝聚大家的心意，也希望來自香港餐飲社群的這份支持，能夠為受災的人們帶去切實的幫助與一點溫暖的希望。

本次午宴所得款項將全數捐予香港紅十字會「2026年尼泊爾山洪緊急賑災呼籲」，用於支持當地的緊急救援及長期重建工作。

**日期：**2026年9月12日，星期六
**地點：**Amber
香港置地文華東方酒店7樓
**價格：**每位淨價港幣4,488元
訂座：+852 2132 0066
預訂鏈接
https://sevn.ly/x1ZI8pE5YongFuHongKong

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Together at the Table,
Standing with Nepal

At the kind invitation of Chef Richard Ekkebus of Amber, Yong Fu Hong Kong is honoured to take part in a very special 16-hands charity lunch on 12 September, joining some of Hong Kong’s most respected chefs and bartenders in support of communities affected by the devastating floods in Nepal.

We are deeply saddened by the lives lost, the homes destroyed and the many families facing an uncertain road ahead. Nepalese people have long been an important part of Hong Kong’s hospitality community, bringing dedication, warmth and resilience to our industry. At this difficult moment, it feels especially meaningful for us to come together and stand beside them.

For this one-off lunch, Chef Liu Zhen will present two dishes inspired by the flavours and traditions of Ningbo, alongside contributions from Amber, Mandarin Grill + Bar, ALWAYS JOY, Cristal Room by Anne-Sophie Pic, Leela, Torikaze Hong Kong and Tell Camellia.

The waters will recede, but recovery will take time. We hope that, through food and the shared generosity of our community, this gathering can bring both immediate help and a measure of hope to those rebuilding their lives.

One hundred percent of the proceeds will be donated to The Hong Kong Red Cross’s Nepal Flash Floods Emergency Appeal 2026, supporting urgent relief and long-term recovery.

🌟Date: Saturday, 12 September 2026
🌟Venue: Amber, 7/F, Mandarin Oriental The Landmark, Hong Kong
🌟Price: HK$4,488 per guest
☎️Reservations: +852 2132 0066
🛜Reservation Link
https://sevn.ly/x1ZI8pE5













A Taste to RememberThe moon is getting full, and Mid-Autumn Festival is coming.At this time of year, we think of home, f...
03/09/2026

A Taste to Remember

The moon is getting full, and Mid-Autumn Festival is coming.

At this time of year, we think of home, family, and being together.

Our classic Snow Skin Durian Mooncakes are made with rich Musang King and fragrant Black Thorn durian, wrapped in soft snow skin.

We hope this special taste will stay with you this Mid-Autumn Festival.

| Snow Skin Durian Mooncakes

For enquiries and reservations,
☎️please call: (852) 2881 7899

月圓時，最是流連

月漸圓滿，中秋將至。
想念故鄉的味道，想念久別的人，也流連於難得的團圓時刻。

榴蓮，流連。

甬府香港經典冰皮榴蓮月餅，貓山王的醇厚，黑刺的馥郁，藏於柔軟冰皮之中。願這一口豐盈，成為這個中秋令你流連的味道。

甬府香港｜冰皮榴蓮月餅
查詢及預訂
☎️請致電：(852) 2881 7899

寧波烤菜燜刺參這道菜承載著主廚對傳統風味的接續與異地融合的思考。基底借鑒魯菜經典蔥燒遼參的醇厚底蘊，遼參軟糯腴潤，軟炸京蔥激發出濃郁鮮香。搭配的烤菜，本源是寧波獨有的天菜心。來到香港之後，受地域物產局限，選用本地易得、肉質厚實的上海青替代；...
30/08/2026

寧波烤菜燜刺參

這道菜承載著主廚對傳統風味的接續與異地融合的思考。基底借鑒魯菜經典蔥燒遼參的醇厚底蘊，遼參軟糯腴潤，軟炸京蔥激發出濃郁鮮香。

搭配的烤菜，本源是寧波獨有的天菜心。來到香港之後，受地域物產局限，選用本地易得、肉質厚實的上海青替代；夏日的上海青水分收斂，燜烤之後形態與口感，無限貼近寧波天菜心的特質。

魯菜的厚重海味，與寧波烤菜獨有的醬甜風味在此相遇。濃而不膩，甜而不齁，咸鮮與清甜彼此交融。是跨越地域的食材變通，亦是傳統味道在異鄉的延續與新生。





花雕汁溏心蝦蛄手藝的克制，在火候，也在讀懂季節、順勢而為。蝦蛄滿腹紅膏，並非四時可得。這是海中生靈為繁衍積蓄的養分，隨寒暑潮汐而生發收藏：時節至，膏脂充盈；時序過，便自然消散，非人力所能強求。食在當下，便是依食材本來的狀態施以調味。懂得下手...
27/08/2026

花雕汁溏心蝦蛄

手藝的克制，在火候，也在讀懂季節、順勢而為。

蝦蛄滿腹紅膏，並非四時可得。這是海中生靈為繁衍積蓄的養分，隨寒暑潮汐而生發收藏：時節至，膏脂充盈；時序過，便自然消散，非人力所能強求。

食在當下，便是依食材本來的狀態施以調味。懂得下手，也懂得停手。

山海之物不喧嘩，自有滋味的說服力。

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Food follows the seasons.

When mantis shrimp are rich with roe, the chef’s role is not to impose, but to respond with precise heat, restrained seasoning, and the wisdom to stop.

The sea speaks best when left undisturbed.





甬府香港今周人物自2018年與甬府結緣，安娜從上海一路走到香港。在香港明快又匆忙的節奏里，她自帶一種難得的沈靜，遇事篤定，行事爽利，以細緻和勤勉，為甬府香港添上一份安然。她擁抱一片新的世界，也被這裡溫柔接納。如甬府香港一樣，與香港彼此靠近，...
23/08/2026

甬府香港今周人物

自2018年與甬府結緣，安娜從上海一路走到香港。

在香港明快又匆忙的節奏里，她自帶一種難得的沈靜，遇事篤定，行事爽利，以細緻和勤勉，為甬府香港添上一份安然。

她擁抱一片新的世界，也被這裡溫柔接納。如甬府香港一樣，與香港彼此靠近，落地為根。

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Since joining Yong Fu in 2018, Anna’s journey has taken her from Shanghai to Hong Kong.

Amid Hong Kong’s bright, fast-moving rhythm, she brings a rare sense of calm—steady in her choices, decisive in her actions. With care and dedication, she adds a quiet warmth to Yong Fu Hong Kong.

She has embraced a new world, and found herself warmly embraced in return. Like Yong Fu Hong Kong, she has grown closer to the city, slowly putting down roots into the land of this city.





8月20日至22日，甬府香港行政總廚劉震先生將作客曼谷香格里拉酒店香宮，與行政中菜主廚 Kwok Ka Wai 攜手呈獻四手聯乘晚宴，共同演繹美食的文化、手藝與風味。從香港到曼谷，劉震主廚期待通過今次的分享，向更多朋友展現家鄉寧波菜的細膩與...
19/08/2026

8月20日至22日，甬府香港行政總廚劉震先生將作客曼谷香格里拉酒店香宮，與行政中菜主廚 Kwok Ka Wai 攜手呈獻四手聯乘晚宴，共同演繹美食的文化、手藝與風味。

從香港到曼谷，劉震主廚期待通過今次的分享，向更多朋友展現家鄉寧波菜的細膩與底蘊。

三晚限定，期待在曼谷與大家相見，共同品味寧波的山海之味。

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From August 20 to 22, Yong Fu Hong Kong Executive Chef Liu Zhen will join Executive Chinese Chef Kwok Ka Wai at Shang Palace, Shangri-La Bangkok, for an exclusive four-hands dinner celebrating culture, craftsmanship, and flavour.

From Hong Kong to Bangkok, Chef Liu looks forward to sharing the elegance and depth of Ningbo cuisine, bringing the flavours of his hometown to more guests.

For three nights only, we look forward to welcoming you in Bangkok for a taste of Ningbo, inspired by the mountains and the sea.





親切的長街蟶子寧波人說的「小鮮」，是與日常親近的小小鮮活：小的是身形，近的是人情。長街蟶子因寧海長街鎮而得名，長在三門灣鹹淡交匯的軟泥灘裡。清明過後，它隨春潮漸漸豐腴。薄殼裡的一口嫩與甜，是大海送回餐桌的老友，帶著東海灘塗本真的鮮甜。-In...
16/08/2026

親切的長街蟶子

寧波人說的「小鮮」，是與日常親近的小小鮮活：小的是身形，近的是人情。

長街蟶子因寧海長街鎮而得名，長在三門灣鹹淡交匯的軟泥灘裡。清明過後，它隨春潮漸漸豐腴。薄殼裡的一口嫩與甜，是大海送回餐桌的老友，帶著東海灘塗本真的鮮甜。

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In Ningbo, xiaoxian means humble seafood close to everyday life—small in size, close to the heart.

Raised in the brackish mudflats of Sanmen Bay, Changjie razor clams grow plump after Qingming. Tender and gently sweet, they return with the spring tide like an old friend, carrying the pure taste of the East China Sea.





AUTUMN AT YONG FU HONG KONGFollowing the Beginning of Spring (立春) and Beginning of Summer (立夏) menus, Yong Fu Hong Kong’...
13/08/2026

AUTUMN AT YONG FU HONG KONG

Following the Beginning of Spring (立春) and Beginning of Summer (立夏) menus, Yong Fu Hong Kong’s Four Seasons Banquet continues with its Beginning of Autumn (立秋) 🍂🍂chapter. This limited-time tasting menu will be available from 10 August to 9 September.

Inspired by Ningbo’s culinary traditions and the changing season, Chef Liu Zhen brings together four essential elements—flavour, technique, ingredients and tableware. Delicate and robust flavours are carefully balanced through time-honoured techniques such as fermentation, pickling and steaming. Seasonal autumn produce and exceptional ingredients from land and sea are served in exquisitely selected vessels, reflecting the refinement and abundance of Ningbo cuisine.

The Highlights of Beginning of Autumn (立秋宴) Tasting Menu:

APPETISER
🌟Dried Shrimp with Purple Chinese Cabbage
🌟Squid Tubes with Roe in Pickled Mustard Sauce
🌟Caviar and Marinated Sea Whelk with Fermented Rice W**e
🌟Braised Japanese Kanto Sea Cucumber with Ningbo-Style Wok-braised Greens

SOUP
🌟Chilled Pear Soup with Fritillary Bulb and Butterfly Clam

MAIN COURSE
🌟Marinated Mantis Shrimp Beancurd Roll with Petit Manseng W**e
🌟Braised Lobster with Tomato, Chestnuts, Lotus Seeds, Yunnan Pumpkin, and Chanterelles
🌟Spicy Mala Braised Pan-Fried Fish Cheek with Avocado and Tofu
🌟Braised Yellow Cattle Beef with Black Tiger Paw Mushrooms（Sarcodon Aspratus）and Oil-and-Salt Potatoes
🌟Braised Winter Melon with Dried Baby Anchovies and Conpoy

Dim Sum / Dessert
🌟Pan-Fried Dumplings with Mi-iuy Croaker and Shrimp Paste
🌟Bird's Nest Peach Ice Cream with Coconut Oil

The Beginning of Autumn Tasting Menu is priced at HK$2,888, plus a 10% service charge, per guest. Available for a limited time only, the menu requires reservations to be made at least three days in advance.

📅 10 August–9 September
☎️ +852 2881 7899
📱 WhatsApp: +852 5573 0202





甬府香港「四季宴」步入立秋篇。承接「立春宴」與「立夏宴」的匠心，劉震主廚以「味、技、材、器」四重進階，巧妙駕馭淡與濃，融匯甬幫發酵、醃制、蒸煮等多重技藝，以秋日的果蔬與山海時鮮入饌，再搭配考究器皿，盡顯寧式美學的清雅與豐饒。「四季宴·立秋篇...
06/08/2026

甬府香港「四季宴」步入立秋篇。

承接「立春宴」與「立夏宴」的匠心，劉震主廚以「味、技、材、器」四重進階，巧妙駕馭淡與濃，融匯甬幫發酵、醃制、蒸煮等多重技藝，以秋日的果蔬與山海時鮮入饌，再搭配考究器皿，盡顯寧式美學的清雅與豐饒。

「四季宴·立秋篇」現已接受預訂
8月10日至9月9日限定呈獻。

查詢與預定，請致電：
☎️852-2881 7899

Address

Hong Kong

Opening Hours

Monday 12:00 - 15:00
18:00 - 23:30
Tuesday 12:00 - 15:00
18:00 - 23:30
Wednesday 12:00 - 15:00
18:00 - 23:30
Thursday 12:00 - 15:00
18:00 - 23:30
Friday 12:00 - 15:00
18:00 - 23:30
Saturday 12:00 - 15:00
18:00 - 23:30
Sunday 12:00 - 15:00
18:00 - 23:30

Telephone

+85228817899

Website

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