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。

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 Wine
🌟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 Wine
🌟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

鹽炒肉雞樅菌寧波人善用鹽，深信一把鹽足以喚醒食材深處的香氣。這一次，劉震主廚從傳統鹽炒堅果的技法中得到靈感，以粗鹽乾炒精選五花肉。高溫慢慢逼出水分，肉質愈發緊實爽彈，脂香也被烘得格外醇厚。雞樅菌則堅持手工撕製，保留天然纖維與細密孔隙。經過蒸...
30/07/2026

鹽炒肉雞樅菌

寧波人善用鹽，深信一把鹽足以喚醒食材深處的香氣。

這一次，劉震主廚從傳統鹽炒堅果的技法中得到靈感，以粗鹽乾炒精選五花肉。高溫慢慢逼出水分，肉質愈發緊實爽彈，脂香也被烘得格外醇厚。

雞樅菌則堅持手工撕製，保留天然纖維與細密孔隙。經過蒸製，豐潤的肉脂裹著鹽香，緩緩滲入菌絲之間。

菌有菌的清香，可謂“山中君子”；肉有肉的濃香，恰似“人間煙火”。一厚一輕，彼此成全。

當山野清鮮遇上寧波鹽香，
第一口，品鮮，第二口，添飯🍚

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Inspired by Ningbo’s traditional salt-roasting technique, Chef Liu Zhen dry-roasts pork belly with coarse salt, giving the meat a firm texture and deep, rich aroma.

The Jizong mushrooms are torn by hand to preserve their delicate fibres. As they steam together, the mushrooms absorb the savoury pork fat and gentle saltiness.
The pork is rich and satisfying, while the mushrooms bring a fresh, earthy fragrance.

One bite for the flavour,
and the next with another bowl of rice🍚





甬府香港本週人物🧑‍🍳潮州人陳永鐸，2023年2月27日來到甬府香港，負責爐灶。外表斯文白淨，戴一副黑框眼鏡，笑起來嘴角總是微微上揚。常年站在灶前，他身形略微前傾，做起事來卻十分利落，一整套流程乾淨流暢，一氣呵成。永鐸早年從川菜、湘菜入行，...
26/07/2026

甬府香港本週人物🧑‍🍳

潮州人陳永鐸，2023年2月27日來到甬府香港，負責爐灶。

外表斯文白淨，戴一副黑框眼鏡，笑起來嘴角總是微微上揚。常年站在灶前，他身形略微前傾，做起事來卻十分利落，一整套流程乾淨流暢，一氣呵成。

永鐸早年從川菜、湘菜入行，調味功底扎實。跟隨劉震主廚的幾年間，他逐漸掌握甬菜的技法與味道。落味果斷，拿捏分寸，能領會主廚想要的味道。

廚房有時如舞台般讓人有成就感，有時似戰場要救火衝鋒，持重如永鐸在這空間之內，安心學習，日日生長。

鮮蓮百合炒河蝦仁盛夏中，鮮蓮正當季。蓮子以手剝，護其鮮其嫩，樣子就惹人憐愛。九年百合外表清雅，內里甜味出挑；河蝦仁瑩潤彈嫩，滋味比海蝦更有張力。三種可各自成菜的素材，如此相遇，如三位淑女結伴出遊、泛舟蓮池。主廚只需要旺火輕輕翻炒，味道點到即...
22/07/2026

鮮蓮百合炒河蝦仁

盛夏中，鮮蓮正當季。蓮子以手剝，護其鮮其嫩，樣子就惹人憐愛。

九年百合外表清雅，內里甜味出挑；河蝦仁瑩潤彈嫩，滋味比海蝦更有張力。

三種可各自成菜的素材，如此相遇，如三位淑女結伴出遊、泛舟蓮池。主廚只需要旺火輕輕翻炒，味道點到即止。入口有河鮮的靈動，更有蓮與百合的靜雅，白與嫩綠之間，彷彿還留著一點水邊的涼意。

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Fresh lotus seeds are hand-peeled at the height of summer, preserving their delicate sweetness.

Nine-year lily bulbs bring gentle notes of honey, while river shrimp are pearly and springy, with a livelier flavour than sea shrimp.

Briefly tossed over high heat, the three retain their own character yet come together with quiet grace—like three ladies drifting across a lotus pond. Fresh, elegant, and touched by the coolness of the water.





一味清夏 · 海蜒冬瓜海蜒冬瓜，是寧波人餐桌上的一味清夏。海蜒個頭雖小，鮮味卻濃，是沿海人家為家常菜提鮮的天然滋味。與清潤的冬瓜同煮，咸鮮慢慢滲入柔軟的瓜肉，又被冬瓜的清甜輕輕化開。入口柔軟，咸鮮中帶著淡淡清甜，湯清、味鮮而輕盈，最懂得安撫...
19/07/2026

一味清夏 · 海蜒冬瓜

海蜒冬瓜，是寧波人餐桌上的一味清夏。
海蜒個頭雖小，鮮味卻濃，是沿海人家為家常菜提鮮的天然滋味。

與清潤的冬瓜同煮，咸鮮慢慢滲入柔軟的瓜肉，又被冬瓜的清甜輕輕化開。入口柔軟，咸鮮中帶著淡淡清甜，湯清、味鮮而輕盈，最懂得安撫盛夏的胃口。

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A refreshing taste of summer from Ningbo.

Tiny dried anchovies bring a deep natural savoriness to the delicate winter melon. Soft and subtly sweet, with a clear, light broth, this gentle dish is made for the summer appetite.





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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