Winter menus, festive releases and fresh arrivals fuel a lively week in Hong Kong dining
As December gathers speed, Hong Kong’s dining scene is matching the momentum. Kitchens across the city are rolling out winter menus, festive collaborations and limited-edition treats at a pace that guarantees no one will be short of something new to taste.
Yet amid the bustle, there’s still a thread of thoughtfulness running through it all. Familiar flavours reworked with care, seasonal dishes built for comfort, and small indulgences that remind us why this is one of the most uplifting times to eat in the city.
It’s a spirited, full-to-the-brim stretch into the holidays, and this week’s news captures that energy: from fresh arrivals to clever winter specials and soft, celebratory bakes. Here’s what’s new.
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Winter’s Ningbo Table
Yong fu’s flavourful South African dried abalone in golden chicken broth
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Yong Fu Hong Kong marks the season with new winter set lunch and dinner menus running from December 15 to March 14, each shaped by executive chef Liu Zhen’s precise, ingredient-led take on Ningbo cuisine. The lunch menu (HK$498 per person) assembles ten dishes, from oil-poached sand eel and air-dried goose wing to winter melon, dried scallop and snow swallow gum thick soup, before moving into rotating fried bites such as the evergreen spring roll layered with greens, shredded pork and bamboo shoots, and a line-up of seafood that might include steamed East Sea fish with Huadiao wine or razor clams with preserved vegetables.
Dinner (HK$1,398 per person) stretches to thirteen dishes and leans richer, opening with raw marinated hairy crab or fish cake tartlets with caviar and sweet peas, followed by a choice of broths and a crisp interlude featuring Bombay duck spring roll or crispy avocado. Seasonal signatures: South African dried abalone in golden chicken broth, or a stew of hairy crab roe, tofu and rice cakes, anchor the meal, which closes with dumplings or fermented sour soup noodles and, for the traditionalists, a Ningbo sesame glutinous rice dumpling.
