One of my favourite things about dining in Hong Kong is the wealth of Chinese regional cuisine options , and I have long wanted to visit @yongfuhk and its Ningbo cuisine.

The Yong Fu chicken is a must pre- order dish , the skin and flesh are separated and you are encouraged to wrap into pancakes a la Peking duck . The green chilli sauce is also a perfect pairing for this dish , and the chicken is driving plenty of flavour . Absolute crowd pleaser .

Raw mud crab is sweet and meaty with a great soy sauce, ginger and coriander dressing.

Chinese broccoli stem is a fresh chilled appetiser and a terrific showcase of knife work .

Razor clams are plump and generous with a terrific garlic forward chilli sauce .

Braised cuttlefish and pork belly- sweet and savoury , reminiscent of Chiu chow presentation.

Bombay duck is deep fried and has lovely texture but perhaps remains a slightly acquired taste .

Homemade pork buns are herbaceous and the pork is kept in chunks for plenty of texture .

To finish a text book Wagyu fried rice , perfect coating of oil and Unami notes on every grain of rice . Less