i. Biography
Liu Zhen’s cooking at Yong Fu Hong Kong in Hong Kong is built on Ningbo cuisine and executed with a steady, exacting hand. The work is regional without being literal-minded: dry braised pomfret with fermented chilli sauce and Chinese celery shows how a classic can be tightened, clarified, and presented with precision. In that dish and across the menu, tradition is treated as a working structure, not an exhibit.
The Climb
Training at Chinese Culinary Institute gave Liu Zhen the base that serious kitchen work requires: technique, discipline, and repetition. The next step, Executive Chef at five-star hotel, put those habits under the pressure of consistency and scrutiny, where control matters as much as speed and every service has to land cleanly. The progression of those roles reads as a steady build toward command. By the time Liu Zhen took on the role of Executive Chef at Yong Fu Hong Kong in 2019, the method was already clear: each position had added another layer of exactness, shaping a chef prepared to carry a restaurant closely identified with Ningbo cuisine. That background explains the poise of the current kitchen. The value of the ascent is not in drama but in accumulation—training, then hotel service, then a senior post that demands measured execution. Liu Zhen’s cooking reflects that sequence in the way it holds detail without excess.
Today
At Yong Fu Hong Kong in Hong Kong, the role of Executive Chef puts Liu Zhen in direct charge of a kitchen where Ningbo cuisine defines the framework. The menu depends on clarity of flavor, and his hand keeps the cooking controlled, disciplined, and properly legible. The aim is not decoration; it is to bring the regional vocabulary into focus. Dry braised pomfret with fermented chilli sauce and Chinese celery is the clearest example of that approach. The dish relies on contrast—depth from the braise, lift from the celery, and an added edge from the fermented chilli sauce—without letting any element blur the others. It is a signature that shows confidence in restraint and in the structure of the tradition itself.
Signature
Liu's signature dishes include 招牌十八斩 Mud Crab with Mashed Ginger and Coriander, dry braised pomfret with fermented chilli sauce and Chinese celery, chilled raw crab with ginger and coriander, and handmade dumplings with pork and shepherd's purse. Taken together, these dishes show a kitchen working across texture, temperature, and regional memory. 招牌十八斩 Mud Crab with Mashed Ginger and Coriander brings depth; chilled raw crab with ginger and coriander leans into freshness; handmade dumplings with pork and shepherd's purse point to handwork and control. The common thread is precision, with each dish kept clear rather than overworked.
Recognition
Liu's honors include Michelin star (2021), Asia's 50 Best Restaurants extended list, and Black Pearl One Diamond Award. These recognitions place Liu Zhen and Yong Fu Hong Kong within a closely watched field. Michelin star (2021), Asia's 50 Best Restaurants extended list, and Black Pearl One Diamond Award reflect attention earned through technique, consistency, and a clear regional stance.
Profile updated August 2026
FAQ
Asked of Liu
What is Liu Zhen's current role?
Liu Zhen is Executive Chef.
Where did Liu Zhen train or study?
Liu Zhen trained at Chinese Culinary Institute.
What recognition has Liu Zhen received?
Michelin star (2021).
