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Yue
The recent opening of the Sheraton hotels complex in Tung Chung is welcome news to the North Lantau community in search of qualitydining outlets. The large complex, located along the waterfront of East Tung Chung, houses the 218-room Sheraton Hong Kong Tung Chung Hotel and the 1,001-room Four Points by Sheraton Hong KongTung Chung. To cater to the ever-diverse dining demands of the burgeoning Tung Chung community, the Sheraton Hotel has thoughtfully created several dining concepts that are sure to be embraced by foodies and the wider public.
Our culinary destination this month is Yue, the noted Cantonese restaurant at the Sheraton Hong Kong Tung Chung Hotel, which offers much to impress. The elegant décor of the expansive restaurant is contemporary Chinese, its dining area smartly furnished with comfortable, upscale furnishing and adorned with artworks. There are two private rooms set aside, with the larger one enjoying access to a private terrace.
The restaurant is helmed by Executive ChineseChef Jacky Chung, who brings over 30 years of well-rounded Cantonese cooking acumen to Yue. Chef Chung strives to create a quality and health conscious menu combining authentic regional Cantonese cuisines, using seasonal ingredients from across the world, immaculately prepared and presented.
As a bonus, the hotel is launching an initiative to encourage the use of ingredients produced by local producers in Lantau, with one option being honey from Hong Kong’s own honey farm in nearby Mui Wo.
For our lunch, we tried a mix of dim sum itemsand classic Cantonese soup, roasted and wok-frieddishes. We started with a trio of dim sum: SteamedShrimps and Pork Dumplings with Citrus ($68/3pieces); Baked Taro Pastry with Roasted Duck andKing Oyster Mushroom ($88/3 pieces); and Pan-friedBuns with Minced Wagyu Beef in Teriyaki Sauce($88/3 pieces) – an innovative use of the wagyu.Steamed Lotus Roots Glazed with Honey andSesame ($98/person) came next. We liked the sweetand subtly spicy flavour of the crispy fried lotus-rootslices. The honey from Mui Wo is put into good use, asit also serves in Stewed Beef Glazed with Honey andTurnip Cakes ($128).
Soup of the Day – Boiled Pork Ribs Soup withFig, Chayote and Sweet Corn and Rice Bean ($108)is rich, flavourful and yummy. Stir-fried Sliced IberianPork Belly with Zucchini ($228) was next, and it wasa real treat – the pork meat is tender to the bite anddeliciously tasty, contrasting nicely with the crunchyzucchini slices. Next came Roasted Marinated Pigeon($118/piece) – an award-winning dish of Chef Chung’screation; the medium sized squab, chosen for itsflavour, is thoroughly marinated in a secret sauce beforeroasting it wok-style.
We wrapped up the meal with Simmered SeasonalVegetables with Tomatoes and Mushrooms in Fish Broth ($228), a wonderful dish, and Braised TossedNoodles with Shrimp Roe in Abalone Sauce plusChilled Mango Cream with Sago and Pomelo ($58)and Chilled Black and White Sesame Rolls ($58).
Our visit to Yue proved to be thoroughly enjoyableand appetising – we appreciate the quality of the food,the preparation care that goes into it, and the elegantand relaxed ambience. Yue is surely destined to be thelatest dining hotspot in Lantau. Give it a try!■
