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Modern Twist of Traditional Cantonese Flair

Steamed Giant Garoupa and Shrimps Dumplings with GingerSteamed Bamboo Pith and Fungus Dumplings with Assorted Mushrooms
Steamed Giant Garoupa and Shrimps Dumplings with GingerSteamed Bamboo Pith and Fungus Dumplings with Assorted Mushrooms

 

Hong Kong, 1 August 2014 For three consecutive years, the one-Michelin-starred Cantonese restaurant YUE at City Garden Hotel is highly regarded as the dining destination perfect for business gatherings and discerning gourmets. YUE has also garnered an excellent reputation for presenting creative and delicious dim sum favourites.

Among the numerous accolades the restaurant has attained, YUE at Hong Kong Gold Coast Hotel received the prestigious Gold Award at Hong Kong Tourism Board’s Best of the Best Culinary Awards 2011 for “Gold Coast Starlight”, affirming its leading position in Cantonese dim sum.

Other than such time-honoured dim sum delicacies such as Steamed Barbecue Pork Buns, Chef and his team have deftly combined traditional ingredients with modern cooking techniques to create innovative interpretations of dim sum treats:

Gold Coast StarlightGold Coast Starlight dim sum platter is the signature dish at the award-winning YUE Chinese restaurant. To create the perfect shrimp dumpling, each must weigh between 19-26 grams, and the wrapper should be chewy, with no less than 18 folds on the surface. The additional ingredient to the shrimp dumpling is bamboo shoots. For the Classic Deep-fried Taro Dumpling, melted cheese and succulent seafood are added to the filling. The baked pastry filled with custard is a clever East-meets-West design, using white chocolate to create the nest for the chicken-shaped pastry.
Steamed Scallop and Pork DumplingsMushrooms, minced shrimp and pork are mixed together, seasoned and then wrapped. YUE’s culinary team has been known to occasionally add scallops in the dumplings. Tasting different from traditional Siu Mai, this Steamed Scallop and Pork Dumpling offers a surprising yet delightful crumbly texture.
Steamed Giant Garoupa and Shrimps Dumplings with GingerThis dumpling created to look like fishes is always popular with guests because of its unique presentation. The dumpling is stuffed with minced garoupa, shrimp, carrots and zucchini, resulting in an appetising taste.
Deep-fried Glutinous Rice Dumplings with Assorted Meat and PearGlutinous Rice Dumplings are an integral part of dim sum, yet YUE has created one that strikes a delicious balance of sweet and savoury. It is deep-fried to give the dumpling a crispy crunch on the outside, while the inside is stuffed with assorted meats and pear cut into cubes that give a slightly sweet taste but not too greasy overall.
Steamed Bamboo Fungus Dumplings with Assorted MushroomsVegetarians and those prefer healthy eating will appreciate this delicate dim sum dish. The dumping features ingredients such as fresh mushrooms, carrots, zucchini and water chestnuts for an added crunch. They are then wrapped in a delicate bamboo fungus web, making them an ideal culinary choice for this season.
Congee with Crab MeatThe succulent crab meat is carefully extracted from the crab legs before the crab shells are used to make the stock. Pearl rice is then added to the broth, soaking up the shellfish flavour. Just before serving the crab meat is added to this delicious dish.
Chilled Sago Soup with Osmanthus JellyA refreshing and must-have dessert, particularly for this season at YUE is its creative twist of the traditional Chinese Osmanthus Pudding. By adding the juicy red dates and sago to the osmanthus jelly, the dessert is delectable and sweet.

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YUE
1/F City Garden Hotel, 9 City Garden Road, North Point, Hong Kong
Reservations: 2806 4918
Opening Hours:

Mon - Fri

11:30 - 15:00

18:00 - 23:00

Sat - Sun & PH

10:30 - 15:00

18:00 - 23:00

  

Media Enquiries: 
Fred Ng
2806 4093
fredng@citygarden.com.hk

 

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