YUÈ earns Gold Award at 2016 Best of the Best Culinary Awards - Dim Sum (rice roll) Category
|Scallops and sakura ebi rice rolls||Mr. Charles Lui, Executive Assistant Manager of City Garden Hotel (left), Chef Lai (right) and two Chefs of YUÈ|
YUÈ earns Gold Award at
2016 Best of the Best Culinary Awards - Dim Sum (rice roll) Category
We are delighted to announce that YUÈ received the Gold Award in the “Dim Sum – rice roll” category at the 2016 Best of Best Culinary Awards organized by the Hong Kong Tourism Board. The award-winning dish will be included in YUÈ’s a-la-carte menu starting next month.
In its 15th year, the Best of the Best Culinary Awards is among the oldest and most reputable events in the catering and dining industry in Hong Kong. By recognising high-quality signature Chinese dishes and promoting them to visitors and local residents, the event helps to uphold Hong Kong’s image as the culinary capital of Asia. This year’s event featured four categories: dim sum (rice roll), pork dishes, egg dishes, and crab dishes. This award is another testament to YUE’s commitment to crafting Cantonese dishes with enthusiasm and creativeness.
The winning dish, Scallops and Sakura Ebi Rice Roll (HK$88), incorporates traditional Chinese cooking skills and molecular gastronomy. Using scallops, snap peas, dried sakura shrimps and black truffle paste as ingredients, the ensemble is wrapped in a silky, home-made rice roll. Scallops, snap peas and sakura shrimps are light in flavour which complements black truffle’s intense and sharp taste. The rice roll itself, is prepared two ways, half of the rice roll is flash-fried until it turns into a crispy gold colour while the other half is steamed until it turns slightly transparent. The highlight of the dish is a pearl made from soy sauce and a broth infused with the essence of pork meat, chicken feet and JinHua ham and prepared according to the principles of molecular cuisine.
Prices are subject to 10% service charge.
For reservations and enquiries, please call 2806 4918.
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