YUÈ garners Gold with Distinction Award at 2015 Best of the Best Culinary Awards
|Steamed minced meat with foie gras and scallops||Chef Lai sent two of his apprentices to attend the competition, Chef Wu (middle) and Chef Leung (left) with judge.|
YUÈ garners Gold with Distinction Award
at 2015 Best of the Best Culinary Awards
We are delighted to announce that YUÈ has been awarded the Gold with Distinction Award in the minced meat category the 2015 Best of Best Culinary Awards organized by the Hong Kong Tourism Board. This marks the second time YUE has garnered this high honour from the Awards which they won for the first time in 2010.
In its 14th 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 (Chiu-Chow style dumplings), minced meat dishes, mushroom and vegetable dishes, and chicken pot. A total of nine dishes were bestowed the highest honour – Gold with Distinction Award. The reception of this Award is testament to YUÈ’s commitment to crafting Cantonese dishes with enthusiasm and creativeness.
The winning dish, Steamed minced meat with foie gras and scallops, incorporates traditional Chinese cooking skills and Western culinary knowledge. Pan-fried and chopped foie gras is placed on top of and steamed with minced meat. The rich and buttery oil of the foie gras melts over the minced meat as the mixture is steamed, giving the pork a heavenly aromatic taste. Scallops are then added to complement the meat with the delectable sweetness of seafood. Last but not least, salted egg yolk and spring onions garnish the combination, enriching the texture of this traditional Chinese family style dish. After all the ingredients are well set, the stunningly beautiful dish is then moved to a preheated stone pot that pan-fries the lower layer of the minced meat so guests can savor two styles of minced meat in the same dish.
What caught the eye of the judges was the final creative touch of this extraordinary, yet classic, dish. Executive Chef Lai Ching Sing amazed all judges by creating a droplet of molecular meat sauce on top of this masterpiece. Guests puncture the droplet before enjoying the dish, allowing the sauce to gradually soak into the pork as it flows and sizzles inside the stone pot. One of the judges, international food connoisseur William Mark, also complimented this genius creation in his food column in the Hong Kong Economic Journal on 26 June 2015.
The mouth-watering dish will be launched at YUÈ on 1 August 2015. Guests can enjoy a 20% discount on the award-winning dish in August, as part of the HKTB’s Hong Kong Summer Fun promotion. The price of the dish is HK$188 for a four-person serving or HK$138 per person. Come and savor this exceptional creation from YUÈ’s culinary team!
City Garden Hotel – YUÈ
Address: 1/F City Garden Hotel, 9 City Garden Road, North Point, Hong Kong (Fortress Hill MTR station Exit B)
Tel： 2806 4918
Mr Austin Chiu