Tucked away from the hustling and bustling city center of Hong Kong in the North Point lies a very special 1 Michelin Star restaurant located on the first floor of the City Garden Hotel, Hong Kong. ‘Yue’ meaning Cantonese in Chinese, is the name of this restaurant serving contemporary Cantonese cuisine. Its master chefs create unique delicacies that incorporate the fundamentals of traditional Chinese cooking. Yue Restaurant has been receiving the 1 Star Michelin Awards for many years consecutively, showing its persistence towards the spirit of maintaining its quality of food and customer satisfaction. Not only is Yue a Michelin Star restaurant, some of its dishes have also won various awards in the culinary industry presented by the Hong Kong Tourism Board. 

‘Steamed Minced Pork with Foie Gras and Scallops’ 

(Gold with Distinction Award, 2015 Best of the Best Culinary Awards by Hong Kong Tourism Board – Minced Meat Dish Category)

This very clever dish is served with an impressive sizzling hot stone pot where the carefully selected ingredients each compliment another to achieve an ultimate taste. Fresh spring onions, salted egg, South Australian scallops, braised red wine foie gras and well minced pork crowned with a gastronomical sauce ball are all steamed to perfection. One would have to break the sauce ball to allow the sauce flow out from its mold. This dish is ready to be tasted once the sizzling sound is heard.

‘Gold Coast Starlight’ Shrimp dumpling, golden crispy taro dumpling and baked puff pastry

(Gold Award, 2011 Best of the Best Culinary Awards -Dim Sum Category)

Gold Coast Starlight is not one dish but a combination of three very uniquely crafted dim sum servings served on one plate. The shrimp dumpling comes in a bamboo steamer whereas the golden crispy taro dumpling is made with cheese and seafood sitting on a flower shaped cracker. Last is the baked puff pastry with egg custard that is moulded into the shape of a very cute little chicken. 

‘Seared Star Garoupa Fillet with Fish Maw on Egg White with Truffles Sauce’ 

(Gold with Distinction Award, 2010 Best of the Best Culinary Awards – Seafood Category)

This award-winning dish consist of many unique and vibrant colours, allowing diners to easily mistake this dish for a dessert at first glance. There are four layers to this dish, the very top is a perfect combination of freshly cooked sea caught Garoupa and fish maw with a pinch of fine black truffles. Beneath this lay three striking layers of colours where the top orange layer is made from carrot, followed by a green layer from green vegetables and pure egg white as the cushioning. 

‘Scallop and Sakura-bi Rice Cannelloni’

(Gold Award, 2016 Best of the Best Culinary Awards – Dim Sum (Rice Rolls) Category)

If translated directly from its Chinese description, this 2016 Gold Award winning dish literally means the ‘Rice Cannelloni Pearl’, which fits perfectly because of how this dish is presented. There are two main preparations to this dish. First, the master chef would have to fry the inner ingredients before wrapping it in a soft layer of steamed rice cannelloni. Next, a gastronomical 

sauce ball is placed on top before it is served on a seashell, perfectly resembling a pearl from a shell. 

「粵」位于香港城市花園酒店1樓，是連获米其林一星餐厅殊荣多年的城中粵菜食府。「粤」选用新鲜食材，凭着经验丰富的厨师团队，保留香港粤菜传统的精髓，巧思独特的惊喜菜式获奖连连，成了新派粤菜的典范。

「粵」菜单上得奖的粤菜有：“雪嶺紅梅映松露”、“白翠紅玉藏珍地”、“亮点 ： 笋尖鲜虾饺皇、海皇芝心芋角、奶黄金鸡酥”、“珍珠肠粉”等等。

“笋尖鲜虾饺皇、海皇芝心芋角、奶黄金鸡酥（荣获2011美食之最大赏金奖-点心组）” 就是用不同手法呈现的虾饺、芋角和奶黄酥，玲珑可爱，看了很舍不得吃。

“雪嶺紅梅映松露”
(荣获2010年度美食之最大赏至高荣誉金奖-海鲜组)
这道菜共分四个层次：上层是东星斑鱼肉，附加花胶、露笋和黑松露。第二、三层的蛋白中分别混合了新鲜的绿色菜汁和红色的萝卜汁，最底层则是上汤纯蛋白。其绿、红、白的三色三味蛋白，十分香滑，入口即溶。

“珍珠肠粉”
（荣获2016美食之最大赏金奖-点心：肠粉组）
用上带子、甜豆、樱花虾、矜贵的黑松露作饀料，配搭自家调制的肠粉浆，制成口感香滑的“珍珠肠粉”。“珍珠肠粉”作两种食法：蒸和炸，不同口感，再搭上类似蛋黄球的分子料理“肉汁浓汤”盛装在带子壳上。

“白翠紅玉藏珍地”
(荣获2015年度美食之最大赏至高荣誉金奖 – 肉饼组)
则是一道用热石锅呈现的玩味极品肉饼，用上了珍贵的带子、鹅肝，还综合了分子料理素材制作的“肉汁鼓油”。“白翠紅玉藏珍地”由6个元素组成：葱花、咸蛋黄粒、南澳带子粒、红酒浸醃煎香鹅肝粒、剁碎的五花腩肉饼和肉饼上端的分子料理“肉汁鼓油”，层叠元素铺在肉饼上同蒸。上菜时，要先扎破分子料理“肉汁鼓油”，让汁液流泻入热石锅里的肉饼沙沙作响后才品尝。

「粵」每一道的得奖的粤菜，绝不空是卖弄花巧翻新上菜，而是认真地去了解每一道菜式的制作材料和过程，其中精湛的厨艺功夫，令人咋舌。

English text by CHT, Chinese text & photography by Layzhoz Yeap