Yue at Sheraton Hong Kong Tung Chung Hotel offers creative yet authentic Cantonese and southern Chinese specialties in a contemporary setting.
Amongst its four distinctive dining concepts, the brand new Sheraton Hong Kong Tung Chung Hotel serves classic Cantonese dishes with a contemporary twist. Featuring timeless traditional dim sum, classic Southern Chinese stir-fry dishes and fresh locally sourced seafood, there are also signature dishes you will definitely return for once savored. Drinks-wise, the restaurant raises the bar with its own wine cellar and a selection of premium Chinese teas.
Designed with historical elegance in mind, the restaurant pays thoughtful tribute to Chinese culture. The bright interiors are enhanced with meticulous mahogany wood finishing and Chinese paintings, creating a subtle classic ambiance that elevates it from your run-of-the-mill Chinese restaurants.
Manning the culinary team at Yue is the young and energetic Chinese Executive Chef Jacky Chi Keung Chung, who brings over 34 years of experience to the dining destination. Born and bred in Hong Kong, the talented chef is recognised in the industry for helping Cuisine Cuisine earn its first Michelin Star in 2011. He is also the first Executive Chef under 40 to helm Lei Garden.
Having launched his career at the age of 13, he still thrives with the same fire of the wok that he has finessed to much acclaim. In addition to overseeing Yue, he will also lead the Chinese banqueting kitchens. At Yue, Chef Jacky will introduce three of his renowned signature dishes: Chilled Sliced Abalone in Homemade Sichuan Sauce, Simmered Chinese Cabbage with Yunnan Ham, and Marinated Shredded Chicken with Black Truffle Paste.
Yue
Address: 2/F Sheraton Hong Kong Tung Chung Hotel, Tung Chung, Lantau Island
Telephone: (852) 2535 0028
Email: sh.hkgsc.yue@sheraton.com
Opening hours: Lunch 12:00 – 14:30, Dinner 18:00 – 22:00
Payment method: Amex, VISA, Mastercard, Union Pay, JCB, WeChat Pay, Alipay, Cash
Signature dish: Roasted Marinated Pigeon, Steamed Shrimps Dumpling with Citrus and Lard, Tofu Chrysanthemum in Sweetened Ginger Soup
