Situated on the relaxing, greener side of the city, Sheraton Hong Kong Tung Chung Hotel is a 5-star establishment with matching culinary excellence. The hotel features four distinctive dining options, serving everything from classic Cantonese to a sizzling American grill, and from international fine wines to outstanding local brews.
At the helm as Executive Chef of Sheraton Hong Kong Tung Chung Hotel, David R.C. Parkin oversees the culinary operations of the hotel including different outlets and Banqueting.
Having honed his skills at some of the world’s best and toughest kitchens, including The Ritz in London, Parkins adopts a creative yet direct approach to please the palates of his guests. Using only ingredients of the highest quality, he supplements imported products with local produce to create clean, honest dishes. For instance, organic honey, sourced from the nearby farm in Lantau, is used to craft barbecue pork at Yue, and cocktails at Sunset Grill.
YUE
Specializing in authentic Cantonese fare with a contemporary creative kink, Yue is the hotel’s modern and elegant Chinese restaurant that has built up a reputation for fine dining. Elegant and refined, the restaurant features bright interiors with contrasting mahogany wood finishes, and Chinese paintings that lend an air of sophistication to the overall ambience.
From timeless dim sum and classic stir-fry dishes to locally sourced seafood, this restaurant on Lantau Island features a selection of premium Chinese teas and its own wine cellar that meet the desires of discerning gourmands.
Guests are greeted with an array of refreshing appetizers, including Chilled Cucumbers with Garlic in Black Vinegar; Marinated Jellyfish with Sesame in Black Vinegar and Chili Oil; and Roasted Chicken Liver Glazed with Honey served with Toasts. Alternatively, you can delve into Yue’s renowned barbecue specialties, such as Roasted Suckling Pig, or Barbecue Iberian Pork Glazed with Honey.
If you’re a soup fanatic, you will revel in the Double-boiled Assorted Dried Seafood Soup which includes such luxury ingredients as Yoshihama abalone (40 heads), fish maw and sea cucumber. Or load up on nutrients with the exquisite Bird’s Nest soup, cooked together with some of the most desired ingredients like crab roe.
Weaving magic with dried or live seafood, premium meats and an extravaganza of complementary ingredients is Chef Jacky Chi Keung Chung who earned his first Michelin Star honour in 2011. Starting his culinary career as an apprentice at the age of 13, Chef still crafts dishes with the same fire of the wok that he has finessed to much acclaim over the years.
Conclude your meal with delectable desserts such as Tofu Chrysanthemum in Sweetened Ginger Soup, or Double-boiled Peach Resin with Ginseng and Red Dates.
YUE
Address: Level 2 Sheraton Hong Kong Tung Chung Hotel, Tung Chung, Lantau Island
Tel: 2535 0028
Email: sh.hkgsc.yue@sheraton.com
