YUÈ
103
22
7
Restaurant: YUÈ
Offer: Have you thought of earning HKD1 = 1 mile through dining?
Mondays: HKD1 = 1 mile, Tuesday - Sunday: HKD2 = 1 mile! (Ask for Miles! Present your QR code when paying your bill.) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in partner restaurants in advance.
  • Bonus Miles will be credited to the members' account within 4-8 weeks after dine-in date.
Other Asia Miles terms & conditions apply
Restaurant: YUÈ
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, http://www.foodwisehk.gov.hk/en/food-wise-Eateries.php

Exit B, Fortress Hill MTR Station continue reading
All Branches (2)
Telephone
28064918
Introduction
The brand new Chinese restaurant Yue brings you authentic Cantonese cuisine in a chic and elegant setting. With its high ceiling and more than 9,000sq.ft of space, Yue is characterised by a mainly cream palette complemented with timber floors and walnut walls, glass and metal and sculptures and paintings, which conjures up a feeling of cozyness and serenity. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-2016)
Good For
Business Dining
Opening Hours
Today
11:00 - 15:00
18:00 - 22:30
Mon - Fri
11:00 - 15:00
18:00 - 22:30
Sat - Sun
10:30 - 15:00
18:00 - 22:30
Public Holiday
10:30 - 15:00
18:00 - 22:30
Payment Method
Visa Master AE Cash
Number of Seats
228
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
VIP Room
Eco-Friendly Details
Parking
Phone Reservation
10% Service Charge
Sea View
Restaurant Website
http://www.sino-hotels.com/hk/city-garden/tc/hong-kong-restaurants/yue/
About
城中熱門粵菜
「粵」是城中熱門粵菜食府之一,擁有經驗豐富的廚師團隊。連續多年榮膺《米芝蓮指南 香港澳門》一星食肆評級。秉承傳統手工粵菜技法,「粵」選用新鮮食材,菜式揉合精緻、美味與健康,為城中手工粵菜的典範。其中「雪嶺紅梅映松露」及「白翠紅玉藏珍地」,更獲得由香港旅遊發展局主辦的「2010美食之最大賞」至高榮譽金獎及「2015美食之最大賞」至高榮譽金獎。

「粵」環境優雅瑰麗,特設4至6人休閒廂座,知己暢聚,寫意悠然。另有半開放式水晶玻璃貴賓廳及獨立貴賓廳可供選擇。偌大主廳可靈活間隔成私人宴會廳,適合舉行各類大小宴會、商務會議及座談會等,更加是城中熱門的婚宴場地,最多可容納220位客人。

雪嶺紅梅映松露
此道菜共分四個層次,最底層是上湯純蛋白,第二、三層的蛋白中分別混合了新鮮蔬菜汁和紅蘿蔔汁,之後放上香港人最愛的東星斑、女士最愛的花膠及露筍,及有「廚房鑽石」之稱的黑松露,其入口嫩滑無比,令人一試難忘。
Offers
Restaurant: YUÈ
Offer: Have you thought of earning HKD1 = 1 mile through dining?
Mondays: HKD1 = 1 mile, Tuesday - Sunday: HKD2 = 1 mile! (Ask for Miles! Present your QR code when paying your bill.) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in partner restaurants in advance.
  • Bonus Miles will be credited to the members' account within 4-8 weeks after dine-in date.
Other Asia Miles terms & conditions apply
Review (172)
Level4 2018-08-17
1734 views
穩打穩紮型的餐廳於年輕人眼中或許不重要,可是仔細想一下,標奇立異的餐廳卻往往雷聲大,雨聲少,來得快時,走亦快,未能穩定地佔一席位。就在芸芸中菜廳之中,北角城市花園酒店內的粵就是其中一間實力型的中菜廳。 最近,酒店為了慶祝十週年誌慶,特意推出「粵菜名饌頌」來再次展現粵菜火喉之精髓,以煎炒煮炸炆燉蒸等的烹調手法製作。首先是濃杏汁煎花膠,花膠非常厚身,以雞湯來煎,表面帶點金黃,內裡則依然嫩身,最後淋上濃郁的杏汁,一下子將雞湯與杏汁的味道融合在一起,美味極了。 接著的炆鮑魚鵝掌則體驗了火喉的精髓,要知道要將鵝掌炆我軟腍而不失賣相是有一定技術的,加上鮑魚也被燜得軟滑,令人食指大動。 如果要說鮑魚鵝掌是濃味的表表者,那麼玉簮玻璃蝦球便是清淡的代表了。師父要將大蝦球去走色皮,再以快炒來保持蝦球的鮮嫩爽口,每一方面都極考技術;而另一方面配上一小塊酥香燒雲腿,入口外脆內軟,雲腿在酥炸之前需浸進蜜汁之中吸味,接著輕輕油泡,要做出乾身又香口的感覺,不油又不咸的境界。 再來是牛肝菌煮和牛面頰,將富含膠質的鮫頰燉煮,再加入香氣十足的牛肝菌來煮,令牛肝菌獨特的味道溶入牛面頰中,軟滑又美味。 臨近尾聲,端出了鮮蟹肉燴明珠來清新一下。明珠以冬瓜來作,入口軟綿帶爽口,鮮味來源自鮮甜的蟹肉,在炆煮中慢慢吸入蟹肉的鮮味,令兩者混為一體。 大家飽頓一餐後,以仙翁露來作結,杏汁中滿是嚼勁十足的仙翁米,配合寓意十足的名字,大家都吃得滿足。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-09-10
863 views
想食點心,又想坐得舒服,搵搵下見到呢間得獎酒店餐廳,又近港鐵站,啱哂。見到點心紙,唔洗諗就揀咗個得獎推介嘅亮點,有筍尖鮮蝦餃皇+海皇芝心芋角+奶皇金雞酥。毎賣相超吸引。小小嘅點心籠裝住一隻蝦餃,仲用咗甘筍片墊底,代替常見嘅牛油紙。芋角雖然比一般見嘅細隻,但少咗嘅只係芋蓉部份,食落就更突顥到芝心餡,仲有用芋頭絲編織成嘅小籃子裝住,好別緻。最得意嘅最後先食,估佢唔到,底層嘅係馬仔,而杯狀嘅竟然係白朱力,好特別!而佢嘅奶皇餡亦貴精不貴多,差不多融入咗個酥皮,唔會太甜。只係要留意金雞上嘅雞冠等裝飾係用糖霜做嘅,有點硬。生煎包同野菌包就試過唔少,生煎野菌包就第一次試,賣相同生煎包好似。食落唔會好油,餡都好足,好味!雞札係比轉傳統同普通嘅點心,呢度都有,但就加咗淮山,鮮淮山四寶雞札。腐皮包住雞肉,淮山取代咗一般酒樓用嘅芋頭,豬皮亦被魚肚取代,整體嚟講即刻清新咗,健康咗。好似好普通嘅點心即刻變得特別好味。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-08-03
1170 views
我知道佢不斷 將新舊粵菜推出市場啲長輩一聽到有話梅汁苦瓜就開心到不得了可惜一早賣曬實在係太可惜唔知係成本貴定係多功夫所以就唔再賣希望佢 會再次推出市場佢嘅桂花鴨我就覺得甜咗少少但係長輩們都食得好高興唔知係咪夏天嘅關係出嘅食物都係甜甜酸酸就算唔想食苦瓜嘅我都想 試下話梅汁苦瓜嘅味道anyways佢個滷大腸洗得夠乾淨 唔會出現咬唔爛嘅情況當然夠入味加埋 豆腐皮 有少少東南亞菜嘅感覺佢個豆漿黑白木耳真係令人耳目一新豆漿底夠滑 白木耳更係前所未聞真係未食過勁有咬口口感有啲似薄身嘅海蜇頭雖然我係叫瘦叉燒但係 肥肉瘦肉均勻口感一流服務梗係好啦下次一定要再嚟唔記得講佢個赤小豆鯪魚湯個湯底堅係濃厚飲一碗好似唔夠咁樣 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-07-14
1650 views
原來數年沒寫食評了,但吃過這頓飯不得不再動筆!來過「粵」數次,每次水準都能保持!這次再拿獵了曾吃過最好的,做就了代朋友特別編製的這頓生日飯!一貫以來,這裏的菜式並無花巧,而是踏踏實實的做出粵菜真功夫。裝潢並不豪華,而是與服務一樣令人覺舒服、周到!頭盤少不了refreshing的「柚子西醋車厘茄」,近期至愛時令「紫薑皮蛋鴨肉卷」,以及「蜜汁燒鳝」而捨棄了义燒因更少地方做得這麼皮脆肉嫩!選了「黃金鮮魷」令四味頭盤更有層次!必吃菜當然是得獎作「雪嶺紅梅映松露」吧!這道菜名字很美,最佩服是每次做出來都是一式一樣的水凖!黑松露配上煎封東星班在上,配以三層由濃至淡味的甘荀、蔬菜和原品蛋白,一次過滿足了視覺、味覺和口感!「醸焗鮮蟹蓋」這道老式巧手粵菜是人吃人愛,不能沒有!要特別訂製的「花膠黃炆雞」用大量雞來餚制汁料,絕對是冇得輸!再㸃粗麵撈汁,一滴也沒有放過!這次人不多,吃不下湯,也要提提這家的燉湯絕不遜色,特別是「花膠杏汁燉蹄筋」及「川芎百子燉龍躉」!包尾的甜品「阿膠棗皇糕」亦是必吃之選,尤其冬天更合適!驚喜發現這次首嘗的「奶皇煎堆仔」及夏令「芒果凍布甸」也令人食指大動!原來連生日蛋糕我們共吃了14味菜,難怪連肚皮也凸了出來!再次感謝多次為我傷腦筋寫菜的朋友P及邀請吃飯的朋友V,令我再次大飽口福 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-06-24
1575 views
不經不覺,北角星級中菜廳「粵」已經十週年,更厲害的是當中連續五年「粵」都獲得米芝蓮一星榮譽。 為慶祝餐廳十週年,「粵」特意推出了以粵菜十種烹調技巧處理的「粵菜名饌宴」,讓大家好好品嚐粵菜真味。十種技巧分別是煎、炆、蒸、炒、燉、煮、炸、燴、煀、扣,這天受到公關邀請,率先來到「粵」試試其中的幾款,感受一下粵菜的千變萬化。 第一道菜式「煎」,濃杏汁煎花膠已經先聲奪人,原片大花膠要煎香但不煎濃,時間和火候非常重要,「粵」的行政總廚賴正成師傅率領的團隊就有這份功力。最驚喜的是伴花膠的特濃雞汁和杏汁,這特濃雞汁之前已經在這裡試過,是以原隻鮮雞煮後只取雞油雞汁而成,和杏汁竟比奇地匹配,絕對色香味俱全,精彩。 第二道菜是「炆」的炆鮑魚鵝掌,也是很多香港人喜愛的菜式。鮑魚經四小時炆煮後非常軟腍,和充滿金華火腿香的鵝掌配合得絲絲入扣,是粵菜中的經典菜式。 接下來是「炒」,晶瑩剔透的玉簪玻璃蝦球,事前功夫一點都不少。師傅先把蝦背穿上火腿條、冬菇條和幼菜心,讓蝦球看起來像枝玉簪。接下來炒製也是真功夫,師傅要好好控製火候,才能把蝦球炒得晶瑩爽嫩,而又能保持玉簪形狀。爽彈蝦球帶點金華火腿的咸香,讓人不忍這麼快吃光光。蝦球旁的是「炸」物酥香燒雲腿,是餐廳特意每人一小片準備給我們試試。雲腿先裹後炸,裹衣香脆,咬開咸香四溢,若喜歡雲腿必定滿意。要注意的是正常點菜一客會有數片,怕太咸的話最好等人多才點此菜吧。 這晚的「煮」,是牛肝菌煮和牛面頰,這道菜的精髓個人覺得是以牛肝菌、西芹、洋蔥、紅蘿蔔等煮成的醬汁。牛面頰先稍作炆煮,然後才和醬汁一同慢煮,讓牛面頰慢慢吸收醬汁,也慢慢變得軟腍,和普遍西餐加入紅酒來煮牛面頰的味道截然不同,但同樣好吃。 「粵菜名饌宴」的十道菜中,當然少不了一點翠綠。鮮蟹肉燴明珠是「燴」的代表,冬瓜刮成圓球狀的「明珠」,再以蟹肉蟹羔同燴,「明珠」吸引蟹肉湯汁,多吃幾顆也不覺膩。 最後甜品是仙翁露,據說流行於五、六十年代的香港壽宴之中。我雖不年輕但也從沒聽過試過,「粵」特意採購相關材料,好讓大家能一同慶祝「粵」的十週年壽宴。仙翁米既黑且小但嚼勁十足,有長壽之意,是好意頭的甜品。 「粵菜名饌宴」由即日起至七月底供應,預先訂座更有折扣優惠,想試的話要把握機會了! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)