Chef Jacky Chung
Chef Jacky brings 36 years of culinary tradition to the table while introducing subtle innovations. Born and bred in Hong Kong, Chef Chung’s career highlights include helping Cuisine Cuisine earn its first Michelin Star in 2011 and is recognized as the first Executive Chef to lead a kitchen at Lei Garden before the age of 40, where he worked his way up to lead the brigade for 10 years. He then expanded his horizons in 2012 by taking a role to lead culinary operations across China where he helmed the contemporary Cantonese eatery, Social Place. His journey in China which took him from Shanghai to Sichuan and Beijing to Macau, saw him influenced by new ingredients and techniques from China’s rich culinary heritage, allowing him to fuse new elements into Cantonese dishes today. Prior to joining Yue, Chef Chung operated a popular private kitchen restaurant where he served guests by appointment. The private format allowed him the freedom to create new dishes and tailor menus to the season and the diner’s preferences – a culinary service he still offers to this day in Yue."
Local Flavors: Hong Kong's Gastronomic Charm
Each dish from the proposed menu tells a distinct story while reflecting these trends through their ingredients, cooking techniques, and presentation. The Pan-fried Lobster Claw coated with Shrimp Paste and Braised Inaniwa Udon served with Lobster Tail epitomize the concept of "Mixed Cuisine". Drawing inspiration from Cantonese cuisine, the chef ingeniously infuses the essence of French ingredients. This innovative fusion harmoniously combines textures and tastes, resulting in a delightful cross-cultural culinary experience. The menu crafted by Chef Jacky beautifully reflects the "new trend" concepts of back to basics, new old dishes, nourishing of life, mixed cuisine, and innovation. Each dish contributes to a captivating culinary experience that resonates with contemporary dining preferences, ensuring a memorable and satisfying dining occasion.
Stir-fried Lotus Roots Glazed with Lantau Honey and Sesame in Chili Oil
Chilled Fish Maw in Jelly with Garlic Soy Sauce
Sliced Abalone with Spring Onion Oil
Smoky Roasted Pigeon
Double-boiled Sea Conch with Morel Mushrooms
Stewed Beef with Black Garlic and Lantau Honey
Pan-fried Lobster Claw coated with Shrimp Paste
Braised Inaniwa Udon served with Lobster Tail
Deep-fried Glutinous Rice Ball filled with Egg Yolk Custard and Lychee
Chilled Almond Pudding
Confirmed bookings are non-transferable, non-refundable, non-exchangeable and cannot be cancelled and resold.
For no-show on the booking day, all payment will be forfeited.
Dish photo is for reference only. Restaurant will have the right to change the dishes or ingredients according to the supply of ingredients on the day.
Please present the confirmation email upon arrival of the restaurant.
Yue distills the philosophy and essence of Chef Jacky’s career to date. While time honored favorites including classic dim sum executed with precision are offered on the menu as well as a range of double boiled soups, what sets him apart is the masterful control and creativity.
Restaurant Address: 2/F, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Road, Tung Chung, Lantau Island, N.T.
Restaurant Tel: 2535 0028
Restaurant Website: https://sheratontungchungshop.com/zh-hant/product-category/dining/yue/