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.