Yuè (Causeway Bay): restaurant review
- With a chef who has earned his reputation among the city’s foodies, Yuè offers traditional Cantonese cuisine: the deep-fried crispy chicken is a favourite
At the helm of the kitchens in Yuè, on the 13th floor of Times Square’s Food Forum, is an alum of the famous Fook Lam Moon, chef Au Yeung Chung-kei, who has earned his own reputation among the city’s foodies for decades.
Top-notch dishes include pan-fried Japanese yam in soy sauce, superior bird’s nest, steamed milk, egg white and crabmeat, and pomelo pith marinated with dried shrimp roe and abalone sauce.
A crowd favourite is the deep-fried crispy chicken with scallions. While the chicken is undoubtedly crispy and tender, the scallion sauce is aromatic and makes all the difference. Traditional Cantonese has firmly planted its flag in Times Square.
Signature dishes
Pan-fried fish head, Shunde style
Deep-fried crispy chicken, scallions
Sweet and sour pork, aged vinegar
Contact details
Shop 1301, 13/F, Times Square,
