巧手粵菜. 粵 見精采 粵 嚴選新鮮食材, 炮製一系列廚師推介美饌, 貫徹酒店提供健康美饌的 宗旨, 款式 口味細緻獨特, 彰顯名廚手藝 心思, 令人再三回味

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1 巧手粵菜. 粵 見精采 粵菜擁有二千多年歷史, 為廣東地方風味菜, 更是中國八大菜系之一 款式繁多之餘, 並以鮮味見稱, 講求色 香 味俱全 注重品質亦重味道, 清中求鮮, 鮮中求美 烹調方式層出不窮, 煎 炒 煮 炸 炆 燉 蒸, 樣樣皆能, 變化萬千, 再配合四季時令, 五滋六味, 體現獨特飲食文化 城市花園酒店 粵 中菜廳連續多年榮膺 香港澳門米芝蓮指南 一星食肆評級, 其星級廚師團隊, 傳承粵菜傳統, 發揮現代創意, 為每位客人精心炮製各款特色菜餚及廣東美點, 星級廚師推介 雪嶺紅梅映松露 及 白翠紅玉藏珍地, 更分別於 2010 及 2015 年榮獲香港旅遊發展局主辦的 美食之最大賞 至高榮譽金獎, 實力不容置疑 粵 嚴選新鮮食材, 炮製一系列廚師推介美饌, 貫徹酒店提供健康美饌的 宗旨, 款式 口味細緻獨特, 彰顯名廚手藝 心思, 令人再三回味 YUÈ The craftsmanship of exquisite Cantonese delicacies With a history of over 2,000 years and its origins from Guangdong, Cantonese cuisine is one of the eight renowned Chinese culinary arts. The secret of Cantonese cuisine lies in the dynamic flavours of the dishes and the strong emphasis on the freshness of the ingredients, the artistic presentation, the fragrant aroma and succulent taste. A diversity of cooking techniques complement the four distinct seasons, including sautéing, stir-frying, simmering, deep-frying, stewing, braising and steaming, which help accentuate the characteristics of each dish. With several years of Michelin star received from Michelin Guide Hong Kong & Macau, the award-winning culinary team from YUÈ presents tantalising Cantonese cuisine infused with traditional culinary skills and creative flair. Of all the items on the menu, the Seared star garoupa fillet with fish maw on egg white with truffle sauce, and Steamed minced pork with foie gras and scallops both received the Gold with Distinction Award at the Best of the Best Culinary Awards by the Hong Kong Tourism Board in 2010 and 2015 respectively. YUÈ strives to offer all our diners a memorable dining experience by presenting delectable Cantonese cuisine that uses the finest ingredients, prepared with authentic Cantonese cooking techniques together with attentive and friendly service.

2 粵 獲獎名菜 YUè AWARD WINNING DISHES 雪嶺紅梅映松露每位 Per person 138 Seared star garoupa fillet with fish maw on egg white with truffle sauce 2010 年度香港旅遊發展局 美食之最大賞 至高榮譽金獎 Gold with Distinction Award, 2010 Best of the Best Culinary Awards by Hong Kong Tourism Board 白翠紅玉藏珍地 每位 Per person 138 Steamed minced pork with foie gras and scallops 例 Regular 年度香港旅遊發展局 美食之最大賞 至高榮譽金獎 Gold with Distinction Award, 2015 Best of the Best Culinary Awards by Hong Kong Tourism Board 鳳躍天仙 ( 乾坤無花果鹹檸雞煲 ) 每隻 Whole 576 Chicken pot with figs and preserved lemons 半隻 Half 年度香港旅遊發展局 美食之最大賞 至高榮譽金獎 Gold with Distinction Award, 2015 Best of the Best Culinary Awards by Hong Kong Tourism Board 江南百花雞每位 Per person 138 Steamed egg white and chicken with shrimp paste in Hua Diao sauce with crispy chicken stick 2012 年度香港旅遊發展局 美食之最大賞 金獎 Gold Award, 2012 Best of the Best Culinary Awards by Hong Kong Tourism Board 亮點 ( 只限午市供應 ) 每位 Per person 68 Gold Coast starlight (available at lunch period) 2011 年度香港旅遊發展局 美食之最大賞 金獎 Gold Award, 2011 Best of the Best Culinary Awards by Hong Kong Tourism Board

3 粵 精選美饌 YUè SIGNATURES 釀焗鮮蟹蓋每位 Per person 128 Baked crab shell stuffed with fresh crab meat and onion 杏汁花膠燉蹄筋每位 Per person 138 Double-boiled almond soup with fish maw and 498 pork tendon 柚子脆蝦球 208 Crispy fried prawns coated with pomelo sauce 紅燒花膠龍躉翅 458 Braised giant garoupa fin and fish maws 蟲草花紅棗蒸龍躉腩 278 Steamed giant garoupa head with cordyceps fungus and red dates 石鍋鮑魚栗子炆雞 268 Braised abalone, chicken and chestnuts in casserole 大蔥三根牛肋骨 198 Braised beef ribs with white raddish and onions 師傅炒飯 每位 Per person 60 Fried rice with prawns and barbecued pork 188 in x.o. sauce 鮑汁荷葉飯 每位 Per person 60 Fried rice with shrimps, conpoys and mushrooms 188 in abalone sauce wrapped with lotus leaf

4 前菜 STARTERS 蒜片和牛粒 208 Wok-fried wagyu beef cubes with garlic chips 脆皮素鵝 78 Crispy bean curd skin rolled with assorted vegetables 七味脆豆腐 78 Crispy bean curd with spicy salt 柚子醋車厘茄 88 Cherry tomatoes in pomelo vinegar 鎮江餚肉 88 Zhen Jiang pork terrine 蒜泥白切肉 88 Sliced pork belly with garlic and chili soy sauce 海蜇頭伴凍鮑魚 168 Jelly fish accompanied with chilled fresh abalone with Chinese yellow wine 金蒜拍青瓜 78 Chilled cucumber tossed with white vinegar and garlic sauce 紫薑皮蛋鴨肉 88 Marinated duck meat with preserved egg and ginger stems 名廚推介 Chef's recommendation

5 燒味 BARBECUE FLAVORS 化皮乳豬件 238 Roasted suckling pig 脆皮燒腩仔 168 Roasted crispy pork belly 蜜汁叉燒 188 Barbecued pork with honey-glazed 蜜汁燒鱔 188 Barbecued eel with honey-glazed 南乳吊燒雞每隻 Whole 398 Roasted marinated chicken with 半隻 Half 218 preserved bean curd sauce 北京片皮鴨壹食 One course 468 Roasted Peking duck 兩食菜式選擇 : 兩食 Two courses 548 In two courses: 菜片炒鴨崧或 Stir-fried minced duck served with lettuce cup or 韮黃銀芽炒鴨絲或 Stir-fried shredded duck with bean sprouts and chives or 蒜片黑椒京蔥爆鴨粒 Stir-fried diced duck with spring onion, garlic and black pepper 名廚推介 Chef s recommendation

6 湯 羹 SOUP AND BROTH 羊肚菌花膠響螺燉竹絲雞每位 Per person 138 Double-boiled morels, fish maw, conpoy, 498 sea whelk and silky fowl 菜膽竹笙燉花膠每位 Per person 128 Double-boiled clear soup with fish maw, bamboo piths and brassica 鮮蟹肉粟米羹 每位 Per person 98 Sweet corns and fresh crab meat broth 雪花西湖牛肉羹每位 Per person 88 Minced beef and bean curd broth 酸辣海皇羹每位 Per person 88 Spicy and sour broth with assorted seafood 鮮茄魚蓉羹每位 Per person 98 Minced fish broth with tomato 黄耳竹笙上素豆腐羮每位 Per person 78 Yellow fungus, bamboo piths and bean curd broth 名廚推介 Chef s recommendation

7 燕窩 BIRD S NEST 珊瑚荷包官燕每位 Per person 628 Braised superior bird s nest enrobed in egg white dumpling with crab meat and crab cream 高湯紅燒官燕每位 Per person 548 Braised superior bird s nest with chicken consommé 紅燒竹笙雞絲燕窩每位 Per person 258 Braised bird s nest soup with shredded chicken and bamboo piths 金湯海皇燴燕窩每位 Per person 258 Stewed pumpkin soup with bird s nest and assorted seafood 紅燒花膠絲燕窩每位 Per person 328 Braised bird s nest soup with shredded fish maw 鮮蟹肉燕窩每位 Per person 298 Braised bird s nest soup with fresh crab meat 瑤柱雞蓉燕窩每位 Per person 258 Bird s nest soup with conpoy and minced chicken 紅燒琵琶燕窩 398 Pan-seared bean curd with bird s nest 紅梅蛋白炒燕窩 398 Sautéed bird s nest with egg white and crab cream

8 鮑魚 海味 ABALONE AND AIR-DRIED SEAFOOD 日本十八頭吉品鮑魚 (4 日前預訂 ) 每位 Per person 2,080 Braised 18-head whole Yashihama abalone in superior oyster sauce (order 4 days in advance) 日本十八頭禾麻鮑魚 (4 日前預訂 ) 每位 Per person 1,880 Braised 18-head whole Oma abalone in superior oyster sauce (order 4 days in advance) 蠔皇原隻廿八頭南非鮑每位 Per person 388 Braised 28-head South African whole abalone in superior oyster sauce 蠔皇原隻湯鮑 ( 鮑魚每隻約二両半 ) 每位 Per person 588 Braised whole abalone in superior oyster sauce (abalone approximately 2.5 taels each) 原隻湯鮑魚扣鵝掌 ( 鮑魚每隻約一両 ) 每位 Per person 288 Braised whole abalone with goose web (abalone approximately 1 tael each) 鮑汁刺參扣鵝掌每位 Per person 238 Braised supreme sea cucumber and goose web in abalone sauce 鮑汁扣原件五頭花膠 (4 日前預訂 ) 壹件 Whole 6,000 Braised supreme fish maw in abalone sauce (order 4 days in advance) 鮑汁花菇扣鵝掌 每位 Per person 88 Braised goose web and mushroom in abalone sauce

9 海鮮 SEAFOOD 花蟹 ( 蔥香乾燒 雞油花雕蒸 X.O. 醬粉絲焗 ) Red crab Choose from sautéed with shallot and chili sauce, steamed with chicken oil and Hua Diao wine, simmered with rice vermicelli in x.o. sauce 時價 Market price 海中蝦 ( 香辣大千爆 芙蓉鳳尾蝦 美極魚露煎 ) Fresh prawns Choose from sautéed with chili and spicy sauce, fried with egg white, pan-seared in Maggi and fish sauce 時價 Market price 龍蝦 ( 上湯焗 牛油芝士焗 豉蒜日本尖椒 ) Lobster Choose from simmered with superior broth, baked with butter and cheese, wok-fried with Japan green peppers, black bean and garlic sauce 時價 Market price 東星斑 ( 清蒸 蟲草花魚湯浸 豆卜支竹火腩炆 ) Star garoupa Choose from steamed with spring onion in soy sauce, poached with cordyceps fungus in fish essence, braised with bean curd puff, bean curd sheet and pork belly 時價 Market price 頭抽煎封龍躉球 298 Pan-fried giant garoupa fillet with premium soy sauce X.O. 醬露荀野菌炒帶子 288 Sautéed scallops with asparagus and wild mushrooms in x.o. sauce 酒釀蛋白煎帶子每位 Per person 108 Pan-fried scallops with Chinese yellow wine on egg white 名廚推介 Chef s recommendation

10 海鮮 SEAFOOD 百花釀蟹拑每位 Per person 88 Crispy crab claw with shrimp paste 香辣大千炒蝦球 208 Deep-fried prawns with chili and spicy sauce 金錢蟹盒拼紅梅蝦球 308 Deep-fried crab meat fritters with sautéed prawns and carb cream 紅梅蝦球 208 Sautéed prawns with crab cream 凱撒沙律黃金蝦 258 Sautéed king prawns with golden egg yolk served with caesar salad 海皇芙蓉蒸蛋白 188 Steamed egg white with assorted seafood 名廚推介 Chef s recommendation

11 家禽 POULTRY 龍井茶皇燻雞 每隻 Whole 418 Smoked chicken with fragrant tea leaves and 半隻 Half 238 soy sauce 例 Regular 178 頭抽豉油雞 每隻 Whole 398 Marinated chicken in soy sauce 半隻 Half 218 例 Regular 158 雲腿玉樹雞 每隻 Whole 488 Steamed chicken with Yunnan ham, black mushroom 半隻 Half 268 and green vegetables 辣子雞丁 168 Wok-fried diced chicken with chili 秘製三杯雞 168 Fried chicken with soy sauce, sugar and Chinese wine 乾蔥豆豉雞煲 168 Braised chicken with shallots and black bean sauce in casserole 青尖椒本菇炒乳鴿甫 198 Sautéed pigeon fillet with japan hot green peppers and mushrooms 蓮子八寶鴨 (1 日前預訂 ) 每隻 Whole 498 Braised duck stuffed with eight treasures (order 1 day in advance) 荔茸香酥鴨 每隻 Whole 468 Deep-fried duck stuffed with taro paste 半隻 Half 268 名廚推介 Chef s recommendation

12 肉類 MEAT X.O. 醬黑蒜京蔥和牛粒 238 Wok-fried wagyu beef cubes with black garlic, leek in x.o. sauce 彩椒鮮果咕嚕肉 168 Sweet and sour pork with fruit and bell peppers 京烤骨 168 Roasted pork ribs in hawthorn sauce 香煎馬友咸魚肉餅 168 Pan-fried minced pork with salted fish 家鄉馬蹄蒸肉餅 168 Homestyle steamed minced pork with water chestnut X.O. 醬爆豬頸肉 168 Wok-fried sliced pork neck in x.o. sauce 蒜香黑椒牛柳條 18 Sautéed sliced beef fillet with garlic and black pepper 8 紅酒燴牛尾 198 Braised ox tail in red wine sauce

13 蔬菜 豆腐 VEGETABLES AND BEAN CURD 鮮蓮羊肚菌海皇蕃茄 158 Sautéed tomato stuffed with assorted seafood, morels, lotus and winter melon with asparagus rolls 百花蒸釀滑豆腐 168 Steamed bean curds with shrimp paste 蝦籽野菌紅燒豆腐 148 Braised bean curds with wild mushrooms and shrimp roe 珊瑚琵琶豆腐 188 Pan-seared bean curds with crab meat and crab roe 蝦乾野菌什菜煲 148 Braised air-dried shrimps, wild mushrooms and vegetables with broth in clay pot 欖菜肉崧干扁四季豆 138 Sautéed string beans with minced pork and preserved vegetables 竹笙鼎湖上素 138 Sautéed imperial fungi and bamboo piths with vegetables 八寶素齋 138 Stewed imperial fungi with assorted vegetables 翡翠百合銀杏浸鮮枝竹 138 Poached fresh tofu skin flakes, lily bulb, gingko and vegetables in superior broth 梅菜皇肉鬆蒸茄子 148 Steamed eggplants with preserved cabbages and minced pork 名廚推介 Chef s recommendation

14 飯 麵 RICE AND NOODLES 瑤柱蛋白海鮮炒飯 188 Fried rice with conpoy, diced seafood and egg white 健康五穀炒飯 138 Fried five grain rice with assorted vegetables 乾炒西冷牛肉河粉 188 Wok-fried rice noodles with sliced beef sirloin X.O. 醬什菌炆伊麵 158 Stewed e-fu noodles with assorted mushrooms in x.o. sauce 桂花蟹肉炒米粉 188 Fried rice vermicelli with crab meat and egg 懷舊豉油皇炒麵 138 Fried egg noodles in soy sauce 原隻鮑魚撈粗麵每位 Per person 98 Braised egg noodles with whole abalone 翡翠蝦球湯麵 每位 Per person 98 Fresh noodles with prawns and vegetables in superior soup 魚蓉魚湯稻庭麵每位 Per person 88 Inaniwa noodles with fish paste in fish broth 絲苗白飯每位 Per person 22 Steamed rice 明火白粥配欖菜每位 Per person 38 Congee served with olive pickles 名廚推介 Chef s recommendation

15 甜品 DESSERTS 原盅冰花燉官燕每位 Per person 548 Double-boiled superior bird s nest with rock sugar 生磨杏汁燉原個木瓜每位 Per person 98 Double-boiled almond cream in baby papaya 栗子茸西米焗布甸每位 Per person 58 Baked sago pudding with mashed chestnut 蛋白杏仁茶每位 Per person 58 Sweetened almond cream with egg white 西施杏仁茶每位 Per person 58 Sweetened almond cream with fresh silken bean curd 桂花珍珠露每位 Per person 58 Chilled sago sweet soup with osmanthus jelly cubes 香芒凍布甸每位 Per person 58 Chilled mango pudding 洛神玫瑰紅豆糕 3 件 Pieces 48 Chilled roselle rose tea pudding with red bean puree 阿膠棗皇糕 3 件 Pieces 58 Steamed donkey-hide gelatin and red date puree pudding 合桃酥 6 件 Pieces 48 Baked walnut puff pastry 酥皮迷你燕窩蛋撻 3 件 Pieces 68 Baked mini bird s nest egg tarts 奶皇煎堆仔 3 件 Pieces 58 Deep-fried sesame balls stuffed with egg custard 名廚推介 Chef s recommendation

16 中國茗茶 醬料 CHINESE TEA, SPECIAL CONDIMENTS 普洱每位 Per person 20 Pu'er 香片每位 Per person 20 Jasmine 鐵觀音每位 Per person 20 Ti kuan yin 壽眉每位 Per person 20 Shou mei 龍井每位 Per person 20 Lung jin 菊花每位 Per person 20 Chrysanthemum 粵品 X.O. 醬每樽 Per bottle 188 YUÈ x.o. sauce 每碟 Per dish 35 指天椒豉油每碟 Per dish 35 Chili soy sauce 蒜蓉豉油每碟 Per dish 35 Garlic soy sauce