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2025-04-12
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So, we have heard of the various Chinese restaurants helmed by chefs from the FLM series. Yue, by the Lubuds group is one. Have never tried since its opening. Comments I have heard in general were: very skilled chef, high price point.Dinner, organised by she who was obsessed with the dish 仙鶴神針.Here’s what we had. Appetizers: Spicy tofu- firm, chewy texture paired with a bold, lingering heat which did not overpower the natural earthiness of the tofu. Sweet and floral Guava Marinated with Five-Sp
Yue, by the Lubuds group is one. Have never tried since its opening. Comments I have heard in general were: very skilled chef, high price point.
Dinner, organised by she who was obsessed with the dish 仙鶴神針.
Here’s what we had.
Appetizers:
Spicy tofu- firm, chewy texture paired with a bold, lingering heat which did not overpower the natural earthiness of the tofu.
Sweet and floral Guava Marinated with Five-Spice Powder. The natural crunch and juiciness of the guava contrasted beautifully with the warm, savory undertones of the seasoning.
潮式滷水凍鵝肝- silky, smooth goose liver without any unwanted bitterness. Every bite was deeply flavorful yet delicately balanced.
燒椒醬瀨尿蝦- too spicy for me; but others thought it incredibly meaty, fresh, and packed with natural sweetness.
燕窩釀雞翼- I recall my favorite from 名人坊- this was good, with abundant pigeon’s nest; skin perfectly crispy.
Burdock (牛蒡) seared to perfection
The reason we were all here- *dumroll*- 仙鶴神針, considered as one of the "Top Ten Famous Dishes in Hong Kong”, which was essentially fin stuffed in pigeon and simmered in rich broth. Process of making was intricately detailed- chef had to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process required meticulous craftsmanship and mastery of heat control to preserve the rich juices of the pigeon. $980 for one- Which Grumpy compared to a Kinder egg and 紅燒包.
脆皮蔥油雞- standout execution of a Cantonese classic: crispy skin was perfectly rendered, with the meat remaining juicy and tender. The scallion oil was deeply aromatic, accentuating the natural sweetness of the chicken without overwhelming it.
金梅陳醋咕嚕肉- with an emphasis on crunch, depth and balance.
鹹魚蒸肉餅- an absolute comfort dish; pork patty was perfectly tender, with crunchy chestnut bits adding a delightful contrast. The salted fish was present but not overpowering; enhancing the umami of the pork without making it overly salty.
濃湯浸干絲日本大根- impeccable
knife-work on the tofu strands, allowing them to soak up the intensely flavorful yet light broth. The Japanese daikon added a subtle sweetness.
砂鍋生拆蟹粉炒飯- crab roe was poured onto the expertly cooked fried rice (with crispy rice at the bottom of the claypot). Each grain was evenly coated in a luxurious umami richness.
椰香馬蹄卷
In summary: a table full of deeply satisfied customers- dishes showcased technical mastery, ingredient quality, whilst offering nostalgic comfort with a refined touch.
張貼
