MagazinesGood Eating

Flower power

Bernice Chan

 

YU LEI
5/F, THE HARBOURFRONT LANDMARK
11WAN HOI STREET
HUNG HOM
3746 2788
WWW.KODINING.COM

 

The floral theme at Yu Lei extends from the décor of each private room named after a flower, and into the Chinese dishes which are exquisitely created by executive chef Mikiya Imagawa.

The signature combination appetiser platter (HK$240) features chrysanthemum blossoms on the plate of shredded chicken, jellyfish, beancurd rolls and lobster and seaweed aspic.

Another highlight is the drunken Kyushu crab (HK$580), a whole fresh crustacean marinated in hua diao wine for 10 days before being served.

Crispy pork belly (HK$120) was also well executed, with hardly any fat, while the wok-fried wagyu beef fillet in mustard seeds was tender and flavourful.

Another delicious main course was the braised lobster with mushroom in a spicy garlic sauce (market price).

The almond tofu pudding (HK$40) topped with snow fungus was a good palate cleanser and a perfect finish was the glutinous rice ball (HK$45) covered in desiccated coconut, filled with delicious custard.

 

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