Review | New Hong Kong restaurant review: Yue in Causeway Bay – deep-fried crispy chicken delightful and steamed minced pork comforting
- Highlights of our meal at the restaurant in Times Square included the deep-fried crispy chicken and the steamed minced pork with salted egg
- We didn’t enjoy the pan-fried Japanese yam with soy sauce or the baked Iberico pork chop
Its latest Cantonese restaurant, Yue, is an elegant space, and was very quiet when we visited on a weekday night – there were only two other tables occupied.
From the appetiser section we ordered one of the chef’s recommendations, the pan-fried Japanese yam with soy sauce (HK$118). Japanese yam is very different from sweet potato yams; it’s appreciated for its light, slippery texture rather than a distinctive taste.
It was disappointing – although it had a delicate crust from being pan-fried, the root vegetable needed something more assertive to balance its subtlety.
Cantonese deep-fried crispy chicken can be a bit boring – there’s nothing special about it apart from the skin. The version here – deep fried crispy chicken with scallions (HK$338 for half) was just fantastic.
It wasn’t the usual scallion and ginger dipping sauce; instead, the minced scallions were cooked with oil until they were vivid green, with a deep flavour that went deliciously with the crisp skin and moist meat.