Yue Creative Cantonese Cuisine

Flowers are not flowers·Wu is not Wu‼ ️Inheritance and subversion of modern Cantonese cuisine💡 It’s the New Year🎉Take the opportunity to let my husband reward me for working hard and living seriously😆! After [Chao Yue], let’s check in another one of the Yue Trilogy——[Yue·Yuè Modern Cantonese Cuisine]🍝 Yue·Yuè, both the “Yue” of jumping and the “Yuè” ​​of Cantonese cuisine…It aims to develop innovative modern Cantonese cuisine with jumping thinking✨ Traditional Cantonese cuisine ➕ modern cooking techniques ➕ ingredients from all over the world = inheriting classics while constantly subverting the perception of diners~ This food exploration experience full of unknowns and surprises is really interesting🥰 🟠Flowers are not flowers——Maotai is sweet⁉️ At first glance, I almost thought it was Maotai when I tasted the soup for the first time... But I found it sweet and moist~ It turned out to be the traditional Cantonese-style Imperata root soup😄! 🟢Fog is not fog——Stones can be eaten⁉️ The inconspicuous stone in the caviar plate, is actually a carefully prepared surprise "easter egg"🎉! What exactly is it? Wait for you to explore it yourself😝 I can only say that the taste is too much for my taste! The dining experience is very good💯 There are special people explaining each dish throughout the whole process🍝 What impressed me most is: Before the main course, in order to create the atmosphere of the sea🌊, conchs are specially placed on the table for decoration🐚… At the same time, the sound of ▶️soft waves is played, and the taste of the sea is created through the shrimp paste in the dish~ From the visual👀, hearing, smell, and taste, it brings diners a progressive sensory experience💝! Even the seasonings in the dishes have been carefully designed and innovated, and appear in front of you in a completely unexpected form~ The care is obvious👍🏻 ┅┅┅🟡Restaurant Honors🔵┅┅┅ ✅Won the "Black Pearl Two Diamond Restaurant"🏅, "Michelin Plate Award"🛎️, etc. for two consecutive years in 2021-2022 ✅The first member restaurant of Dom Pérignon Society in mainland China (58th in the world), its founder Dom Pierre Pérignon is known as the "Father of Champagne"🍾🎊 ┅┅┅┅┅┅┅┅┅┅┅┅ 🏠Yue·Yuè Modern Cantonese Cuisine 📍4th Floor, Nan Fung Hui, No. 618 Xingang East Road 🈺18:00-22:30

For those who know how to eat, I think it is really necessary to arrange all three steps of the hop point. Not only the taste buds, vision, and hearing are all different enjoyments, but the service is even more so. I like the Indonesian bird's nest coconut sago very much. The multi-layered texture and taste of the Guandong sea cucumber are unforgettable

Black Pearl Two Diamond Cantonese cuisine Yue·Yuè taste buds experience 🌟Yue is a milestone in modern Cantonese cuisine Combining world-class ingredients and cooking techniques Breaking the old rules and innovating on its own 🤩It retains the traditional taste And gives new life to the ingredients ♥️The date was brought to this restaurant that has won the Black Pearl Two Diamond for two consecutive years 🌟Michelin plate 🌟Phoenix.com Golden Wutong One-Star Restaurant 🌟The first Dom Perignon restaurant in China (58th in the world) The long-awaited arrival ✅Friends made reservations in advance There were already waiters to greet them when they arrived As the silver door slowly opened The large space was filled with dim lights 🎶The melodious music provided a good atmosphere The distance between the tables was moderate Good privacy and dedicated service 🧾The dishes were presented in a complete set From the appetizers to the soup to the desserts at the end The whole process was explained by the chef 👀Let the five senses appreciate the vibrant creative cuisine [Love] Particularly impressive 🌟Caviar marinated foie gras Black crystal clear caviar Delicate foie gras sauce underneath A few drops of black vinegar on top The texture is dense and sweet, and the flavor of brine is palatable 🌟After eating, there are Easter eggs The black stone used as a base is actually Baiyun chicken feet It is different from the hard and cold stone It breaks the original form of the food Gives different imaginations to the dishes 🌟Huguo Sea Cucumber A gift from nature At the same time, the immersive experience begins Beautiful white conchs appear on the table The music also changes to the sound of waves The sound, shape and meaning are in place at once The sea cucumber is presented in a state of tangled roots and branches The green spinach juice and shrimp paste add a sense of picture The sea cucumber is also wrapped with sea urchin and yellow croaker roe, and the taste is distinct 🌟Beef with black beans and peppers🐮 A combination of Chinese and Western ingredients The ground black beans exude fragrance Gently spread on the surface of the beef The crispy and crispy taste is surprising The tender beef is paired with green and red peppers The rich taste is surprising ⏰Three hours of wonderful taste journey 👅Let our taste buds feel the delicacies 🧾All kinds of dishes that we are eager to try are in our stomachs 🏙The immersive experience is really unmatched by ordinary restaurants 💛At the end, a glass of Yinghong No. 9 and chicken biscuits are used as the ending Feel the cultural concept of inheritance and innovation of Cantonese cuisine 🌟Store name: Yue·Yuè Modern Cantonese cuisine 🚩Address: 4th Floor, Nan Fung Hui, No. 618 Xingang East Road

Yue.Yue modern Cantonese cuisine is a new way of eating Cantonese cuisine created by young people born in the 1990s - Cantonese cuisine, with special ingredients, color, fragrance and taste, and even the dishes and eating methods are extremely novel. Each dish can bring different surprises to diners. Address: 4th Floor, Nanfenghui, No. 618, Xingang East Road, Guangzhou, Exit F of Xingang East Station, Metro Line 8 Recommended dishes: Huguo Sea Cucumber, Grilled Deep Sea Scallops, Grilled Raisin Baguette Price: Expensive Special note: Make a reservation in advance

When dining at Chaoyue in the "Yue" series, I learned from a conversation with 👨‍🍳 that Yue is a modern Cantonese cuisine restaurant, while Chaoyue is a Chaozhou cuisine restaurant. I was attracted by the recommendation at that time, and took advantage of this holiday to come and try Yue·Yue modern Cantonese cuisine. This is a restaurant that has won the "Michelin Plate" and "Phoenix.com Golden Wutong One-Star Restaurant", and has become the first Dom Perignon restaurant in China (the 58th in the world). With a pilgrimage mentality, I came to "Yue·Yuè Modern Cantonese Cuisine" located in Nan Fung Hui. In order to provide perfect service and execute reservations, "Yue Yuè" restaurant is definitely the best choice to come and taste it during this holiday. Come and have a feast to celebrate the happiness of the festival! Yue·Yuè Modern Cantonese Cuisine has a round table in the hall for multiple people to dine, a bar in front of the board, and a private bar and kitchen. The environment is spacious and comfortable, very suitable for family anniversaries or couples' proposals, birthdays, etc., and it is also suitable for business banquets. The si-confidential private room is full of nobility. 🐟 Caviar marinated goose liver: It is my favorite hometown pink liver. The cutest Easter egg is the black pebbles under the lid, which are actually very appetizing Baiyun Fengzhao jelly. I love this cute treasure game! 🐖 Spanish ham and glutinous rice: A staple food worthy of tribute to the chef. The combination of ham and glutinous rice creates a wonderful aroma and taste. 👍 🦀️ Crab juice winter melon soup: The carefully brewed soup, paired with pearl-like winter melon, is fresh and sweet. It is indeed the wonderfulness of "Yue·Yuè". Yue·Yuè is a modern Cantonese dish developed by a group of young chefs from the Guangzhou Joint Food Research Kitchen with their young and jumping thinking! Jumping represents fearlessness! Every dish they made surprised me and made me savor it with relish. I look forward to more creative hearts to mobilize the deliciousness of the tip of the tongue. Yue·Yuè means "Yue" in "jump", and also "Yuè" in "Cantonese cuisine". I hope that in the future, more Yue·Yuè will be active in every city around the world, making Cantonese cuisine more creative. 🌹 🏠: Yue·Yuè modern Cantonese cuisine 📍: 4th floor, Nan Fung Hui, No. 618, Xingang East Road 🕑: 18:00-22:30 🚗: Nan Fung Hui 🚇: Exit F, Xingang East Station, Line 8 (seamless connection) 🚕: Nan Fung Hui

What is it like when Cantonese cuisine becomes molecular cuisine? Unblocked! Invite your bestie to go "spend" money! It's on the fourth floor of Nan Fung Hui above Xingangdong subway station. As soon as you get out of the elevator, a group of waiters bow to welcome you, which is very sincere~ The two of us sat at the bar for easy chatting. We chose the 800 yuan set meal. Although it is Cantonese cuisine, it feels like all molecular cuisine, which is particularly novel and interesting! "Caviar marinated goose liver" The caviar explodes in your mouth, the goose liver is made as dense as cheese, and the marinade is very fragrant~ "Ginger and scallion white cut chicken" The chicken is good 🐔, very 🐔 flavor, crispy skin and smooth meat without any smell~ just right! "Crazy Stone" scared me when it was served. Is this a stone? Can I eat it? I took a bite and found that it turned out to be spicy and sour chicken feet hahahahaha, absolutely! "Yellow croaker rice jelly" is another confusing dish on the table. I thought it was cat food, but it was actually yellow croaker rice jelly. It tasted like salty jelly haha "Beef with black pepper" is my favorite of the whole place! The beef is medium rare and tender, and the skin is wrapped in black pepper sauce, which is fragrant! I really want to have another plate! "Spanish ham and mullet roe cured meat rice" Sakura shrimp + Libyan ham + mullet roe fried cured meat, this dish of rice is very arrogant! The whole dining process is very ceremonial. The chef serves one-on-two throughout the whole meal and introduces the creative inspiration of each dish in detail～～It's like watching a food show～ Address: 4th Floor, Nanfenghui, Xingang East Road 🚇Exit F of Xingang East Subway Station and ask the security guard to know how to get out [grin]