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 Cantonese cuisine developed by young people after 90s. Cantonese cuisine is specially selected, and the color and fragrance are not even the dishes and eating methods are extremely novel. Every dish can bring different surprises to diners. Address: 4th floor, Nanfenghui, No. 618, Xingang East Road, Guangzhou, Metro Line 8 Xingang East Station, Exit F recommended dishes: Huguo sea cucumber, carbon grilled deep sea big yuan shell, roasted raisin square bag price: expensive special attention: to book in advance

During the "Yue" series of Chaoyue dining, I talked to 👨‍🍳 and learned that Yue is doing modern Cantonese cuisine, and Chaoyue is doing Chaoyue cuisine. At that time, I was recommended to attract, taking advantage of this holiday, come and try Yue Yue Modern Cantonese cuisine. This is a "Michelin plate", "Phoenix net gold platter one star restaurant", and became the first (58th in the world) Tang Peilixuan Champagne King restaurant in China. With the mentality of pilgrimage, I came to the "Yue Yuè modern Cantonese cuisine" in Nanfenghui. In order to provide perfect service and implement the reservation system, I came to taste it during this holiday. It is definitely the best choice. Come and celebrate the happy holiday of 🎉! Yue Yuè modern Cantonese cuisine has a round table for many people, there is also a bar on the front of the board, there is a private bar and kitchen private room, the environment is spacious and comfortable, very suitable for family anniversary or couple marriage proposal, birthday, etc., also very suitable for business banquets Si secret private room, full of honor. 🐟 Caviar brine foie gras: It is my favorite hometown powder liver. The cutest egg is the black pebble under the lid. It is actually a very appetizing white cloud wind claw jelly. I really like this cute treasure game! 🐖 Spanish Ham glutinous rice: a staple food worth paying tribute to the chef, the combination of ham and glutinous rice creates a wonderful aroma and taste. 👍🦀️ Crab Juice Winter Melon Soup: Carefully brewed soup, with pearls like shimmering winter melon, fresh and sweet. Sure enough, it is the wonderful "Yue Yuè", Yue Yuè is a group of Guangzhou joint food research kitchen young chefs with their young jump thinking innovation developed modern Cantonese cuisine! Jump represents fearlessness! Every dish they serve surprises me and relishes it, looking forward to more creative hearts to mobilize the deliciousness of the tongue. Yue Yuè is the "Yuè" of leaping, and also the "Yuè" of Cantonese cuisine. I hope that in the future, more Yuè Yuè is active in every city in the world, so that Cantonese cuisine is more creative. 🌹🏠: Yuè Modern Cantonese cuisine 📍: Nanfenghui 4th Floor, No. 618 Xingang East Road 🕑: 18:00-22:30🚗: Nanfenghui 🚇: Exit F of Xingang East Station of Line 8 (Seamless connection) 🚕: Nanfenghui

What is the experience when Cantonese cuisine becomes molecular cuisine? Unblocked! Make an appointment with your girlfriend to "jump"! Just on the fourth floor of Nanfenghui above Xingang East Metro Station, a group of waiters bowed and welcomed when they exited the elevator. It was super sincere for two people to sit at the bar and chat. I chose an 800 yuan package. Although it is Cantonese cuisine, it is all made into molecular cuisine, especially novel and interesting! "Caviar brine foie gras" caviar exploded in the mouth, foie gras was as dense as cheese, and the brine smell was very strong. "Ginger onion white chicken" chicken was good 🐔, very 🐔 flavor, crispy meat and smooth without a smell ～! "Crazy stone" on the table scared me, is this stone? Can you eat it? I took a bite and found that it was hot and sour chicken feet hahahahaha, absolutely! "Yellowfish rice frozen" another confusing dish on the table, thinking it was cat food, in fact, yellowfish rice frozen, eating like salty haha "pepper beef" this is my favorite in the whole venue! The beef is very tender and tender, the skin is wrapped in pepper juice, and it is fragrant! I really want to have another plate! "Spanish Ham Fish Caviar Rice" cherry shrimp + Libyan Ham + Arak Caviar Fried Cube, this dish is very arrogant! The whole meal process is super ritual, the chef has a one-to-two service, and introduces the creative inspiration of each dish in detail. ～～ Like watching a food show ～ Address: Xingang East Road Nanfenghui 4th floor 🚇 Xingang East Subway Station Exit F, ask the security guard to know how to go [screaming teeth]