Yue Creative Cantonese Cuisine Review

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

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]

Yesterday I saw that "Yue" was awarded "Two Diamonds". I was sincerely happy for these young people [happy] I went to Guangzhou last week and tried it. The dishes are very innovative, the service is warm and thoughtful, and the young people created a unique and vibrant atmosphere that is unforgettable! A group of young people won "Two Diamonds" in a short time. The future of China's catering industry is bright!