Yue Creative Cantonese Cuisine

Flower non-flower fog non-fog ‼️ Modern Cantonese cuisine inheritance and subversion 💡 New Year 🎉 Taking the opportunity to let my husband reward himself for hard work and serious life 😆! Following [Chaoyue], come and punch in another one in the three steps of Yue Yue Modern Cantonese Cuisine] 🍝 Yue Yuè, which is both a leap "leap" and a "Yuè" of Cantonese cuisine... It is intended to develop innovative modern Cantonese cuisine with a leaping mind. Ingredients ＝ inheriting classics and constantly subverting the cognition of diners~ This food exploration experience full of unknowns and surprises is really interesting 🥰🟠 Flower Non-flower Maotai is sweet ⁉️ Head oyster soup at first glance almost thought it was Maotai... I drank it but found that it was sweet and moisturizing~ It turned out to be a Cantonese tradition Mao Gen Soup 😄! 🟢 Fog Non-fog Stone can eat the inconspicuous stone in the caviar plate, which turned out to be a carefully prepared surprise "Eastern Eggs" 🎉! What is the specific thing? Waiting for you to explore for yourself 😝 can only say that the taste is too appetizing to me! The experience during the meal is very good. 💯 There is a special person to explain each dish throughout the whole process. The most impressive thing is that before the main dish, in order to create the atmosphere of the sea, it will specially put Shanghai snail decoration on the table 🐚...and play the soft sound of the waves at the same time. Then create the taste of the sea through the shrimp sauce in the dishes~ bring layers of progressive sensory experience to diners from vision, hearing, smell and taste~💝! Even the seasonings in the dishes have been carefully designed and innovated, and appear in front of them in a completely unexpected form~ You can see the 👍🏻┅┅┅🟡 Restaurant Honor 🔵┅┅┅✅2021-2022 won the "Black Pearl Two Diamond Restaurant" 🏅 and "Michelin Meal Plate Award" for two consecutive years. 🛎️ and other ✅ Dom Pérignon Society is the first (58th) member restaurant in mainland China, and its founder, Tang Peilixuan (Dom Pierre P érignon), has the reputation of "father of champagne" 🍾🎊┅┅┅┅┅┅┅┅┅┅┅┅🏠 Yue Yuè Modern Cantonese cuisine 📍 4th Floor, Nanfenghui, No. 618, Xingang East Road 🈺18:00-22:30

People who know how to eat, I think it is really necessary to arrange the jump trilogy not only taste buds, vision, hearing are different enjoyment, the service is not to mention. Indonesian Guanyan Coconut Similo is what I like very much. The multi-layered taste and taste of Guandong sea cucumbers are unforgettable.

The experience of the taste buds of black pearl two diamond Cantonese cuisine Yuè Yuè is a milestone in modern Cantonese cuisine, integrating world-class ingredients and cooking techniques and then breaking the stereotypes, self-innovating and becoming a family 🤩, which both retains the traditional taste and gives the ingredients a new life ♥️ Dating was brought to this house continuously Two years won 🌟 Black Pearl Two Diamond 🌟 Michelin Dining Plate 🌟 Phoenix Network Jinyu One-Star Restaurant 🌟 Tang Peiliyu Champagne King Restaurant is waiting for the arrival ✅ Friends have reserved a location in advance to the store. There are already waiters specially received with the silver gate Xu Xu opened the yellow light of the space of Nuoda 🎶 The melodious music atmosphere is very good. The distance of the table is moderate and private. There is also a special service. 🧾 The dishes are presented in a complete set. The desserts from the soup to the end are explained by the chef throughout the whole process. 👀 Let the five senses appreciate the creation of a leap. Yi Food [Love] I am particularly impressed 🌟 Caviar Braised Foie Liver Black crystal clear caviar is delicate foie gras sauce There are a few black vinegar on the top of the taste of dense and sweet ate the brine flavor 🌟 After eating, the black stone with egg laying is actually Baiyun Fengzhao Q bullet and smooth It is not the same as the stone hard cold. It breaks the original form of food. It gives different imaginations to the dishes. At the same time, the immersive experience starts the beautiful white snails. The music on the table also changes to the sound shape of the waves. It means that it is in place all at once. Sea cucumbers in the state of root and branching, the green spinach juice shrimp sauce is dotted with a picture sense of sea cucumbers and wrapped in sea urchin yellow croaker seeds. The taste level is distinctive. 🌟 Pepper Beef 🐮 The grounded pod of Chinese and Western ingredients is lightly rubbed on the surface of the beef. The feeling is amazing. The beef meat is fresh and tender with green peppers and red peppers. The rich taste is surprising. ⏰ The three-hour wonderful taste journey 👅 Let our taste buds feel the treasures and the tastes of the various dishes that we are eager to try. 🏙 The immersive experience is really extraordinary. Restaurant can compare At the end of the proposed 💛, a cup of Yinghong No. 9 and chicken cakes will also be used as the end to feel the heritage and innovative cultural concept of Cantonese cuisine.🌟 Store name: Yue Yuè Modern Cantonese Cuisine 🚩 Address: 4th Floor, Nanfenghui, 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]