Yu Yue Heen
Guangzhou, China Mainland
⭐1 Star
The Experience
From Michelin Guide
The head chef, who hails from Guangdong, has been cooking professionally since the age of 15 and has extensive experience at hotels in Shanghai and Nanjing. Each dish embodies the utmost finesse and attention to detail. The range of dim sum at lunch is dazzling – especially the deep-fried taro dumplings with shrimp and chicken filling. His signature crispy-skin chicken, made with birds from Qingyuan, boasts robust flavours and a velvety texture.
Unique Things
From Visitor Experiences
Perched on the 71st floor with panoramic views of the Pearl River and Guangzhou skyline: Yu Yue Heen offers an immersive dining experience combining extraordinary Cantonese cuisine with breathtaking city views, creating a tranquil and elegant atmosphere rarely found in traditional Cantonese restaurants.
Signature dish - Abalone Pastry: A unique culinary creation featuring a whole 5-head abalone encased in a feather-light pastry shell, exemplifying the restaurant's blend of traditional Cantonese ingredients with innovative presentation and technique.
Leadership by Michelin Young Chef Award winner Chef Yongsheng Li: The restaurant balances ancestral Cantonese mastery with modern flair under Chef Li’s guidance, who reinterprets regional wisdom through meticulous technique and inventive dishes like Roasted Magang Goose and Boiled Sea Whelk with aromatic basil, showcasing contemporary Cantonese cuisine innovation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Yu Yue Heen in Guangzhou include:
Fresh Lily Bulb (Lanzhou Lily Bulb): Used in the signature Boiled Fresh Lily Bulb Soup, this ingredient is prized for its generous petals, succulent flesh, and a delicate balance of sweetness and freshness. It is simmered gently in a rich broth of prime chicken and premium ham, maintaining its shape and offering a tender, creamy texture that exemplifies traditional Cantonese culinary artistry.
Qingyuan Chicken: The restaurant's signature crispy-skin chicken is made with birds from Qingyuan, known for robust flavors and a velvety texture. This ingredient is central to one of their standout dishes, showcasing the chef's finesse in preparing poultry with a perfect crispy skin.
Air-Dried Seafood: Featured in a clay pot dish, air-dried seafood reflects the Cantonese tradition of using preserved marine ingredients to intensify umami and depth of flavor, highlighting the restaurant's connection to local culinary heritage.
Whole Roasted Duck: A classic Cantonese ingredient, the whole roasted duck at Yu Yue Heen is prepared with meticulous attention to detail, embodying the balance of tradition and innovation that defines their cuisine.
Barbecued Black Pork with 25-year-aged Balsamic Vinegar: This ingredient is noted as a signature dish element, where the aged balsamic vinegar adds complexity and depth to the rich pork, illustrating the chef’s skill in pairing flavors to elevate traditional ingredients.
These ingredients are significant not only for their quality and regional importance but also for how they are elevated through refined techniques and thoughtful presentation, reflecting Yu Yue Heen’s philosophy of blending tradition with modern culinary innovation.