This Mid-Autumn Festival, embrace the warmth of familial bonds with a celestial harvest at YUE.
Specially curated for the season, Chef Ben Lim presents two Mid-Autumn Festival Sets inspired by this beloved harvest festival. Featuring a medley of hearty and contemporary dishes, this selection of Cantonese delicacies is sure to elevate the Mid-Autumn festivities.
Ideal for sweet reunions with your loved ones, YUE is offering two set menus featuring Chef Ben’s interpretation of customary Cantonese cuisine, Harvest Treasures and Lunar Delights. Priced at RM328nett per person, the Harvest Treasures Set offers the perfect blend of tradition and innovation with dishes such as the Braised Rice with Sea Cucumber and Roasted Leeks, Stewed Australian Four Head Whole Abalone with Fresh Scallop and Black Truffle, and Double-boiled Bird’s Nest with Osmanthus Tea.
Whereas, the Lunar Delights Set is priced at RM198nett per person, and highlights unique flavours such as Stewed Goose Feet with Hong Kong Kai Lan, Stir-fried Sea Prawn with Sea Salt, Red Szechuan Peppercorns and Sesame Seeds, and Braised Emperor Noodles with Roasted Duck. Both sets are available with a minimum order of two sets.
And this time, we get to sample the awesome delighting menu which is specially curated for this Mid Autumn.
Combination of Chilled Abalone with Ikura and Sesame Sauce, Deep Fried Crab Claw with Almon and Chilled Chicken with Szechuan pepper
Our culinary adventure at YUE commenced with a tantalizing combination of appetizers that set the tone for an exceptional dining experience. The Combination of Chilled Abalone with Ikura and Sesame Sauce was a true symphony of flavors. The tender and succulent abalone was paired with the rich burst of briny ikura (salmon roe), creating a delightful contrast of textures.
Next, we indulged in the Deep-Fried Crab Claw with Almond. The golden-brown crust of the crab claw held a treasure trove of sweet and succulent crab meat within. The crunch of the almond coating added a delightful twist to the classic dish, making it a perfect balance of flavors and textures. With the refreshing bites, the Chilled Chicken with Szechuan Pepper give you a tender chicken was delicately seasoned with the distinctive numbing and spicy notes of Szechuan pepper, making every bite an explosion of taste.
Double-Boiled Fish Maw Soup with Dried Scallop and Nostoc Commune
We were greeted with a rich and nourishing broth that had been meticulously prepared through the double-boiling technique. We love the soup so much as it brings us with the luxurious and comforting taste. Sipping on this nourishing and flavorful soup, we felt a sense of warmth and togetherness, truly embracing the spirit of the Mid-Autumn Festival and the significance of family reunions.
Baked Tiger Groupa Fillet with Garlic and Ginger served in Claypot.
The tantalizing aroma of garlic and ginger immediately captured our senses. The perfectly cooked tiger grouper fillet, tender and succulent, was delicately infused with the aromatic blend of garlic and ginger, creating a delightful medley of flavors. The perfectly cooked tiger grouper fillet, tender and succulent, was delicately infused with the aromatic blend of garlic and ginger, elevated the natural sweetness of the grouper. They are so delicious and addictive.
Stir fried Sea Prawn with Sea Salt, Red SzeChuan Peppercorn and Sesame Seeds.
The prawns is expertly stir-fried to perfection with the blend of sea salt, red Szechuan peppercorn, and sesame seeds. . The red Szechuan peppercorns infuse the dish with their signature tingling and numbing spiciness, adding a delightful kick that tantalizes the taste buds.
Braised Emperor Noodles with Roasted Duck
Love the combination of the succulent roasted duck and springy emperor noodles, all bathed in a rich and savory braising sauce. We love how chef made the dish where the duck remains crispy and flavorful skin while retaining its tender and juicy meat. When both comes together, it nestled in the flavorful braising sauce, creating a satisfying and comforting combination.
Chilled Sea Birds Nest with Loh Han Guo and Fresh Lily Bulb
When served, the Chilled Sea Bird’s Nest with Loh Han Guo and Fresh Lily Bulb is a captivating sight, with the shimmering sea bird’s nest gently cradled in a luscious pool of Lui Han Guo syrup and adorned with the delicate lily bulbs. Each spoonful offers a delightful contrast of textures and flavors – the velvety smoothness of the sea bird’s nest, the gentle sweetness of the Lui Han Guo syrup, and the refreshing crunch of the lily bulbs.
As we savored each dish, it became apparent that Chef Ben Lim’s artistry was at play, showcasing his mastery in crafting exquisite Cantonese delicacies. The appetizers provided a promising start to the meal, leaving us eager to explore the rest of the Mid-Autumn Festival set menus at YUE.
This Mid-Autumn special is available at YUE from 15 to 29 September 2023 during lunch, from 12.00pm to 2.30pm, and dinner, from 6.30pm to 10.30pm.
For inquiries or reservations, book online at https://bit.ly/yueresv or contact us at 03-7622 8888, 017-228 6098 or drop us an email at [email protected].