Pigeon is the Cantonese delicacy taking over YUE restaurant at Sheraton Hong Kong Tung Chung Hotel through the end of May.
At dinnertime from now till May 31, Chinese executive chef Jacky Chung is putting a spin on the elegant restaurant’s signature roasted pigeon in a series of 11 inventive dishes made with four kinds of white jade pigeon, known for its ideal meat-to-fat ratio, each at a different age and weight.
“King of pigeon” stars in robustly flavoured dishes like the lo hei with simmered pigeon in soy sauce (HKD398) and drunken pigeon with huadiao wine (HKD298), whilst hearty dishes such as the claypot rice with minced pigeon and shiitake mushroom (HKD268 for 2) and wok-fried pigeon with Yunnan ham (HKD498) showcase “top pigeon” and “big pigeon” respectively.
The final pigeon category is “big squab,” referring to 20- to 22-day-old pigeon, of which YUE’s roasted marinated pigeon (HKD118) takes centre stage.
There’s even a pigeon dessert! The red, shiny candied pigeon egg (HKD68) is inspired by traditional Chinese hawthorn sweets.
YUE, 2/F, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Road, Tung Chung, Lantau Island, 2535 0028, WhatsApp 5529 9083, book here
