New Culinary Delights Land at Yung’s Bistro

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Dedicated to preserving authentic Cantonese cuisine, Hong Kong’s Yung’s Bistro has launched a new à la carte menu of seasonal dishes and dim sum.

You might not know this but certain ingredients are said to help fend off hot weather, and while summer is waining in Hong Kong, any help is always appreciated. With that in mind, Hong Kong’s Yung’s Bistro has created five new à la carte offerings – in addition to premium dim sum selections – that are laced with heat-busting ingredients.

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These include Yanmin, a traditional Chinese cooling ingredient from Sihui in the Lingnan region of China, that features in the Scallop Stuffed Tofu with Yanmin Sauce, a Yung Kee signature. The harvested Yanmin berries are mixed with ginger, miso and rock sugar to create a tangy, appetising sauce.

Dedicated to preserving authentic Cantonese cuisine, Hong Kong's Yung’s Bistro has launched a new à la carte menu of seasonal dishes and dim sum.

Similarly, the pickled ginger in the Stir-fried Sliced Beef with Fresh Pineapple and Pickled Ginger also requires advanced preparation. The ginger is harvested in May and June and is unpeeled and air-dried for two days before being marinated with vinegar, sugar, and sour plums and stir-fried with beef and fresh pineapple. It also features in the restaurant’s Honey and Pickled Ginger Chicken dish.

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A dish that is hard to perfect at home is the Oil Poached Marble Goby, in which the fish is minimally marinated with salt and poached in boiling oil; while the Deep-fried Crab Claw Coated with Mashed Shrimp and the vegetarian Steamed Sliced Bean Curd with Ginko also make their debut.

Dedicated to preserving authentic Cantonese cuisine, Hong Kong's Yung’s Bistro has launched a new à la carte menu of seasonal dishes and dim sum.

In addition, Yung’s Bistro’s dim sum lineup now includes hand-wrapped Steamed Dumplings With Scallop, Shrimp And Sweet Corn with a delicate edible gold outer wrapper; Deep-fried Minced Pork And Dried Shrimp Dumpling with a matcha dyed dough resemble fresh-picked pears; Yung’s Bistro Hand Rolled Cigar, which is stuffed with shredded goose and pickled cabbage; and Crispy Rice Paper Roll With Mushroom And Sliced Taro.

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The new dishes pair nicely with curious concoctions from the cocktail list, including the Roast Goose Old Fashioned, with fat washed H by Hine Cognac, PX sherry and bitters, smoked with applewood tableside.

For more Wining & Dining inspiration click here.

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