Yuè 10-year anniversary

It’s been 10 years since this restaurant opened its doors to Hong Kong diners. To commemorate the occasion, head chef Lai Ching-shing has created a menu that epitomises the culinary skill required in Cantonese cuisine.

Available until July 31, the à la carte menu showcases 10 different cooking methods used in the cuisine, each featuring exquisite ingredients like lobster, abalone and fish maw. Pick and choose what strikes your fancy from among items such as slow-braised abalone and goose web ($238) or simmered wagyu beef cheek with porcini mushrooms ($378).