Yu Ting Yuan

This is a meticulously designed tasting menu that includes the chef's selection of Lingnan-style BBQ, nourishing燉汤 (stewed soups), multiple exquisite main courses, and specialty desserts. It is perfect for diners who wish to experience the restaurant's signature dishes all at once.

A lunch set menu featuring a variety of exquisite dim sum, BBQ platters, soups, main courses, and desserts. With a rich and diverse selection of dishes, it's an excellent choice for savoring Cantonese dim sum and delicacies.

A top-tier tasting menu personally designed by the chef, featuring precious ingredients such as suckling pig, fish maw, grouper, lobster, pigeon, and abalone. Each dish is meticulously prepared to showcase the ultimate flavors of Cantonese cuisine.

Selected premium fish maw, braised in rich and fragrant abalone sauce until tender. The fish maw is soft, glutinous, and sticky, absorbing the essence of the abalone sauce, nourishing and beautifying.

Selected sixty-head Kanto sea cucumber, braised with spring onions. The sea cucumber has a smooth and springy texture, with a rich scallion aroma. It is a classic traditional delicacy.

Rare six-head dried abalone from South Africa, large in size with thick, tender meat. Meticulously soaked and braised for a long time, it has a rich, melt-in-your-mouth texture and is incredibly fresh and delicious.

Top-grade four-head dried abalone from South Africa, extremely precious. Thick and fleshy, with an excellent texture, it is a luxurious choice for entertaining guests.

Tender blue prawn balls and sweet, soft pumpkin chunks stir-fried with a slightly spicy and savory XO sauce. The prawns are springy, and the sauce is rich and flavorful, with a unique taste.

Crisp asparagus drizzled with a rich sauce made from crab meat and roe. Refreshing and crisp in texture, with a sweet crab flavor.

Large scallop meat stir-fried with tender asparagus and walnuts (amber) in XO sauce. The scallops are sweet, the walnuts are crisp, and the texture is rich and layered.

Stir-fried Giant Scallops with Kai-lan and Olive Vegetables

Silver cod pieces marinated in a special five-spice blend and deep-fried until crispy outside and tender inside. The fish is snow-white and tender, with a rich and enticing five-spice aroma.

Premium Australian silver cod, steamed with savory preserved mustard greens from an old jar. The saltiness of the preserved greens infuses the fish, enhancing its natural sweetness.

Crispy cuttlefish slices stir-fried with wood ear mushrooms and vegetables in XO sauce. The texture is crisp and springy, with a slightly spicy seafood flavor.

Cuttlefish stuffed with shrimp paste (Bai Hua), cooked in the classic Typhoon Shelter style, sprinkled with fried garlic and chili. Crispy outside and tender inside, with a strong garlic aroma.

Tender steamed egg custard (Furong egg) with freshly picked crab meat, enhanced with a splash of Hua Diao wine. Silky smooth in texture, with a perfect blend of wine aroma and crab flavor.

Lamb shank slices stir-fried with cumin, ginger, scallions, and chili peppers over high heat. The lamb is tender and free of gamey odor, with a rich cumin aroma and a hint of spice to whet the appetite.

A classic Cantonese sweet and sour dish. Crispy fried pork pieces coated in a sweet and sour sauce, served with fresh fruit chunks. Bright red in color, with a delicious sweet and sour taste.

Pork belly slices and preserved mustard greens are steamed for a long time. The meat is tender and flavorful, rich but not greasy, with the preserved mustard greens absorbing the fat, making it savory and perfect with rice.

Premium Australian Wagyu beef diced and stir-fried with dried tangerine peel and fermented black beans. The Wagyu is rich in fat, and the fragrance of the tangerine peel complements the savory notes of the black beans.

Premium Australian Wagyu beef pan-seared to perfection, served with whole garlic and mala seasoning. The beef is tender and juicy, with a unique mala aroma.

Black-breed pork slices stir-fried with vegetables in black pepper sauce. The pork is firm and tender, with a rich and spicy black pepper flavor.

Japanese Ji Pin Abalone, a precious seafood delicacy. Twenty-head size, shaped like a yuanbao (ingot), with a firm texture. After cooking, it has a melt-in-your-mouth texture and an extremely fresh flavor.

High-quality dried abalone from South Africa, six-head size. Thick and fleshy, with a soft, sticky texture and a rich abalone flavor.

Top-grade four-head dried abalone from South Africa, large in size with thick meat. Finely cooked to a rich and succulent texture, it is a rare delicacy.

South African Ji Pin Abalone, sixteen-head size. Moderate in size, it strikes a balance between tender and chewy, offering a delicious taste.

Kanto sea cucumber from Japan, thirty-head size. The sea cucumber is plump with a smooth texture. Available with abalone sauce, yellow broth, or scallion braise to suit different taste preferences.

Japanese Kanto sea cucumber, eighty-head size. Although smaller in size, it remains crisp in texture. Available with abalone sauce braise, yellow broth, or scallion braise, each offering a distinct flavor.

Thick fish maw braised in a secret abalone sauce. The fish maw is soft, smooth, and slippery, fully absorbing the savory abalone sauce. It is a classic nourishing delicacy.

Premium fish maw braised with freshly picked crab meat and vegetables (emerald). The rich and delicious broth has a full-bodied texture, fresh and not greasy.

Selected premium fish maw, of superior quality and rich in collagen. Braised in rich 'Tou Shou' abalone sauce, it has a soft, glutinous, and fragrant texture, offering a luxurious experience.

A duo of premium fish maw and eighty-head dried sea cucumber from Japan, served with oyster sauce. Enjoy the exquisite flavors and textures of two precious seafood delicacies at once, complementing each other perfectly.