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He Yue LOTUS MOON

Cantonese cuisine · ⭐ 4.8

25th Floor, No. 12, Zhongshan East Second Road

Dishes

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  Five Lucky Cold Dishes

  A refined Chinese cold dish made with five ingredients: cucumber, carrot, wood ear mushroom, egg skin, and tofu dry, diced and mixed with a savory dressing for a refreshing taste.
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  Big Red Robe Sichuan Pepper Oil-Steamed Spanish Mackerel

  Spanish mackerel steamed in oil infused with Big Red Robe tea and Sichuan pepper, offering a delicate balance of aroma and flavor.
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  Crispy Young Pigeon

  Young squab with crispy skin is a dish made from tender young pigeons, marinated and roasted to achieve a golden, crunchy crust and juicy, tender meat.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Slow-Cooked Australian Wagyu Beef

  Slow-cooked Australian wagyu beef uses high-quality Australian wagyu beef, cooked with low-temperature slow cooking to retain the tenderness and aroma of the meat, with a delicate texture and rich flavor.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Songrong Health Soup

  A nourishing soup made with fresh matsutake mushrooms and chicken or pork bones, simmered slowly to extract rich flavors and health benefits.
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  Chef's Daily Dessert

  A daily dessert crafted by the chef using fresh fruits and premium cream, served on a crisp crust for a rich, balanced sweetness.
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  Grilled Wagyu Beef

  Charcoal-grilled wagyu is a dish made with premium wagyu beef, marinated and then grilled over charcoal. Wagyu typically uses cuts such as shoulder, ribeye, or tenderloin, which are slowly roasted over charcoal to achieve a tender, juicy texture with a slightly charred surface, preserving the natural aroma of the beef.
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  Stone Pot Wild Rice and Sea Cucumber

  A premium seafood dish featuring wild rice and high-quality sea cucumber, slow-cooked in broth and served in a heated stone pot for rich, tender flavor.
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  Furong Protein Steamed Peony Shrimp

  Furong protein steamed peony shrimp is a Chinese steamed dish made with eggs and peony shrimp. Eggs are beaten and combined with peony shrimp, then steamed together in a steamer, resulting in a tender and light flavor.
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  Sichuan Pepper Lobster

  Fresh Boston lobster stir-fried with a spicy Sichuan pepper sauce, delivering a numbing and fiery flavor profile.

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