Yue Creative Cantonese Cuisine Review

Flower non-flower fog non-fog ‼️ Modern Cantonese cuisine inheritance and subversion 💡 New Year 🎉 Taking the opportunity to let my husband reward himself for hard work and serious life 😆! Following [Chaoyue], come and punch in another one in the three steps of Yue Yue Modern Cantonese Cuisine] 🍝 Yue Yuè, which is both a leap "leap" and a "Yuè" of Cantonese cuisine... It is intended to develop innovative modern Cantonese cuisine with a leaping mind. Ingredients ＝ inheriting classics and constantly subverting the cognition of diners~ This food exploration experience full of unknowns and surprises is really interesting 🥰🟠 Flower Non-flower Maotai is sweet ⁉️ Head oyster soup at first glance almost thought it was Maotai... I drank it but found that it was sweet and moisturizing~ It turned out to be a Cantonese tradition Mao Gen Soup 😄! 🟢 Fog Non-fog Stone can eat the inconspicuous stone in the caviar plate, which turned out to be a carefully prepared surprise "Eastern Eggs" 🎉! What is the specific thing? Waiting for you to explore for yourself 😝 can only say that the taste is too appetizing to me! The experience during the meal is very good. 💯 There is a special person to explain each dish throughout the whole process. The most impressive thing is that before the main dish, in order to create the atmosphere of the sea, it will specially put Shanghai snail decoration on the table 🐚...and play the soft sound of the waves at the same time. Then create the taste of the sea through the shrimp sauce in the dishes~ bring layers of progressive sensory experience to diners from vision, hearing, smell and taste~💝! Even the seasonings in the dishes have been carefully designed and innovated, and appear in front of them in a completely unexpected form~ You can see the 👍🏻┅┅┅🟡 Restaurant Honor 🔵┅┅┅✅2021-2022 won the "Black Pearl Two Diamond Restaurant" 🏅 and "Michelin Meal Plate Award" for two consecutive years. 🛎️ and other ✅ Dom Pérignon Society is the first (58th) member restaurant in mainland China, and its founder, Tang Peilixuan (Dom Pierre P érignon), has the reputation of "father of champagne" 🍾🎊┅┅┅┅┅┅┅┅┅┅┅┅🏠 Yue Yuè Modern Cantonese cuisine 📍 4th Floor, Nanfenghui, No. 618, Xingang East Road 🈺18:00-22:30

People who know how to eat, I think it is really necessary to arrange the jump trilogy not only taste buds, vision, hearing are different enjoyment, the service is not to mention. Indonesian Guanyan Coconut Similo is what I like very much. The multi-layered taste and taste of Guandong sea cucumbers are unforgettable.

The experience of the taste buds of black pearl two diamond Cantonese cuisine Yuè Yuè is a milestone in modern Cantonese cuisine, integrating world-class ingredients and cooking techniques and then breaking the stereotypes, self-innovating and becoming a family 🤩, which both retains the traditional taste and gives the ingredients a new life ♥️ Dating was brought to this house continuously Two years won 🌟 Black Pearl Two Diamond 🌟 Michelin Dining Plate 🌟 Phoenix Network Jinyu One-Star Restaurant 🌟 Tang Peiliyu Champagne King Restaurant is waiting for the arrival ✅ Friends have reserved a location in advance to the store. There are already waiters specially received with the silver gate Xu Xu opened the yellow light of the space of Nuoda 🎶 The melodious music atmosphere is very good. The distance of the table is moderate and private. There is also a special service. 🧾 The dishes are presented in a complete set. The desserts from the soup to the end are explained by the chef throughout the whole process. 👀 Let the five senses appreciate the creation of a leap. Yi Food [Love] I am particularly impressed 🌟 Caviar Braised Foie Liver Black crystal clear caviar is delicate foie gras sauce There are a few black vinegar on the top of the taste of dense and sweet ate the brine flavor 🌟 After eating, the black stone with egg laying is actually Baiyun Fengzhao Q bullet and smooth It is not the same as the stone hard cold. It breaks the original form of food. It gives different imaginations to the dishes. At the same time, the immersive experience starts the beautiful white snails. The music on the table also changes to the sound shape of the waves. It means that it is in place all at once. Sea cucumbers in the state of root and branching, the green spinach juice shrimp sauce is dotted with a picture sense of sea cucumbers and wrapped in sea urchin yellow croaker seeds. The taste level is distinctive. 🌟 Pepper Beef 🐮 The grounded pod of Chinese and Western ingredients is lightly rubbed on the surface of the beef. The feeling is amazing. The beef meat is fresh and tender with green peppers and red peppers. The rich taste is surprising. ⏰ The three-hour wonderful taste journey 👅 Let our taste buds feel the treasures and the tastes of the various dishes that we are eager to try. 🏙 The immersive experience is really extraordinary. Restaurant can compare At the end of the proposed 💛, a cup of Yinghong No. 9 and chicken cakes will also be used as the end to feel the heritage and innovative cultural concept of Cantonese cuisine.🌟 Store name: Yue Yuè Modern Cantonese Cuisine 🚩 Address: 4th Floor, Nanfenghui, No. 618, Xingang East Road

A satisfactory dining experience 😀😀😀

The fried chicken in this place is delicious, it is the kind of lingering taste, I have been there and want to go for the second time, my family and friends are super like it.

I have been to this store several times, the products and services are worthy of praise, it is very authentic Cantonese cuisine, and the dishes are very exquisite!

Yue.Yue modern Cantonese cuisine is a new Cantonese cuisine developed by young people after 90s. Cantonese cuisine is specially selected, and the color and fragrance are not even the dishes and eating methods are extremely novel. Every dish can bring different surprises to diners. Address: 4th floor, Nanfenghui, No. 618, Xingang East Road, Guangzhou, Metro Line 8 Xingang East Station, Exit F recommended dishes: Huguo sea cucumber, carbon grilled deep sea big yuan shell, roasted raisin square bag price: expensive special attention: to book in advance