Yuyong Tsim Sha Tsui Restaurant
粤菜 · ⭐ 3.5
No. 1, Su Chong Avenue, Yu Yuan Village

Dishes
One Fish, Two FlavorsA dish featuring one fish prepared in two ways—braised and steamed—to offer contrasting flavors from the same ingredient.
Rebellious DelicacyRebellious Delicacy features pork bones slowly stewed for a rich, tender texture and deep flavor. Combined with a secret sauce and spices, it delivers a distinctive, complex taste.
Spicy Eel with a TwistA stir-fried dish featuring eel cooked with garlic, ginger, and chili for a bold, spicy flavor.
Stewed Beef Shank with Ginger and ScallionA savory dish made by stewing beef shank with ginger and scallions until tender, resulting in rich flavor and soft texture.
Stir-fried Fish SlicesA dish made by quickly stir-frying sliced fresh fish with vegetables and seasonings, resulting in tender and flavorful fish slices.
Pan-fried and Baked FishA dish of fresh fish marinated, pan-fried, then baked to achieve a crispy exterior and tender interior, often seasoned with ginger, garlic, and scallions.
Pan-fried Eel with SauceA dish of eel pan-fried and then stewed in a savory sauce, resulting in tender meat and rich flavor.
Pan-Seared ChickenA Cantonese dish featuring chicken marinated and pan-seared, then baked to tender perfection with a crispy exterior.
Golden Roast SquabA succulent squab roasted to perfection, featuring crispy skin and tender meat, a classic Cantonese delicacy.
Pan-fried Yellow CroakerPan-fried yellow croaker is a dish featuring fresh yellow croaker as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried until golden brown on both sides for a crispy skin and tender interior.
Fish Maw SoupA premium soup made from fish maw, simmered with ham, chicken, and mushrooms for a rich, smooth flavor.
Fish CakeFish cake is a food made by mixing fish meat as the main ingredient with starch, egg white, seasonings, and other additives, then shaping it into a饼 (cake) and steaming or frying it. A common method involves removing bones from fresh fish, mashing it into paste, mixing it with auxiliary ingredients, and then heating it to set its shape.