Yue partners with heritage sauce-maker Koon Chun to celebrate iconic HK flavors

Commanding breathtaking views of the majestic Lantau Island coastline, the exquisite Cantonese restaurant Yue at Sheraton Hong Kong Tung Chung Hotel announced a collaboration with the century-old local soy sauce brand Koon Chun Sauce Factory. Together, they have curated a limited-time “Timeless Taste of Old Hong Kong” menu that celebrates the city’s beloved culinary heritage.

The “Timeless Taste of Old Hong Kong” menu. Photos by courtesy of Yue Cantonese restaurant

Under the culinary direction of Executive Chinese Chef Chung Chi-Keung, the menu features Cantonese classics elevated with the exceptional sauces and seasonings from Koon Chun. Drawing inspiration from time-honored local recipes, Chef Chung has artfully incorporated the brand’s premium soy sauces, bean base sauce, vinegar and oyster sauce to imbue each dish with authentic Hong Kong flavors.

Executive Chinese Chef Chung Chi-Keung

Yue has consistently supported and selected high-quality, locally-produced and grown ingredients, including honey, organic vegetables, seafood, and the Koon Chun Sauce Factory from the collaboration. By supporting local production, Yue aims to support the development of small farms and local brands, collectively safeguarding the quality and availability of homegrown food ingredients in the community.

A dining area at Yue.

“This collaboration allows us to shine a spotlight on the unparalleled quality and distinctive taste profile of Koon Chun’s iconic sauces beloved by generations of Hong Kongers,” said Chef Chung. “By integrating these treasured local ingredients into our Cantonese specialties, we hope to present our guests with a unique dining experience that celebrates the rich gastronomic legacy of Hong Kong.”

Koon Chun Sauce

Founded in 1928, Koon Chun has long been a beloved household name, renowned for its 100% Hong Kong-made soy sauces, marinades, vinegars and other different sauces manufactured in its Yuen Long factory. The brand’s exemplary products are now the foundation for Yue’s new “Timeless Taste of Old Hong Kong” menu.

Yue appetizers

The starters include the appetizing Spicy Chilled Sea Cucumbers, Celtuce and Carrot seasoned with Soy Sauce and Garlic-Chili Sauce, the Marinated Pigeon Egg in Supreme Soy Sauce, as well as the signature Barbecued Iberico Pork Glazed with Honey with Koon Chun Sauce’s signature Chee Hou sauce, Hois in Sauce and Ground Bean sauce. The delicate and flavorful Pan-seared Leopard Coral Grouper with Premium Soy Sauce highlights the natural sweetness of the premium grouper, enhanced by Koon Chun’s premium soy sauce which has been sundried for three months. This superior first extract soy sauce is fermented for 6-12 months, resulting more umami and slightly thicker color in the sauce.

The Hand-crafted Steamed Chicken Skin with Shrimp Paste.

The Hand-crafted Steamed Chicken Skin with Shrimp Paste is one of the most famous Cantonese dishes. Chef Chung uses the whole chicken skin, stuffs it with shrimp paste, then steams and slices it to reconstruct the original whole chicken shape. It is served with a red vinegar dipping sauce, which has a tangy flavor that refreshes the palate.

Tai O Dried Shrimp Rice in Stone Pot with Soy Sauce.

Another highlight is the Tai O Dried Shrimp Rice in Stone Pot with Soy Sauce. Chef Chung mixes two signature soy sauces from Koon Chun to create an umami-packed flavor for the rice. The dried shrimp from Lantau community adds a hearty and soulful essence.

Deep-fried Pork with Preserved Shrimp Paste wrapped in Chinese Bun.

Hot and Sour Soup with Fish Maw, Shrimp, Scallop, Tofu and Fungus.

Other highlight dishes include Deep-fried Pork with Preserved Shrimp Paste wrapped in Chinese Bun and the delightful Salted Lemon Sorbet with Marinated Strawberry and Jelly.

Salted Lemon Sorbet with Marinated Strawberry and Jelly.

Pan-fried Leopard Coral Grouper in Supreme Soy Sauce.

The “Timeless Taste of Old Hong Kong” set menu at Yue is available from Sept. 1 to Oct. 31. Guest who booked this tasting menu can register for the Koon Chun Sauce Factory tour on Nov. 2 or Nov. 23.