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Yu Yue Heen’s Cantonese dishes offer an elevated twist on Guangzhou’s acclaimed local cuisine, recognized with the coveted Michelin one-star rating.

HOURS

Lunch
Weekdays, 11:30 am – 2:30 pm Weekends, 11:00 am – 2:30 pm
Dinner
Daily, 5:30 pm – 9:30 pm October 15 – November 5: Open until 10:00 pm

Signature Dishes

  • Braised Chinese softshell turtle with garlic and lemongrass in stone bowl
    BRAISED CHINESE SOFTSHELL TURTLE

    Garlic, Lemongrass

  • Star grouper in clay pot with fresh green peppercorns
    STAR GROUPER

    Baked in Clay Pot with Fresh Green Peppercorn

  • Barbecued Black Pork

    with 25-year Aged Balsamic Vinegar

  • Four green shell-shaped dumplings in traditional bamboo steamer
    YU YUE HEEN PRAWN DUMPLING

    with Bamboo Shoots

  • Whole crab on oval white plate
    SPOTTED SEA CRAB

    Baked with Soy Sauce, Preserved Black Beans, Dried Turnip and Garlic

Reservations and Inquiries +86 (20) 8883 3371 Contact

Meet the Team

Chef Yongsheng  Li, Executive Chinese Chef at Yu Yue Heen

Yongsheng Li

Executive Chinese Chef
Born in Yunfu, Guangdong, Chef Yongsheng Li’s culinary interest was sparked when he was a child. His journey began in Guangzhou and continued through restaurants and hotels across China, from Shenzhen and Shanghai to Nanjing. He breaks the perception of the inherent taste of traditional cuisine and presents authentic Cantonese cuisine with a modern approach.

”As there are no limits to creating new dishes, it is sometimes difficult to define what a good dish is whilst using innovation and retaining the characteristics of traditional dishes.”

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