Set on the ground floor of the Gold Coast Hotel and overlooking the gardens, this award-winning restaurant is not your average cha chaan teng. Sophisticated dark wood with burgundy motifs dominates the space that has plenty of large round tables with cushioned seats, making the restaurant perfect for family gatherings.

A dimsum menu is available at lunch. For dinner the perfectly roasted suckling pig is the biggest draw for appetizers, together with cold served abalone with Thai sweet-and-sour sauce. For the main course, Yue touts its award-winning slow-cooked dish, the chicken pot with figs and preserved lemons, which is a complex mix of flavours that complement each other, from sweet to tangy. Seafood lovers will love the crab with vermicelli duo in clay pot with fragrant and flavourful chili and spices enhancing the freshness of the crab. A good fish option is the sliced spotted garoupa is served on top of mashed bean curd with shrimp paste, preserved egg yolk, and Jinhua ham then deep-fried and rolled with asparagus and mango paste – a dish that is innovative, colourful and highly enjoyable. Desserts are well-made, smooth and delicious, particularly the sago in coconut milk with taro.

There is a regular selection of Chinese teas, from Ginseng Oolong to Shoumei and Loong Cheng. The wine list, while limited, is competitively priced, with a bottle of Chilean merlot for HK$380.

The service is fast but the clattering of dishes and cutlery, especially during peak hours, can be very distracting. The staff are friendly and helpful though, and if you’re a regular, will bend over backward to accommodate your special requests.

For a classy setting, top quality ingredients and an extensive selection of dishes, Yue offers good value for money.