雲陽 Yun Yan
銅鑼灣勿地臣街1號時代廣場10樓1001B號舖
Shop 1001B, 10/F, Times Square, 1 Matheson Street, Causeway Bay
https://www.openrice.com/zh/hongkong/review/modern-sichuan-food-and-healthy-hotpots-e2556333
I love Sichuan food and Yun Yang is the perfect place to go because they have the strawberry tofu smoothie which is really soothing after eating spicy dishes.
As well as fancy drinks, there are more options other than fish filets in chili oil
0 讚好
Here was what we had:
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則耳根燒鴨胸
Roasted Duck Breast in Houttuynia Spicy Sauce ($108):
To be honest, this wasn't very spicy but quite healthy because it contains Houttyunia sauce and the flower is similar to a honeysuckle where you can suck the flower for the sweet nectar.
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脆米柚子軟殼蟹
Deep-fried Soft Shell Crab and Crispy Rice topped with Pomelo ($118):
0 讚好
The crab and pomelo was refreshing, a nice balance of crispy crab and sweet pomelo.
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玫瑰大千小公雞
Sautéed Diced Chicken with Pepper Chili Sauce topped with Rose ($138):
Although I am not a fan or rose but Sichuan pepper and rose made a good pairing.
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As well as the a la carte dishes, we also had the set below priced at $1,680 for four persons with one complimentary bottle of Piper Heidsieck Brut Champagne.
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Appetizer Delights:
(Translucent Beef Slices, Sliced Pork in Spicy Garlic Soy Sauce, Vegetarian Tofu Sheet Rolls, Beng Beng Chicken with Flat Pea Noodles)
0 讚好
The appetizers were delicious especially the thin slice of beef which you can see the light through it.
There were flat pea noodles which are my favourite and they were not spicy so I could truly taste what they taste like.
0 讚好
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松茸開水白菜
Chicken Consommé with Matsutake and Chinese Cabbage
The soup had a really strong mushroom taste yet the Chinese cabbage has been sliced in such a way that it still has a crunch.
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黑虎掌菌乾燒鮮鮑涼粉
Braised Fresh Abalone with Pea Noodles and Sarcodon Aspratus Sauce:
The abalone was done really nicely here because it was jazzed up with spices.
I found it ok but some other people found it quite spicy.
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風肉蔥沫河蝦仁
Sautéed River Shrimps with Spring Onion Sauce topped with Sichuan Dried Meat:
I loved the green colour made by freshly grounded spring onions and the dried meat gave the prawns a nice salty touch to it.
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原創豆酥桂魚
Mandarin Fish Slices with Crispy Soybean Crumbs:
This was a silky chunk of fish on a bed of delicious fried crumbs that are made of soya which has a nice smoky taste that could be used to mimic vegetarian bacon bits.
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三十三辣刺參雞鍋配手工製的鵝腸麵
Braised Chicken and Sea Cucumber in Hotpot with 33 Spices in Chili Broth served with Homemade Board Noodles:
This was meant to be the spiciest dish but I found it ok and the best thing is that it is MSG free because the Chef wanted to serve a healthy hotpot.
Later noodles were added to this delicious spicy hotpot sauce which I find quite spicy.
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一口燕窩珍珠抄手
Imperial Bird’s Nest and Mini Pork Wonton in Supreme Soup:
The cutest and smallest wontons filled with pork and bird's nest.
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(Pan-fried Glutinous Walnut Cake, Deep-fried Egg White Puff stuffed with Green Peppercorn Yoghurt, Sichuan Peppercorn Ice Cream)
For dessert, we finished with these delights.
The green peppercorn yoghurt was interesting because this peppercorn has a lemongrass taste.
My favourite had to be the chewy glutinous walnut cake and the icecream.
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Piper Heidsieck Brut Champagne:
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