Yue Heen at Six Nations Hotel has been selected as one of the "100 TOP TABLES" restaurants by the South China Morning Post for two consecutive years. It boasts numerous award-winning and signature dishes, including "Golden Branches and Jade Leaves," "Pearl of the Orient," and "Golden Crab Shell," all worth trying. Chef Ma Rongde has won numerous culinary awards, and his classic creations, such as "Heartbreakingly Delicious Rice," and the lost art of "nostalgic kung fu dishes" like Golden Coin Chicken, Partridge Congee, Jiangnan Hundred Flower Chicken, and Lychee Crispy Duck, attract many diners. Those interested in Chinese cuisine should definitely give it a try. Yue Heen Dining Experience at Six Nations Hotel: Yue Heen, the Chinese restaurant at Six Nations Hotel, underwent a complete renovation in 2019, resulting in a brighter and more comfortable environment. Headed by an award-winning chef, the quality is guaranteed. The meal begins with appetizers, such as lettuce, which are crisp and refreshing, very appetizing. For main courses, you can choose between the signature honey-glazed char siu or roast goose. "Heartbreak Rice" was once a popular drink.
Yuexuan Hotel of Six Nations
Yue Heen Restaurant at Six Nations Hotel has been selected as one of the "100 TOP TABLES" restaurants by the South China Morning Post for two consecutive years. It boasts numerous award-winning and signature dishes, including "Golden Branches and Jade Leaves," "Pearl of the Orient," and "Golden Crab Shell," all worth trying. Chef Ma Rongde has won numerous culinary awards, and his classic creations, such as "Heartbreakingly Delicious Rice," and lost-to-earth "nostalgic kung fu dishes" like Golden Coin Chicken, Partridge Congee, Jiangnan Hundred Flower Chicken, and Crispy Duck with Lychee Sauce, attract many diners from afar. Those interested in Chinese cuisine should definitely give it a try.
