Yue

The flagship Chinese restaurant of a five-star Tung Chung hotel, set on the second floor behind elegant, classical decor, with generously spaced tables and windows looking out to the sea and passing aircraft. The kitchen is led by a chef of more than thirty years, and the cooking is refined Cantonese with a creative streak: roast pigeon under lacquered, crackling skin, honeyed Spanish black pork char siu, deep-fried stuffed crab shell, and double-boiled soups with fish maw and wild mushrooms. Dim sum is the other draw, sold as a choose-five set spanning beetroot and truffle dumplings, sturgeon caviar siu mai and black garlic ham sui gok. Prices sit high, though online booking discounts soften them.