[Hong Kong] Yun Yan 雲陽 - A Temporary Farewell

Rating: ❤❤❤❤1/2 (4.5/5)

I got back to Hong Kong just in time to catch one last dinner at Yun Yan 雲陽 before it closes temporarily on August 26th (their lease is up and they are currently looking for a new location). Admittedly I didn't have a good experience the first time I went but my friend who arranged the dinner assured me that the food would be excellent because we would be tasting Chef Tak's private kitchen dishes that are usually off-menu. In the end, I was glad that I went because it turned out to be one of the best Sichuan meals I've had in a while! Chef Tak has been cooking for over 40 years and from his dishes that night, I can taste his skills as well as his passion for innovation. It was a night of delicious and unforgettable dishes with good company so let's hope that Yun Yan will reopen again soon.

Roast Goose in Sour Soup, Pork in Five Spices, Spicy Chicken and Spicy Eggplant (酸湯薑芽烤鵝 / 五香捆蹄花 / 古藺麻辣雞 / 魚香茄鮝) - we started with a series of appetizers that impressed right away but the one that I loved the most was the flavorful roast goose in an irresistible spicy and sour soup with potato noodles. 

The Translucent Beef Slices (燈影牛肉) was a signature dish that we had to add to our menu and derived its dish name from how translucent (and thin) the beef is when you hold it up against the light!

The Tea-smoked Baby Pigeon Slow-cooked in 52°C (52°C樟茶BB鴿) was seriously one of the most flavorful and juiciest pigeon I've ever had while the pairing with spicy corn was an interesting one (it tasted a bit like Mexican street corn). 

Stir-fried Smoked Eel (側耳根炒燻鰻魚)

Pan-fried Prawns in Basil Sauce (金不換香煎大蝦) 

The Spicy Yellowhead Catfish with Tofu (崩山豆腐熗鍋黄辣丁) was one of the my favorite dishes of the night as it tasted pretty much like the famous Sichuan dish Poached Fish in Chili Oil except this version wasn't oily at all. 

Smoked Ribeye Beef with Morning Glory (烽煙美國牛肉眼通菜苗) - Chef Tak added the vegetables to our sizzling pot of spicy beef right before serving to ensure the crispiness of the vegetables so they won't be overcooked. This dish is perfect for spicy lovers if you can take the heat!

Handmade Noodles Tossed in Chili Oil (素椒蕈油拌手工麵)

Mango Mochi with Crushed Walnuts and Tofu Creme Brulee (怪味桃仁屑香芒官燕雪媚娘 / 焦糖豆腐布甸) - the duo desserts were the perfect sweet ending to our delicious Sichuan meal!

Yun Yan, we will miss you!

Yun Yan 雲陽
10/F, Times Square
1 Matheson Street, Causeway Bay
Tel: +852 2375 0800

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