Yung Kitchen
Every dish on this page carries the signature of one person: Wai-Wah Yung. Since 1988 she has been the culinary soul of China Restaurant Yung — and her creations will gradually shape the restaurant’s entire menu.
Tradition Meets Nutritional Awareness
Wai-Wah does not cook from a recipe book. She cooks from memory, from season, from what the ingredients offer. In her kitchen two things come together that Cantonese tradition has always held in the same breath: pleasure and effect. What tastes good should also do the body good.
Every dish in this series is accompanied by an interpretation through the Five Elements framework of Traditional Chinese Medicine and a glance at current nutritional science — not as a health claim, but as an invitation to discover Wai-Wah’s cooking with curious eyes.
Wai-Wah’s Creations
A TCM dessert of azuki beans, lotus seeds, goji berries and coconut milk — all five elements in one bowl.
Tender shredded chicken with Sichuan sesame-chilli sauce — a classic cold starter served in refined dim sum portions.
This page grows with the series. Every new dish Wai-Wah develops will appear here.
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