You can watch planes take off and land from the terrace at Yue, so close is it to Chek Lap Kok. Travelling to this corner of Lantau is rare for anyone not wheeling a suitcase, but the cuisine here makes a journey well worthwhile. Executive Chinese chef Jacky Chung Chi-keung sticks to a Chinese culinary tradition that reveres the classics while welcoming new ideas. Pleasant surprises appear throughout the à la carte and dim sum menus, with highlights including the roasted marinated pigeon – Chung is a fan of the bird and has plans for a special 11-dish pigeon menu this year – pan-fried tofu stuffed with shrimp fritters in home-made morel mushroom sauce, and many delightful desserts.

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