Causeway Bay malls are generally renowned for their wealth of shops and high-end fashion boutiques – not for fine dining. Times Square proves the exception to the rule thanks to Yue. Operations are overseen by chef Au Yeung Chung-kei – an alumnus of the famous Fook Lam Moon – who has built his reputation among the city's foodies over many years. Yue's commitment to exemplary ingredients, combined with modern cooking techniques, is obvious in a number of popular dishes. Favourites include the deep-fried crispy chicken with scallions; pan-fried Japanese yam in soy sauce; superior bird's nest with steamed milk, egg white and crabmeat; and the sweet and sour pork with aged vinegar.

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