YUE partners heritage sauce maker to recreate old HK-themed menu

Sheraton Hong Kong Tung Chung Hotel's Cantonese restaurant, YUE, has partnered local soy sauce brand Koon Chun Sauce Factory (冠珍醬園) to create an old Hong Kong-themed menu.

This comes as YUE has been supporting and selecting locally-produced and grown ingredients such as honey, organic vegetables, and seafood, according to the release. By supporting local production, the restaurant aims to support the development of small farms and local brands, collectively safeguarding the quality and availability of homegrown food ingredients in the community.

Meanwhile, Koon Chun was founded in 1928 and is known for its Hong Kong-made soy sauces, marinades, vinegar, and other different sauces manufactured in its Yuen Long factory. Its soy sauce undergoes a three-month sundrying process and is fermented for six to twelve months, according to the release. 

Also known as the "Timeless taste of old Hong Kong", the limited-time set menu is available from 1 September to 31 October under the culinary direction of executive Chinese chef Jacky Chung. The exclusive partnership aims to celebrate the city's beloved culinary heritage.

A spokesperson from Sheraton Hong Kong Tung Chung Hotel told MARKETING-INTERACTIEV that this partnership targets Hong Kong locals who cherish their cultural heritage and travellers who are eager to savor authentic Hong Kong flavors.

The menu features Cantonese classics elevated with sauces and seasonings from Koon Chun. Drawing inspiration from signature local recipes, Chung has artfully incorporated the brand's soy sauces, bean base sauce, vinegar, and oyster sauce to imbue each dish with authentic Hong Kong flavours. 

The starters include the spicy chilled sea cucumbers, celtuce, and carrot seasoned with soy sauce and garlic-chili sauce, the marinated pigeon egg in Koon Chun’s soy sauce, as well as the signature barbecued Iberico pork glazed with honey with Koon Chun's signature chee hou sauce (柱侯酱), hoisin sauce (海鮮醬) and ground bean sauce (磨原豉). 

Furthermore, the hand-crafted steamed chicken skin with shrimp paste is one of the four famous Cantonese dishes. The entire chicken skin is kept, stuffed with shrimp paste, then steamed and sliced to reconstruct the original chicken shape.

Other elevated signature dishes include Tai O dried shrimp rice served in a stone pot with soy sauce, where the chef mixes two signature soy sauces from Koon Chun to create a rich umami flavor for the rice.

The partnership is promoted through social media, media, hotel in-house display, as well as Koon Chun’s channels, according to the spokesperson.

"This collaboration allows us to shine a spotlight on the unparalleled quality and distinctive taste profile of Koon Chun's iconic sauces beloved by generations of Hongkongers. By integrating these treasured local ingredients into our Cantonese specialties, we hope to present our guests with a unique dining experience that celebrates the rich gastronomic legacy of Hong Kong,” Chung said. 

Daniel Chan, the representative of Koon Chun Sauce Factory, said: "We are truly honoured to collaborate with YUE. Together, we have crafted exquisite Cantonese dishes using our locally produced, additive-free sauce. Through this partnership, we hope to introduce Koon Chun's premium sauce to discerning more Cantonese cuisine lovers from around the world."

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