Yuet
Wah Hui Seafood

Shop
B&nbsp;G/F&nbsp;405-419 Lockhart Road

Causeway Bay

447-449
Causeway Bay

Hong
Kong

Tel. +852 2591-6803

&nbsp;

The Food:

Mussel stew

Stir-fried crab and glass noodles in
casserole with xo sauce

Royal prawns

Braised ribs and vegetables

Fried spring onion, ginger fried
oyster in casserole

Golden fried tofu&nbsp;

The wines:

<table>
 <tbody><tr>
 <td>
 2006
 Perrier-Jouët Champagne Belle Époque
 </td>
 <td>
 92
 </td>
 </tr>
 <tr>
 <td>
 2003
 Dom Pérignon Rosé
 </td>
 <td>
 92+
 </td>
 </tr>
 <tr>
 <td>
 1995 Krug Vintage
 </td>
 <td>
 95
 </td>
 </tr>
 <tr>
 <td>
 2008 Château Haut-Brion
 </td>
 <td>
 94+
 </td>
 </tr>
 <tr>
 <td>
 1996
 Cantalupo Ghemme Colli Carellae
 </td>
 <td>
 90
 </td>
 </tr>
 <tr>
 <td>
 1996 Château Latour
 </td>
 <td>
 95
 </td>
 </tr>
 <tr>
 <td>
 Chugoku Jozo Kawaii Shiroi Litchi liqueur
 </td>
 <td>
 &nbsp; </td></tr></tbody></table>

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1470928910470-MUSSEL+STEW+copy.png"> 

















Mussel stewYuet Wah Hui Seafood is one of many eating establishments in China that looks
somewhat non-descript and almost tawdry, but that serves amazingly well cooked
food that is faithful to original Chinese recipes. In fact, I can’t take credit
for having made this dinner the subject of this week’s Vinous Table, as I was simply
following the advice of Chinese friends who have lived in Hong Kong all their
lives. And, looking around, I think I might have been the only foreigner in the
place that night, which was probably just as well, and also a guarantee of
likely authentic Oriental recipes and cooking. Of course, the presence of my
friends was essential when it came time to order, as everyone at the table was
handed a menu with no recognizable western idioms (but there were plenty of
pretty photos). No matter, my friends chose the food, while I took care of the
wine. We all had a great time.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1470928828916-ROYAL+PRAWN+copy.png"> 



















Royal prawnsWhat I like best about
the Yuet Wah Hui
Seafood restaurant is that it serves excellent but inexpensive
Chinese seafood dishes, most of which are clearly Cantonese in origin.&nbsp;Crab
is everywhere on the menu, and it is sold by kilo (so I suppose a particularly
large and heavy crab may make the bill creep up somewhat, but prices are still
quite reasonable.). Oysters are fresh and juicy,
and are offered both nature (in this case with a scallion and ginger sauce) as
well as deep-fried (quite good, actually). Stir-fried mussels, seafood congee, clams
in a peppery but balanced broth, prawns, garlic ribs and crispy tofu are all
excellent. 

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1470928769279-BRAISED+RIBS+AND+copy.png">&nbsp;



















Braised ribs and vegetablesIn fact, Yuet Wah Hui Seafood allows guests to bring their own wines, with only a modest corkage fee to take into
account. On this particular evening, things start off well with the bright and
zesty 2006 Perrier-Jouët&nbsp;Champagne Belle Époque,
which is vibrant and clean, with lovely floral persistence. The 2003 Dom Pérignon Rosé is a work of
art, considering the hotter-than-hot growing season. This beauty exudes ripe strawberry
and orange peel notes that are still fresh and vibrant though noticeably
creamier than usual. The best bubbly on the evening is the 1995 Krug Vintage, which is drinking beautifully right now and offers
plenty of zesty citrus zip and truffly aromatic spice and orchard fruit aromas
and flavors. One of my favorite recent vintages of Bordeaux reds is 2008, an
often unheralded year that gave wines of great classicism and purity. The 2008 Château Haut-Brion is a case in
point, with Haut-Brion’s textbook creamy mouthfeel and ripe Merlot fruit
somewhat under wraps thanks to a cooler growing season that was saved by a
beautiful fall. Though there’s no rush to pull the cork anytime soon, this
beauty is drinking surprisingly well already.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1470929039326-wines+1+copy.jpg"> The 1996 Cantalupo
Ghemme Colli Carellae is a traditionally made
wine from one of my favorite producers of northern Piedmont Nebbiolo. Although
it lacks the structure and sweetness of Barolos or Barbarescos, this Ghemme
delivers very pure cool-climate Nebbiolo aromas and flavors, nicely extended by
noteworthy acidity and framed by relatively smooth tannins. Our last wine of
the night os the usually dependable 1996
Château Latour, which is very Pauillac-esque in its firm, penetrating
structure and long persistence of cigar box, graphite and blackcurrant aromas
and flavors. The Chugoku Jozo Kawaii
Shiroi Litchi liqueur, a generous gift of one of my friends, is made with lychees produced in Taiwan which I am
told have a distinctively fruity, almost pungent flavor that is attenuated only
slightly by the milk in the liqueur. Shiroi means "white" in
Japanese, and the Kawaii Shiroi series includes three white and milky liqueurs made of lychee, Chardonnay
grape and La France pears (the three liqueurs are therefore a mix of raw milk
and fruit juices). I found this specific liqueur enjoyable in very small doses
and with plenty of ice, but also extremely sweet and cloying when taken in
larger sips. <img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1470929057207-wines+2+copy.jpg"> 

Overall, I enjoyed
my evening at Yuet Wah Hui Seafood. Although the décor is nothing to write home about (very
basic, with bright, fluorescent lights and simply adorned rooms), the food is robust and savory. Everything seems to magically come together on the night,
leaving me walking back to my hotel or home feeling happy and satiated.

-- Ian D’Agata

Causeway Bay

Content

Engage

Vinous

Social