Yue Restaurant & Bar

Har Kao with Truffle Prawn

Ingredients:

1. Fresh prawns (150g, without shells)
2. Salt (2g)
3. Chicken powder (4g)
4. Sugar (30g)
5. Truffle oil (10g)
6. Truffle purée (15g)
7. Potato starch (100g)
8. Wheat starch / Har kao flour (60g)
9. Beetroot (100g)

Method:

Make the Truffle Prawn filling  

1. Marinate the prawns in 20g of sugar and 20g of potato starch.
2. After 20 minutes, wash the prawns and keep them dry.
3. Mix the dry prawns with the salt, chicken powder, 10g of potato starch and 10g of sugar until the mixture is slightly sticky. Chill for 15-30 minutes.
4. Add the truffle purée and truffle oil (reserve one tablespoon of oil), then return to the chiller for 30 minutes.

Make the wrapper dough 

1. Mix the wheat starch and 60g of potato starch together in a bowl.
2. Soak the beetroot in water, then boil the beetroot water. Pour 150g of boiling beetroot water directly into the starch mixture.
3. Mix quickly with chopsticks.
4. Add one tablespoon of truffle oil.
5. Knead the mixture until smooth – it should feel soft and slightly elastic.
6. Cover with a damp cloth to prevent drying.

Shape the wrappers 

1. Roll the dough into a log.
2. Cut into small pieces (about 10-12g per piece).
3. Roll each piece into a thin round wrapper.
4. Place approximately 20g of the truffle prawn filling into each wrapper in a half-moon shape.
5. Place a banana leaf or dim sum paper in the bottom of a dim sum basket and steam for six minutes.

ABOUT THE CHEF

Lee Kuan Foo (or Chef Foo, as he is better known) is an expert in the art of Chinese cuisine and a specialist in the delicate skill of dim sum. Originally from Malaysia, Chef Foo commenced his career at Man Fu Yuan, one of the top Chinese restaurants in Singapore.

This marked the start of an impressive culinary journey that has taken him to countries all around the world, including Thailand, Vietnam, Germany, Russia and the Maldives. Fluent in four languages, he brings dim sum to a global audience with handcrafted creations that are both authentic and accessible, while also reflecting his skill and passion for Cantonese cuisine.

At Yue Restaurant & Bar, Chef Foo harnesses the finest local ingredients – including fresh seafood from the Andaman Sea – to present the finest Chinese cuisine. Diners can look forward to signature dishes such as Yue Andaman Sea King, Yue Sichuan Lobster, and Yue Roasted Duck, as well as premium dim sum including Shrimp & Scallop Har Gao, Shrimp & Abalone Shu Mei, Truffle Xiao Long Bao and more.

This commitment to culinary excellence helped Yue Restaurant & Bar to achieve a place on the ‘Top 25 Restaurants – Phuket’ list for 2025. Nestled on the 2^nd floor of Courtyard by Marriott Phuket Town, in the heart of the old town, this is the perfect spot to experience Phuket’s rich Chinese heritage.