Yan Toh Heen has a pedigree that few restaurants in Hong Kong possess. Serving intricate Cantonese cuisine deftly spruced up with world delicacies, this fine-dining institution is as relevant to the Hong Kong dining scene as ever. Much of this has to do with the ever-constant head chef, Lau Yiu Fai, who has been in the kitchen since the restaurant opened over 30 years ago, and thinks nothing of updating a classic Cantonese dish with artisanal produce from around the world and incorporating it into his cuisine. The waiting staff are also an absolute credit to the restaurant; incredibly well informed and knowledgeable, not just on the items on the menu but of the individual ingredients.
Located in InterContinental Hong Kong, the dining room at Yan Toh Heen straddles the line of homely and exclusive. The green-on-grey design is stylish yet
- Half-Day City Tour
- Hong Kong Disneyland® Park Admission with Transfer
- Full-Day Macau Tour with Buffet Lunch
- Lantau Island Full-Day Tour
- Lamma Island Cruise
- Ocean Park Admission with Transfer
- City Sightseeing Tour with Victoria Peak Tram Ride
- Hong Kong Island Tour
- Guangzhou Day Trip with Giant Panda Encounter
- Evening Cruise, Dinner at Victoria Peak & Night Market Visit
The dim sum options are perfect example of Chef Lau’s predilection of acquiring the finest ingredients from anywhere possible and incorporating them into his authentic Cantonese cuisine. The bite-sized dumplings here are embellished with large pieces of, say, black truffle, bird’s nest or abalone for added flavour, each lovingly crafted into shape.
Fish dishes feature prominently at Yan Toh Heen, and among our favourites is the garoupa fillet steamed with a delicate combination of ginger, spring onion and coriander which only brushes the palate thanks to the restrained use of seasoning. Pleasingly, the firm fillet is cut with precision, presented free of bones and ready to eat in a bamboo basket. For meat lovers, the wok-fried Wagyu beef comes sizzling in a cute granite cooking pot with chunky green peppers, mushrooms and a hint of fried garlic. The beef is incredibly soft and falls apart in the mouth, while ever so slightly charred for a touch of smokiness.
Dessert at Yan Toh Heen is something extra special and not to be missed. Signature sweet treats worked on in between Chef Lau and the patisserie chef at InterContinental Hong Kong, Chef Cyril Dupuis, has yielded fantastic results, especially the chilled mango cream with sago and piquant pomelo, and basil dragon pearls with ginger ice cream – a delight of textures and a refreshing, balanced flavour that isn’t quite savoury, isn’t quite sweet, but keeps you going back for more. There is an in-house tea sommelier, Kelvin Ng, who has developed a set menu in partnership with Chef Lau if you would like to pair tea with your meal.
Yan Toh Heen is a restaurant so genteel that you feel like an aristocrat just being seated and browsing the menu. The plush carpets, masses of jade art and tableware, and immaculately presented waiting staff all add to this feeling. A mainstay in Hong Kong for traditional Cantonese cuisine, Yan Toh Heen is fully deserving of its two Michelin stars, and for anyone looking for a meal with balance and grace will find InterContinental’s flagship Chinese restaurant the perfect place to dine.
Yan Toh Heen
- Opening Hours: 12:00 – 14:00; 18:00 – 23:00
- Location: Intercontinental Hong Kong, 18 Salisbury Rd, Kowloon
- Tel: +852 2313 2323