The newly renovated Yan Toh Heen is even more formal and elegant, with a mixture of traditional and gorgeous details like jade-colored place settings, and of course, with the expansive harbor views.
Visited: Dec. 28. 2014
Recipient of 2-Michelin Stars, Yan Toh Heen is recognized as one of the world’s finest Chinese restaurants specializing in Cantonese cuisine. Executive Chef Lau Yiu Fai uses refined Chinese cooking methods combined with the best ingredients and top quality fresh seasonal products.
The cutleries are made of real jade with a long history.
The signature complimentary snack to start with – roasted honeyed crunchy walnuts. It was very crunchy, every single piece was nicely coated with toasted sesame and honey.
Similar to most of other high-end Cantonese restaurants, each table is served with different kinds of sauces. Lung King Heen serves 3 kinds, and here in Yan Toh Heen, we got 6 ! Although we were not big fans of sauces, it makes us feel much better somehow.
The complimentary appetizer-Tofu with braised venison was flavorful and refreshing. The housemade tofu was silky, and the soy-braised vension brought a lovely sweetness to the whole thing.
Assorted Mushrooms and Black Fungus with Yuzu Dressing 柚子醋香雜菌黑木耳 ($108 )
I ordered this everytime i come to YTH. Really love the combination of mushrooms and yuzu dressing. The sour-sweet flavor is perfect to whet the appetite.
Braised Whole Abalone and Seafood on a Crispy Taro Net 原隻鮑魚海鮮脆芋盒 ($150/piece)
Another dish we have tried before and really love at Yan Toh Heen. This dim sum is actually only served during lunch time ($108/each), but as we requested in advance, the chef is certainly pleasant to make it for us.
The curst was really crispy, without any spare oil. Inside, the taro was smooth and creamy, comes with its natural sweetness and lovely scent. The whole braised abalone is definitely the highlight to the whole piece – very fresh and tender. The braised abalone sauce makes the whole piece perfect.
Crispy Fresh Prawns with Black Truffles 黑松露窩貼大蝦 ($120 / $240)
The best prawn toast i have had so far. ( My ‘prawn toasts experience’ is limited).It was perfectly deep-fried, and not oily at all. The prawns were large in size and bouncy. While it would be perfect if the flavor of black truffles could be stronger.
Double Boiled Fish Maw and Sea Whelk 花膠燉響螺 ($ 210/per person)
Perfect to balance out the deep-fried dishes we had previously. All the ingredients are fresh and high in quality. The soup itself tastes very simple, with natural fishy and sweetness from the sea whelk.
Golden Stuffed Crab Shell with Crabmeat 脆釀鮮蟹蓋 ( $ 220/ Per Piece)
The signature crab shell at Yan Toh Heen, which is also the best in town. My mom said the one from Lung King Heen has a better presentation as it served with lettuce on the bottom that looks more colorful. While on the taste side, this one certainly wins over!
Mixed with cream and moderate onion, the crab meat from the entire crab was stuffed in this crab shell and then deep-fried. The crab meat tastes so rich, and a little bit sweet from the onions but not overwhelming the flavor of crab meat.
Golden Scallops with Minced Shrimp, Fresh Pear and Yunnan Ham 龍帶玉梨香 ($120/ $ 240)
Another signature dishes here. The scallops were large in size, bouncy and juicy, fresh pear as well as the lemon zest on the size enhanced a nice balance.
Barbecued Fillet of Freshwater Eel with Osmanthus Honey Sauce 桂花蜜汁燒脆鱔 ($ 288)
This reminds me the flavor of char siew somehow, i mean the sauce. The skin was crispy and the meat was rich but not greasy. The overall tastes was really great, and the scent of Osmanthus was lovely.
Wok-fried White Asparagus with Bamboo Piths and Mixed Mushrooms 鮮菌竹笙炒白露筍 ($ 220)
Nothing to ‘wow’ about, but everything was fresh and high in quality. And it was not heavily thickened as LKH’s veggie dishes.
Chilled Mango Cream with Sago and Pomelo 楊枝甘露 ($88)
How can we resist dessert with such an amazing presentaiton?
The flavor of mango cream was very real and refreshing. Perfect ending.
The dining experience at Yan Toh Heen was as great as before. Very delicate dim sum and food, with amazing view of the harbor. The manager was a really nice young gentle, all the attendants were warm and polite, while the overall service can be speed up during the peak hours. We both consider the food here is much better than LKH, although several dim sum and dishes at LKH still wins.