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Paggie Leung

Yan Hui Restaurant

G/F, 11 Yuk Sau Street, Happy Valley

Tel: 2815 8282

Open: Mon-Sat, 11.30am-3pm, 6.30pm-3am; Sun and public holidays, 10am-3.30pm, 6.30pm-2am

Cuisine: Cantonese.

Ambience: It's hard to miss Yan Hui,   with its striking front door and pair of stone lions  outside.   The red interior, with high ceilings and large chandeliers, make it feel more like a modern Shanghainese restaurant.

Price: Less than $300  each,  without wine.

Pros: Food and service were flawless. Dishes were  well presented and generous.  It's the most welcoming restaurant we've ever been to.  The friendly staff all wore broad smiles. They emphasise that no MSG is used in the food.

Cons: The enthusiastic service might overwhelm diners who want privacy.

Recommended dishes: We were  happy with everything we ate at Yan Hui. Even the  snack of sweet cashew nuts with sesame and meat floss that's offered to every table was impressive. The sauteed prawn balls with mixed mushrooms ($98) was  healthy and tasty. The mushrooms and large, firm prawn balls had a light egg white sauce. Iced spotted crab in Chiu Chow style (seasonal price) was fresh and meaty, and came with spicy jellyfish and sliced, pickled vegetables. Stewed garoupa and fins with vegetables ($228) came with beancurd, tofu skins and mushrooms. The boneless fish fillets  were deep-fried before being stewed, giving them a rich taste and moist texture. Another winner was steamed dumplings with egg cream ($20, right). The dessert looked like goldfish, with transparent sago wraps  around orange-coloured custard. The sweetness was just right.

What else? Dim sum such as buns stuffed with abalone ($38) are on offer at lunch. The restaurant also serves hotpot.



Yan Hui Restaurant