Staying fresh: Yan Toh Heen keeps the focus on seasonal ingredients and top quality
Décor at famed two Michelin star restaurant specialising in Cantonese cuisine sets the tone for a fine-dining experience
The elegant décor at this popular two-Michelin star restaurant is contemporary with traditional Chinese accents, such as jade throughout and Chinese art objets. With large windows overlooking Victoria Harbour, the dining room has dark wood panelling and plush carpets.
Chef Lau Yiu-fai uses the freshest ingredients with specialities of abalone, lobster and seafood. There are seasonal and signature dishes on the menu. Must-tries for lunch include superior steamed scallop with black truffle dumplings, steamed lobster and bird’s nest dumplings with gold leaf and steamed king crab leg dumplings. For dessert, try the chilled mango cream with sago and pomelo.
Lower Level, InterContinental
Hong Kong, 18 Salisbury Road,
Tsim Sha Tsui, 2313 2323
Sun & PH: 11.30am-3pm,
Wok-fried lobster with
crabmeat roe and fresh milk
Wok-fried wagyu beef with
green peppers, mushrooms
2 rooms, 28 ppl
See more of 2018’s 100 Top Tables here