South China Morning Post
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Dining at Yan Toh Heen is an opulent affair. Photos: handouts
Magazines100 Top Tables

How the newly refurbished Yan Toh Heen restaurant is reinventing Cantonese cuisine

  • The chef is known for his unique approach to Cantonese food – he uses produce from countries such as New Zealand and Japan to create avant-garde dishes
Lisa Cam
Lisa Cam
Why you can trust SCMP

Following its renovation, Yan Toh Heen’s ambience is one of the best in town. Combined with its spectacular views of the harbour and its jade design concept, the interior matches the opulent fare.

Executive chef Lau Yiu-fai has more than 30 years’ experience and is known for his avant-garde approach to Cantonese cuisine by using produce from countries such as New Zealand and Japan.

Abalone taro net.
Signature dishes include wok-fried Wagyu with green peppers, mushrooms and garlic, and crispy fried rice with crab claw in fish bouillon. Dumplings rule the lunch menu. We loved the steamed lobster and crabmeat dumplings with vegetables.

Contact details

Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui 2313 2323

Mon-­Sat: noon-­2.30pm,

Sun & PH: 11.30am-­3pm,

Daily: 6pm­-11pm

Signature dishes

Golden stuffed crab shell with crabmeat

Wok-fried lobster with crabmeat roe and fresh milk

Crispy fried rice with crab claw in fish bouillon

See more of 100 Top Tables 2020 here

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