Yan Toh Heen has reopened after a short hiatus. It has a spectacular view of Victoria Harbour and beautiful decor by Cap-Atelier, which preserves the restaurant’s rich heritage by weaving in a tasteful jade theme. It’s like a jewellery box that opens to reveal layers of treasure – the decadent fare served from the kitchens.

Chef Lau Yiu-fai enjoys sourcing the best ingredients from around the world. Must-tries include wok-fried lobster with crabmeat roe, steamed king crab leg dumpling with green vegetables, braised whole abalone, seafood on a crispy taro net from the dim sum menu, Peking duck, golden stuffed crab shell with crabmeat, and wok-fried Wagyu beef.