Freshness is calling card of Hong Kong’s Yan Toh Heen
Chef Lau Yiu-fai specialises in abalone, lobster and seafood
The elegant décor at this popular two-Michelin star restaurant is contemporary with subtle Chinese traditional accents, such as jade that is seen throughout, from the wall at the entrance to the place settings, and tall cabinets in which are Chinese artworks.
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 including braised imperial bird’s nest with crabmeat roe, golden frog legs with spicy salt, and lobster with crabmeat roe and fresh milk.
Golden stuffed crab shell with crab meat
Chef Lau’s superior dumplings
Valet parking: yes
Vegetarian: 8 dishes
Private rooms: 2 rooms, 28 ppl
L/F, InterContinental Hong Kong,
18 Salisbury Rd, Tsim Sha Tsui
Mon-Sat: Noon - 2.30pm;
Sun & PH: 11.30am - 3pm;
Daily: 6 -11pm
See more of 2017’s 100 Top Tables here