Freshness is calling card of Hong Kong’s Yan Toh Heen

Chef Lau Yiu-fai specialises in abalone, lobster and seafood

PUBLISHED : Friday, 17 March, 2017, 1:09pm
UPDATED : Friday, 17 March, 2017, 1:09pm

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.

Signature dishes

Peking duck

Golden stuffed crab shell with crab meat

Chef Lau’s superior dumplings

Overview

Valet parking: yes

Vegetarian: 8 dishes

View: yes

Corkage: HK$500+

Alfresco: no

Private rooms: 2 rooms, 28 ppl

Contact details

L/F, InterContinental Hong Kong,

18 Salisbury Rd, Tsim Sha Tsui

2313 2323

Mon-Sat: Noon - 2.30pm;

Sun & PH: 11.30am - 3pm;

Daily: 6 -11pm

See more of 2017’s 100 Top Tables here