Dim sum fine dining style
|Yan Toh Heen|
Located inside the Inter Continental Hong Kong hotel, Yan Toh Heen is a fine dining Chinese restaurant and it was awarded its second Michelin star in the latest HK edition. While it is located on the ground floor, it still has a great view of the Victoria Harbour and I am sure it will be a spectacular place to watch the weekend fireworks whilst dining in style. I visited over lunch to seek some high level dim sum.
|steamed Scallop with black truffles |
and vegetable dumplings
|Steamed Garoupa Dumpling with Shrimp Roe and Peppercorns |
Steamed Lobster Dumpling with Bird’s Nest Steamed
King Crab Leg Dumpling with Green Vegetables
|Wok-seared buns with wagyu beef and cumin|
Wok-seared buns with wagyu beef and cumin was a classic recipe with a modern twist, the spicy elements worked nicely with the very dedicated taste of the meat and the buns themselves had a nice moisture to them. Fried noodles with seafood, while it sound ordinary on paper, was done extremely well, both the prawn and scallop were really fresh and the stock and noodle was light and not overly salty or oily.
|Baked Roasted Duck and Taro BunsCrispy Pork, Duck Liver, Burrata, Dried Shrimp and |
Preserved Vegetables Dumplings
|fried noodles with seafood|
My lunch at Yan Toh Heen was indeed of a high standard, using some prime ingredients combined with great cooking resulting in some top notch dim sum. While it wasn't cheap at all, you are eating some really exquisite dim sum that you would not be able to find elsewhere in your standard Chinese restaurant. Service was great but then again I wouldn't expect anything less with a fine dining restaurant inside a 5 star hotel.
What I paid:
£27 per head
Average cost without drinks and services :
Lunch menu: £25 - £50
Dinner menu: £50 - £100
G/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
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