Yat Tung Heen

Refined Cantonese cuisine in Hong Kong

Yat Tung Heen

I usually avoid hotel dining and for good reason, there is a high chance the premium cost is down to location rather than the food itself, and that is especially true for restaurants inside a posh hotel. However, there are always exceptions of course, for example, both the 3 Michelin starred Caprice and Lung King Heen are within a hotel. Yat Tung Heen, located inside the Eaton Hotel in Kowloon is a 1 Michelin starred restaurant, offering modern Cantonese cuisine in a formal setting. The restaurant recently had an overhaul in design, using black as the primary colour to give it a contemporary and modern feel in the decor. The menu offering is very similar to many other Hong Kong Chinese hotel restaurants, mostly Cantonese dishes.

Cherry tomatoes in a preserved plum dressing

Honey glazed char siu pork

Stir-fried scallops with walnut and asparagus

You can find char siu pork anywhere in Hong Kong but Yat Tung Heen's version was really special. Freshly grilled with such a killer smoky and honey aroma, the texture was so tender at the same time, this was char siu at such a top level. The stir-fried sliced scallop with walnut was a light dish but delivered plenty of umami flavours, I especially enjoyed the nutty and oily taste of the crunchy walnut, which worked wonderfully with the softness and sweetness of the scallop. The winner of the evening had to be the wok fried Japanese wagyu ribeye beef with garlic, the richness of the meat was sensational with an exceptional melting texture, it was also well seasoned and the garlic element greatly enhanced the beef to another level.

Wok-fired sliver cod with onion, ginger and preserved tofu 

Pan fried chicken with ginger and mandarin peels

Wok-fried Japnese wagyu ribeye with garlic

Mango pudding, almond tea, and egg waffle

Yat Tung Heen was a lot better than I was expecting, the classic Cantonese dishes were done remarkably well, as well as the use of top ingredients. My only criticism would be the service, while our waiter informed us the starter dishes would come first before the mains, the reality was the kitchen ended up serving whichever dishes were ready first. This is a massive mistake for a fine dining restaurant. Having said that, the quality of the cooking was clear and was hard to fault, and it totally warrants its Michelin star status.



Food 4/5

What I paid: 
£50 pp with tea

Average cost without drinks and services:
£50


380 Nathan Rd, Jordan, Hong Kong

https://www.eatonworkshop.com/hotel/hong-kong 

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