October 25, 2013

Above and Be-Yan Toh Heen

Everyone knows the InterContinental for its front row seats to the skyline and famed celebrity chef restos. But while we were being mesmerized by the light shows, the InterCon was working on a jaw-dropping masterpiece of its very own – an elegant and intimate re-styling of its 1-Michelin starred Cantonese restaurant, Yan Toh Heen.

Upon arrival, you will be taken into the restaurant’s history-filled past with a dramatic and mesmerizing wall, created from Yan Toh Heen’s original jade place-settings and napkin rings. But as soon as you step inside, you will find yourself in a luxurious modern space, with light airy views and subdued hues of pale gold, light green and lush caramels, which let each of the the expertly prepared Cantonese dishes make a colourfully delicious grand entrance…

An InterCon legend with over 27 years experience in the hotel’s kitchens, Executive Chef Lau Yiu Fai takes traditional dim sum to new heights with unique preparations and fresh seasonal ingredients from around the globe. As stunning as they are delicious, our new favourite is the trio of “Superior Dumplings,” featuring a Steamed Garoupa Dumpling with Shrimp Roe and Peppercorns, a Steamed Scallop Dumpling with Gold Leaf and Bird’s Nest and a Steamed King Crab Leg Dumpling with Green Vegetables. Set to rival The Steak House’s much-adored salt menu, is Yan Toh Heen’s presentation of six special sauces to try along with your dim sum, including an exclusive new “house-blended” soy sauce, created as a collaboration between Chef Lau and the famous Kowloon Soy Company.

Next on the must-try list is Yan Toh Heen’s signature Peking Duck, which you can enjoy with the classic sauces or with a new selection of condiments and sauces including pear, cucumber, red chili, scallion, yuzu, pineapple, as well as traditional seafood sauce, osmanthus plum sauce and black garlic chili sauce, which can all be combined to create an unexpectedly delicious array of flavours.

Other new menu highlights were the Lobster and Asparagus with Fungus in Chicken Broth, Wok Seared Cod Fish with Garlic, Preserved Olives and Herbs, Wok-fried Beef Shoulder Chops with Fig Sauce, and Fried Rice with Duck Liver, Assorted Seafood and Pine-nuts.

Still have room for a few more bites? The Basil Dragon Pearl served with Frozen Panna Cotta and the Ginger Ice cream or Coconut Black and White Rice Pudding served with Frozen Lemon Grass Ice Cream will send you into sensory overload.

After a dizzyingly delicious Chinese feast, the lights of the harbour seem to be glittering brighter than ever.

Yan Toh Heen
InterContinental Hong Kong
18 Salisbury Road
Kowloon, Hong Kong
+ 852 2313 2323

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