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2013-03-21
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Yan Toh Heen 欣图轩 is the successor to the old Regent 丽晶轩 and has been on the most elite level of Cantonese Dining in HK ever since their inception in the 1970’s. Memories of my days eating here started from 10-25+ years ago as a mere kid, also at nearby Ginza Japanese restaurant and the now long gone Tokyu Department store.. Back to topic, the kitchen pedigree dates back for almost half a Century and even equally institutional Fook Lam Moon, Sun Tung Lok and Ar Yat Abalone’s can’t challe
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Roast BBQ Pork -The one here is amazingly good !! Crunchy and layered with marbled fat and full of pork taste, I actually suspect if this is made from Kurobuta pork as it’s really sweet. One of the best in town and better than most of the Lei Garden branches. ~ 10/10
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One of the original Signature Lobster with Gold Leaf Dim Sum [金叶龙虾饺] -Simple perfect and you can taste the ingredients. ~ 9/10
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Abalone and Taro Nest Dumpling [鲍鱼香芋海鲜盒] -This and Man Wah’s version will both be fighting for Top Honors for serving the best in town. ~ 9/10
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Crab Meat, Black Truffle and Spinach Dumpling [蟹肉松露波菜饺] -This was available for a while and every time we ordered this, it was to me one of the signature dim sums here during lunch. 12/10
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Fried Scallop and Prawn Mince Sandwich with Pears [龙梨玉带香] -Regent-Yan Toh Heen originally invented this dish in Hong Kong. Nowadays a few other restaurants also offer this because their chefs trained under here, including Michelin 3 Star Lung King Heen & Island Tang, or spotted periodically at other places. Opinions differ but personally I like this original version the best, because it is lighter and the pear is crunchier and not too sweet to dominate the subtle scallop and prawn mince. The fried texture here is also more powdery dry which suits me as I dislike oiliness in fried food. ~ 10/10
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Sliced Fried Chicken with Batter Coated Yunnan Ham [烧云腿并片皮鸡] -One of the signatures here. This was lovely and comes with a plate of salt with cinnamon stick and also lemon juice. Had this 2-3 times now as it’s a must order! ~ 8/10
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Wok Seared Sun-Dried Gold Oyster from Japan with Soy Sauce [豉味煎金蚝] - Lovely semi-dried oyster which is so intense in flavour but plump inside. This was the best one I have eaten in HK so far. ~ 10/10
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Fortune Chicken baked in Mud and Lotus Leaves [杭州富贵鸡] -A Hangzhou dish but just like Peking Duck, found in every Cantonese restaurant in Hong Kong. This version here was one of the best ones in town, a lot of other shops make this too tough or too salty nowadays. ~ 9/10
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Baked Crab Shell with Pulled Crab Meat [焗酿蟹盖] -So far this is the best I’ve eaten in Hong Kong. It doesn’t get fillers like onions and canned straw mushrooms like the majority of shops and the meat here are not overly soft or using pre-packed meat either. Another must-order every visit and it’s consistently good. ~ 10/10
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Wild Mushrooms with Shredded Duck and XO Sauce Stonepot Rice [野菌 XO 酱火鸭丝石锅饭] -This was one good fried rice and flavourful, also dry and fluffy. ~ 10/10
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Chilled Mango Cream, Pomelo and Sago Soup [杨支甘露] -A HK invention, a lot of shops can’t get this right. Here it has a great mango base and with all the rest supporting it together. Even arrives with the dry ice effect which totally suited this cold dessert soup. A Summer favourite ! ~ 10/10
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This wasn’t all the food I have eaten here, especially with the many Dim Sum items and Soups. If this kitchen continues to improve on this upward trajectory, we are definitely going to be very lucky customers. This is currently on top of one of my favourite Chinese restaurants in town. Currently 1 Michelin Star awarded, it has the potential to climb up the ladder if it listen to me and MINE opinion
张贴
