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2010-10-18
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I can't remember the last time I had a meal at Yan Toh Heen (欣图轩), even though it has long been one of my favorite restaurants ever since I arrived in Hong Kong all those years ago. I was entertaining more visitors and decided it might be a good idea to pay them a visit.Roasted baby pigeon (香烧软骨鸽) - these were pretty good... succulent and tasty.Baked sweetcorn buns with diced chicken and garlic (蒜茸美国鸡粒焗玉米餐包) - I have no idea why this has been marked as one of the chef's recommendations. We all
Roasted baby pigeon (香烧软骨鸽) - these were pretty good... succulent and tasty.
Baked sweetcorn buns with diced chicken and garlic (蒜茸美国鸡粒焗玉米餐包) - I have no idea why this has been marked as one of the chef's recommendations. We all thought this was the one item which failed in terms of taste. OK, garlic is always welcome, but the bun was actually like a crappy wheat dinner roll and these just don't taste good steamed.
Turnip and freshwater eel in puff pastry (烧鳝萝卜丝酥盒) - the puff pastry was very fragrant and oily, but as a result it was too soft and broke apart easily when I lifted it with my chopsticks. The taste was very interesting, although I was surprised that carrots were used in addition to turnip.
Steamed carrot, pinenuts and chive dumplings (甘笋崧子韮菜饺) - interesting and creative combination of filling, including some mushrooms. The skin is made with carrot juice, which gives it that bright orange color.
Steamed crabmeat, green vegetables and black truffles dumplings (黑松露蟹肉菜苗饺) - another yummy dumpling, this time with the skin made with spinach purée.
Steamed rice flour cannelloni with shredded roasted duck conpoy and chives (韮皇瑶柱火鸭丝肠粉) - so-so, although in the end I finally thought that the shredded duck as somewhat tasty.
Stir-fried broccoli with XO sauce (XO酱炒西兰花) - kinda interesting. I've always loved the XO sauce here so no complaints here...
Mini egg tarts (珍珠鸡蛋挞) - I couldn't believe how badly the restaurant failed here... the egg custard filling was just bland and tasteless... One of the worst egg tarts I've had in a long, long time.
Chilled mango cream with sago and pomelo (杨枝甘露) - very tasty and refreshing.
I'm glad I came back for dim sum today - which incidentally was the first time I've had dim sum here. I found the general quality to be very high, befitting a Michelin-starred hotel restaurant. The items were also pretty creative, and actually worked most of the time. I should cross the harbor and come back more often...
original blogpost with pictures: http://chi-he-wan-le.blogspot.com/2010/10/dim-sum-with-view.html
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