欣圖軒 (已結業)

Item: 欣圖軒
Rating: 5
Author: spotthefood

Yan Toh Heen

218 食记

味道

环境

服务

卫生

抵食

12964

尖沙咀

$401-800

粤菜 (广东) 点心中菜馆酒店餐厅

159

spotthefood

等级4

316

Chinese cuisines have always been my favourite comfort food. While I particularly enjoy dim sum, I also like Chinese stir-fries and high-end Cantonese dishes. Recently, I have been to the re-design and a newly renovated Chinese restaurant – Yan Toh Heen. I am super excited to share the experience since it is the second visit after my first to celebrate my 21st birthday.Yan Toh Heen is located at the lower level of the Intercontinental Hotel. It has an elegant and gorgeous interior, a hand-carved

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Yan Toh Heen is located at the lower level of the Intercontinental Hotel. It has an elegant and gorgeous interior, a hand-carved jade corridor, and breathtaking harbour views of the Hong Kong Island.

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We are so lucky to have Tea Master to make and serve us Charcoal Brewed Tieguanyin Supreme.

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First, come some candied walnut. It is TO-DIE-FOR!!! I can’t stop myself from eating the whole plate but we ended up finishing 3 plates of walnuts. Teehee 😀

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Next is a platter of signature Yan Toh Heen dim sum which are made into 3 colourful dumplings. They include steamed lobster and crabmeat dumpling with vegetables, steamed carabinero shrimp dumpling with homemade XO chili sauce and steamed scallop dumpling with black garlic.

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The three chili dippings served aside are amazing too.

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Followed by Chef’s Dim Sum Selection. A steamed garoupa dumpling is so eye-catching as it is made into a cute little goldfish. The two glutinous dumplings are filled with sea cucumber & pear and wagyu beef & black truffle respectively and they are both so crispy on the outside. My favourite goes to the crispy prawn dumplings served with a delicious homemade mango & yuzu mayo.

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We also tried a few seasonal and authentic wok-fried dishes. I loved the lobster with black garlic and herbs cooked in Cognac, as well as the incredibly tender wagyu beef diced and stir-fried with black peppercorns, served in a deep-fried crispy golden wheat flour basket. A highlight goes to one of the Chef’s signatures – crispy rice served with carabinero shrimp bouillon. The rice stays crispy in the broth and the Spanish oyster is particularly so meaty and fresh.

Last but not least, Yan Toh Heen’s desserts are must-have. The Mango Sago is stunningly presented over dried ice with a smoky effect, very chill and delicious. The chia seeds pudding also looks impressive with some osmanthus on the side, longan fruit and a scoop of homemade ginger ice cream, which reminds me of my homemade ginger milk ice cream.