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Lisa Cam

Following its renovation, Yan Toh Heen’s ambience is one of the best in town. Combined with its spectacular views of the harbour and its jade design concept, the interior matches the opulent fare.
Executive chef Lau Yiu-fai has more than 30 years’ experience and is known for his avant-garde approach to Cantonese cuisine by using produce from countries such as New Zealand and Japan.
Signature dishes include wok-fried Wagyu with green peppers, mushrooms and garlic, and crispy fried rice with crab claw in fish bouillon. Dumplings rule the lunch menu. We loved the steamed lobster and crabmeat dumplings with vegetables.
Contact details
Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui 2313 2323
Mon-­Sat: noon-­2.30pm,
Sun & PH: 11.30am-­3pm,
Daily: 6pm­-11pm
Signature dishes
Golden stuffed crab shell with crabmeat
Wok-fried lobster with crabmeat roe and fresh milk
Crispy fried rice with crab claw in fish bouillon
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100 Top Tables 2021 - Chinese

How the newly refurbished Yan Toh Heen restaurant is reinventing Cantonese cuisine

Dining at Yan Toh Heen is an opulent affair. Photos: handouts

abalone taro net

Magazines

100 Top Tables


The chef is known for his unique approach to Cantonese food – he uses produce from countries such as New Zealand and Japan to create avant-garde dishes



Past 100 Top Tables

100 Top Tables 2020

How the newly refurbished Yan Toh Heen restaurant is reinventing Cantonese cuisine

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;} The chef is known for his unique approach to Cantonese food – he uses produce from countries such as New Zealand and Japan to create avant-garde dishes

The chef is known for his unique approach to Cantonese food – he uses produce from countries such as New Zealand and Japan to create avant-garde dishes