Menu to Taste

Yat Tung Heen

Cantonese · Hong Kong · Michelin One Star · Chef Tam Tung

Yat Tung Heen at the InterContinental Grand Stanford in Tsim Sha Tsui is a Michelin-starred Cantonese restaurant under Chef Lau Yiu Fai. The refined dining room presents classic Cantonese cuisine with premium seafood, seasonal specialties, and expertly crafted dim sum.

TO_BE_FILLED, Hong Kong

Menu

Dishes

  • Sautéed Baby Lobster with Egg White, Crab Roe and Lily Bulbs — Delicate wok-tossed baby lobster with silky egg white, umami crab roe and the subtle sweetness of lily bulbs.
  • Braised Boston Lobster in Superior Soup with E-fu Noodles — Boston lobster braised in a superior stock, served with silky e-fu (yi mein) noodles that absorb the rich broth. HKD 568.
  • Roast Pork Belly with Crispy Skin — Slow-roasted pork belly with impossibly crispy crackling skin over succulent, tender meat.
  • Pan Fried Garoupa Ball in Soy Sauce — 豉油皇煎斑球 — pan-fried grouper (garoupa) balls in a rich soy sauce reduction. A classic Cantonese seafood preparation.
  • Steamed Fresh Lobster Dumpling — Signature dim sum — delicate dumpling filled with fresh lobster meat. One of the most recommended dishes at Yat Tung Heen.
  • Char Siu (120)
  • Scallion Pancakes with Seafood and Chives — Crispy pan-fried scallion pancakes topped with seafood and chives.
  • Premium Lobster Set Menu (988)
  • Steamed Mud Crab with Chinese Yellow Wine and Chicken Oil — Whole mud crab steamed and finished with fragrant Chinese yellow wine (Shaoxing) and rich chicken oil. Available for takeaway at HKD 680.
  • Deep Fried Taro Puffs — Wu gok — honeycomb-textured taro shell deep fried until crispy, filled with savoury pork and mushroom filling.

Tasting Menu

  • 8-Course Degustation Menu (968)
  • Cantonese Tasting Menu

The Experience

A relaxed room in a hidden location. The meal is structured around classic service and a tasting menu.

Phone: +852 2710 1093

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