Yan Toh Heen 欣圖軒 (Hong Kong, CHINA) ★★★★☆

There's always a special feeling coming back to InterContinental Hong Kong. So much history and so many fond memories associated with this place including the magical night where we threw our wedding banquet. I will never forget that night (though I only remembered bits and pieces now). Not in this life.



After the year-long renovation work, two-Michelin-starred Yan Toh Heen (欣圖軒) was now relocated to the lower level next to the buffet hall. It was good to know that they're finally back on track.



I have yet to get the chance to pay the new Yan Toh Heen a visit so I decided to round up my team including mom for a Sunday brunch there this afternoon.



The hostess led us down a narrow corridor where the main dining room was situated. I wasn't expecting such a busy afternoon on a Sunday but to my surprise, the restaurant was packed and what's been more surprising was the number of tourist groups that they were entertaining.



Despite the fact that the blinds to the ceiling-to-floor windows were wide open, it was pretty dark in the dining room, at least from where we were seated. 



There was a partial harbour view although it was slightly blocked by a number of structures on the Avenue of Stars (星光大道) on the waterfront.



Yan Toh Heen is of course led by Executive Chef Lau Yiu Fai who joined the hotel when it first opened in 1980. He was on the opening team of Yan Toh Heen in 1984. After stints in my hometown of Vancouver, he returned to Hong Kong in 1998 and eventually rejoined Yan Toh Heen in 2000. Under Chef Lau's guidance, Yan Toh Heen has established itself as one of the top Chinese restaurants in the city including recognition in the Michelin Guide with 2 Michelin stars for three consecutive years.

Crispy prawn dumplings with mango and yuzu sauce (柚子明蝦角) ($75) - Leading things off for us were crispy dumplings stuffed with minced prawn and mango.



The deep-fried dumpling was served with a homemade yuzu mayo. A very nice match.

Steamed prawn and bamboo shoot dumplings (晶瑩筍尖鮮蝦) ($88) - The contemporary Chinese restaurants are making the steamed prawn dumplings a lot smaller these days but I still love the jumbo versions like this one. This was packed with prawns and bamboo shoot with a super thin wrapper. Very delicate and very tasty.

Steamed pork and prawn dumplings with crabmeat roes (蟹皇蒸燒賣) ($88) - They had this large piece of prawn hidden underneath the pork. Not bad.

Steamed garoupa, prawn and scallop dumplings (星斑海鮮金魚餃) ($88) - I left this till the very end and it was a really poor decision on my part. The filling of garoupa, prawn and scallop has obviously cooled off considerably leaving a bit of fishy flavor behind. But I have to admit, the presentation was pretty cute and my little one loves it.

Steamed assorted vegetable dumplings (翡翠素菜餃) ($66) - These were stuffed with diced vegetables, carrots and vegetables. One of mom's favorite items this afternoon.

Simmered tofu sheet rolls with seafood and tomato in pumpkin broth (金湯蕃茄海鮮腐皮卷) ($88) - I ordered this for my little nugget and surprisingly, it wasn't the tofu sheet roll that got him all excited (he loves his bean curd and tofu sheets). It's the rich flavored pumpkin broth with tomato that had him wanting more!~

Crispy glutinous dumplings with sea cucumber and pear (梨香海參咸水角) ($75) - For me, this was easily the best dim sum this afternoon. Best presentation, best taste (combination of flavors) and best design all around.



It's so adorable.



I had a lot of crispy glutinous dumplings (咸水角) in my life but it's one of the few times I had it with minced pork, sea cucumber and pear fillings. This really caught me off guard. The flavors were so well-balanced (savory and sweet at the same time) that it almost felt like we were having a dessert. 

Baked roasted duck and taro buns (香芋火鴨雪山包) ($75) - What looks like an ordinary barbecued pork buns turned out to be a soft, pillowy bun with roasted duck meat and taro drizzled in a rich barbecued pork like sauce. My second favorite dish this afternoon.

Steamed seafood dumpling in soup with king crab leg and bamboo piths (長腳蟹竹笙灌湯餃) ($138) - After enjoying a very delicious steamed dumpling in matsutake mushroom broth a few weeks ago, I was longing for more.



This came with an even stronger pedigree thanks to the king crab leg and bamboo piths. The broth probably wasn't as tasty as the one I had at Nove but the steamed dumpling (with black fungus, water chestnut and pork), crab leg and bamboo piths combined really well with the flavorful broth. Heavenly.

Golden stuffed crab shell with crabmeat (脆釀鮮蟹蓋) ($238) - Those who didn't order the steamed dumpling like me went with this all-time-favorite dish from Cantonese cuisine. The baked stuffed crab shells were perfectly done to golden brown color and it came with loads of fresh crab meat (forgot to take pictures!) which suddenly made me regret not taking one for myself!

Fried noodles with seafood (海鮮皇炒麵) ($330) - I was already stuffed but it's too late to cancel this one as it was waiting on deck.

The fried noodles were really nice and crispy. The fact that it was served with a large piece of prawn, scallop and cuttlefish also didn't hurt its stock. Interesting to see they used dried cuttlefish instead of fresh ones.

Food Rating: 7.5/10
Price: $$$$
Address: G/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Closest Metro Station: Tsim Sha Tsui / East Tsim Sha Tsui
Tel: +852 2313-2323
Website: https://hongkong-ic.intercontinental.com/en/dining/yan-toh-heen/