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Yan Toh Heen (formerly known as Lai Ching Heen) is recognised as one of the world's finest Chinese restaurants and is the showpiece of InterContinental Hong Kong, specialising in fine Cantonese cuisine.

Yan Toh Heen has a modern and contemporary décor with warm tones of honey and gold. The look is one of elegance, showcasing the restaurant's stunning harbour views and signature hand-carved jade table settings, which along with its exquisite Cantonese cuisine, have garnered Yan Toh Heen a reputation as one of Hong Kong's and Asia's top restaurants.

The restaurant's name 'Yan Toh Heen' was chosen with particular attention to its harbourside location. The first two characters represent an appreciation of the breathtaking view, while the third character, 'Heen', has a number of meanings including 'an elegant dining establishment'. It can also signify 'happy, laughing, pleasant' as well as 'porch, balcony and pavilion'.

Chef

With twenty years' experience at InterContinental Hong Kong and over 15 years in the Yan Toh Heen kitchen, Chef Lau Yiu Fai is a protégé of the hotel's late Executive Chinese Chef Cheung Kam Cheun. Together they put Yan Toh Heen on the international culinary map as one of the world's best Chinese restaurants. Using only the freshest and finest quality ingredients,. Chef Lau's specialties include dishes prepared with shark's fin, abalone, lobster and seafood. With his staff of twenty cooks, Chef Lau continues to garner accolades for Yan Toh Heen.

Chef Lau Yiu Fai has worked for InterContinental Hong Kong since 1980, when the hotel first opened. He gained his culinary traning from age fourteen, serving as an apprentice at some of the top Chinese restaurants in Hong Kong, including the well-known Tai Sam Yuen and Fook Lam Moon. Chef Lau worked in the hotel's Chinese banqueting kitchen for several years before transfering to Yan Toh Heen (formerly named Lai Ching Heen) to help Chef Cheung with the restaurant's opening in 1984. He worked his way up the culinary ladder until 1993 when he moved to Canada. Upon returning to Hong Kong in 1998, he joined Tin Shan Palace in Cheung Kong Centre as Sous Chef for two years before re-joining InterContinetnal in 2000 as Yan Toh Heen Chef.

Menu

The restaurant features an extensive à la carte menu, plus set lunch and dinner menus which offer enticing options and great value, and change seasonally with the Chinese lunar calendar. At lunch time, twelve types of dim sum are served in traditional style. In addition, there is a menu of home-cooked Cantonese specialties. The à la carte menu features over 24 types of live fish, one of the largest selections of any Chinese restaurant in Hong Kong or internationally.

Design

Table-settings are the focal point of the restaurant with presentation plates, matching napkin rings, curved spoons and carved fish (used as a chopstick rest), all handcrafted in green jade, a symbol of excellence and purity to the Chinese.

At the entrance to the restaurant is a 17th century Zi Tan table laden with flowers, symbolizing the current Chinese lunar month. The floral theme for this arrangement and the smaller ones on each dining table changes with every new lunar moon.

Awards

Yan Toh Heen has garnered international acclaim and in past years has been voted by the International Herald Tribune as the third best restaurant in the world. Hotels Magazine has also named Yan Toh Heen as one of the 'Ten Great Hotel Restaurants'. The Lung Kong Chicken received the Gold Medal in 2001 by the Hong Kong Tourism Board's Best of the Best Culinary Awards.

Seating 130 people. Dress code: smart casual attire. For reservations, please call +852 2313 2323.

Open:

Please note: Prices quoted are correct at the time of publishing but are subject to change.