Yat Tung Heen

The dining room boasts dark wainscoting and moody lighting, making a refreshing break with its former conventional decor. Since 1990, the kitchen team has been crafting traditional but refined Cantonese fare that highlights the ingredient’s natural flavour. Dim sum, barbecued meats and stir fries are hugely popular. On top of the main menu, also check out seasonal offerings and slow-boiled soup of the day for its specific health benefits.

• Set menus that read like banquet structure: Eight-course sequences that run soup, seafood, premium cuts and rice in a tight Cantonese arc, not a Western tasting-menu imitation.
• Soup-first seriousness: Double-boiled and slow-boiled soups are positioned as signatures, with seasonal variations.
• Dim sum and dinner under one roof: The same kitchen identity covers daytime dim sum and evening fine dining, which is harder than it sounds.

• Boston lobster: Used for an eight-course set menu built around lobster, including wok-fried lobster with shallots and honey black pepper sauce.
• Fish maw and sea cucumber: Anchors for double-boiled banquet-style soups.
• Abalone: Featured in set-menu centrepiece dishes, including 10-head abalone preparations.
• Garoupa: A classic Cantonese fish choice, served with premium soy sauce styles.
• Japanese Wagyu: Used in clay-pot fried rice and pan-fried rib eye courses for set menus.

One-star Cantonese dining room at Eaton HK in Jordan, known for refined classics, dim sum at lunch, barbecued meats and stir fries. Seasonal set menus sit alongside the main offering, and slow-boiled soup is treated as a daily feature, not a side note.