Yat Tung Heen
Hong Kong
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
1960s Elegant Teahouse Vibe with Amber Stained Glass
Yat Tung Heen’s interior design is uniquely inspired by 1960s tea houses, featuring wooden panels and doors set with amber stained glass, creating an atmosphere of elevated elegance reminiscent of a Shanghai tavern from that era.Signature Double-Boiled Pork Lung Soup with Fish Maw and Almonds
A distinctive and unconventional dish on the menu is the double-boiled pork lung soup combined with fish maw and almonds, noted for its delicate flavors and specific health benefits, setting it apart from typical Cantonese offerings.Combination of Traditional Cantonese Cuisine with Thoughtful Vegetarian and Dietary Options
Despite its strong focus on classic Cantonese dishes like honey-glazed barbecued pork and golden-fried crispy chicken, Yat Tung Heen also thoughtfully includes vegetarian, vegan, and gluten-free options, catering to diverse dietary needs without compromising authenticity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Yat Tung Heen in Hong Kong include:
Honey-glazed barbecued pork: This ingredient is central to one of their signature dishes, showcasing perfectly balanced flavors with a generous portion of tender, sweet, and savory pork.
Golden-fried crispy chicken: Another hallmark ingredient, used to create a dish with a crispy exterior and juicy interior, highlighting refined Cantonese frying techniques.
Japanese Wagyu ribeye beef: Used in a wok-fried dish with garlic, this premium beef is prized for its rich marbling and tenderness, elevating a classic Cantonese stir-fry to fine dining standards.
Aged mandarin peel and aromatic ginger: Featured notably in the baked chicken dish, these ingredients add distinctive fragrant and slightly bitter notes that enhance the depth of flavor typical in Cantonese cuisine.
Chu hou (fermented soybean) sauce: Used in braised beef brisket and tendon dishes, this sauce imparts a warm, savory umami character essential to traditional Cantonese comfort food.
These ingredients reflect Yat Tung Heen’s dedication to authentic Cantonese flavors combined with premium quality and meticulous preparation, which have earned the restaurant its Michelin star and longstanding acclaim.