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'Yee Tung Heen' - Amazing Michelin star caliber Cantonese meal at a non-star establishment

Charles Yu | Mar 17, 201612:22 PM

My timely arrival in Hong Kong resulted in a rare invite to an elaborate dinner hosted by a close family friend of my mother-in-law. The venue was held at Yee Tung Heen, a 'senior' member of Hong Kong's finer hotel restaurant establishment for over half a century. Food had always been solid and well executed by a sometimes, surprisingly creative kitchen.

In addition to some standard traditional Cantonese fare, dinner tonight also featured some unique, rare and exotic ingredients/treat.

Stand out dishes include 'whole suckling piglet' with super crispy and wafer-fluffy lightness skin that can rub shoulder with peers like Fook Lam Moon - normally, 'the' reference yard stick for measuring suckling piglet standard. Other stand outs include a rare 'Double boiled honey locust fruit soup with Matsutake and assorted wild fungus and mushrooms'. The delicate, sweet and umami ladened elixir was an enjoyable and soothing delight. 'Stirred fry duo of Japanese diver scallops and sliced razor clams with XO sauce' and ' Braised goose-web and Abalone ' were all nice executed and perfectly seasoned. The latter with almost exact tenderness and texture. 'Fried rice encased in whole lotus leaf' was one of the best rendition I've eaten in a long while!

However, the star of the evening has to go the perfectly executed ' Steamed whole wild-caught baby Dragon Garoupa '. OMG! What a fish!, what a rare culinary experience! I hate to imagine the cost of that dish?!

Overall, one of the better Cantonese banquet style dinner I have had for a long while! So glad timing of my arrival in Hong Kong was spot on! Would be such a pity to miss out on such a rare treat!

Light, crispy and crunchy roasted suckling piglet skins. There were more to come....from ladies who are on a diet! Lucky me!

Nicely executed stirred fry Scallops with clams in XO sauce

Yummy Abalone, my favorite! Becoming a rarity due to prohibited price nowadays

Big sucker!

Interesting presentation of the mushroom consomme

The star of the evening - a perfectly cooked wild baby Dragon Garoupa, steamed simply with ginger, scallions and premium top soy sauce. This dish alone deserves a Michelin star!

Crispy hand-held oil poached free range chicken. Crispy skin and moist, juicy meat. Chicken nicely marinated and seasoned before cooking.

Won-Ton noodle. Slight disappointment due to underwhelming broth.

Lotus leaf wrapped fried rice - very flavorful. One of the best I've tasted

Wolfberry and Osmanthus Jello and Almond cookie

Classic Chinese dessert Almond milk soup

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