Yat Tung Heen (Jordan)

MICHELIN GUIDE HONG KONG MACAU 2019

Yat Tung Heen (Jordan) has been awarded 1 Michelin Star.

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ABOUT

If you’re looking for quality, authentic Cantonese cuisine, look no further than Yat Tung Heen, a restaurant newly crowned with the coveted one Michelin-star. Hugely popular with locals and tourists alike, the restaurant under the leadership of Chef Tam has also won several other awards over the ye ...More

If you’re looking for quality, authentic Cantonese cuisine, look no further than Yat Tung Heen, a restaurant newly crowned with the coveted one Michelin-star. Hugely popular with locals and tourists alike, the restaurant under the leadership of Chef Tam has also won several other awards over the years, including the Gold Award at the Hong Kong Food Festival Culinary Awards, a testament to its enduring commitment to quality fare.

Cantonese cuisine is known for its flexibility and wide variation, and places great importance on the freshness of ingredients used as well as the nuanced flavours of dishes. Dishes are also seasonal, with lighter dishes eaten in Spring and Summer. Yat Tung Heen brings the same authenticity and vibrancy to its traditional Cantonese delicacies and classic dim sum. Award-winning dishes include the Barbecued Whole Suckling Pig, where the crispy exterior gives way to tender, succulent meat, the Mandarin Rolls with Truffle Sauce, Beancurd Trio, and the Pan-fried Chicken with Chilli Sauce amongst many others. Traditional double-boiled soups are a must-try here as well, where the Double-boiled Pig’s Lung with Fish Maw in Almond Soup comes highly recommended. Don’t let the ingredients fool you into having second thoughts. They have been placed in a ceramic jar and slow-cooked for over three hours to make a nourishing and intensely-flavoured broth that incorporates the ingredients’ essence - a gastronomic feat you don’t want to miss. In fact, the same could be said for all the dishes available at Yat Tung Heen, so there’s no better time than now to make your booking! (Feb 2017)

DISHES WE LOVE

Barbecued Whole Suckling Pig, Double-boiled Pig’s Lung with Fish Maw in Almond Soup, Mandarin Fish Rolls with Truffle Sauce, Goose Liver in Egg Shell, Simmered Prawns with Vermicelli in Clay Pot