Mon to Sat, 12:00 noon - 2:30 pm; Sun, 10:30 am - 3:00 pm
Mon to Sun, 6:00 pm - 10:30 pm
5 rooms for 12-120 presons
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raised beef ribs in chef’s special sauce
Simmered papaya with brown fungus in chicken broth
Sweet and sour shredded eel and bamboo piths stuffed with fish maw and Jin Hua ham in pumpkin sauce
Stepping into Yee Tung Heen is like stepping into a laquered lunch box. Inlay, lattice work and sleak surfaces manage an effective balance between traditional Chinese motifs and amodern sensibility. The same blend is present in the music: a rolicking coming together of traditional Chinese instruments and a propulsive techno beat. Entering Yee Tung Heen is like being transported far away from the bustle of the lobby just downstairs, and careful interior design lends what is in fact a very large restaurant a quiet intimacy.
The Cantonese food at Yee Tung Heen is impressive. Our starters, the shredded duck with mango, and a a plate of roasted barbecued pork both set the bar high and the meal maintained that same excellence throughout. The barbecued pork was leaner than some versions but thickly cut and flavourful with nice carmelisation. The duck with mango was a bit tricky to eat and served with plumb sauce instead of the promised peanut sauce but was still bold and refreshing. For the main courses, the sauteed king prawns with salted egg yolks were the highlight of the meal. This is a classic Cantonese dish and the chef honoured it with flawless execution; the faithfulness of the preparation was enlivened by its modern presentation. The steamed chicken with ham and mushroom was another favourite. Less refined than the king prawn, the home-style dish packed big flavours and was immensly satisfying. It would make a fantastically rustic and hearty dish in the winter. For dessert we had the fruit packets, three dainty packets of dough with a dollop of cream and fresh fruit puree, which was a light and lovely end to a thoroughly enjoyable meal. Yee Tung Heen also serves a homemade XO sauce that will have many XO fanatics swooning; although it lacks the zing of some of its competitors’ more chili-heavy iterations.
Yee Tung Heen boasts a full wine list and staff are happy to make recommendations but it is clearly a tea-drinking type of resturant. They offer a wide variety of high-end Chinese tea. Even the basic Pu Er we drank was of a very high quality: structured and light on the tongue with a deep earthy, almost medicinal flavour profile.
Service on the night we dined was beyond reproach. Staff were quick with thoughtful recommendations, accommodating and eager to please without being intrusive. The meal was well-paced and we were allowed to take our time, lingering even as the last diners had left the restaurant.
For the quality of the food and its high level of execution, Yee Tung Heen offers very good value for money. Expect to pay around HK$$1,000 for a meal for two, without wine.