The meal continues with Yat Tung Heen’s signature seafood dishes, including Steamed Prawn with Egg White and Crab Roe, served with Pan-fried Tofu and Fresh Crab Claw. A selection of the finest and freshest ingredients will feature in the set menu in dishes, such as Braised Winter melon with Bird’s Nest and Crab Meat, Braised Abalone (10 heads) with Grapefruit Peel, topped withCrab Roe Sauce, whilst the delicate Steamed Mud Crab pair incredibly well with Chinese Yellow Wine and Chicken Oil.
Finishing off the exquisite degustation menu with two splendid desserts, including Double-boiled Pear Soup with Chuan Pei, Sago Cream, Chilled Mango Glutinous Rolls and Pumpkin and Coconut Pudding, and last but not least, a Steamed Sponge Cake.
Chef Tam’s hairy crab dishes are presented alongside warming cool weather favorites to form his Winter Recommendations a la carte menu.Steamed Hairy Crab (5 ½ Taels) (HK$480), Steamed Minced Pork Dumpling with Hairy Crab Roe (HK$42/each), luxurious Braised Bird’s Nest with Hairy Crab Roe (HK$380/per person), and more. Traditional comforting clay pot dishes are featured, including a hearty Stewed Lamb Brisket with Bean Curd Sheets and Water Chestnut in Clay Pot (HK$580) and Steamed Rice with Preserved Duck Legs and Sausages in Clay Pot (HK$198, minimum for 2 persons).
Reservations need to be made one day in advance. For reservations, please call +852 2710 1093 or email yattungheenhk@eatonworkshop.com
*Prices are subject to 10% service charge
Yat Tung Heen
Address: Level B2, Eaton HK, 380 Nathan Road, Kowloon
Tel: (852) 2710 1093
Opening hours: (Mon – Fri) 11:00 – 16:00 / 18:00 – 22:30 ; (Sat, Sun & PH) 10:00 – 16:00 / 18:00 – 22:30
