Yee Tung Heen Chinese Restaurant at The Excelsior re-opens after extensive renovation
Tea Counter at Yee Tung Heen
The Excelsior, Hong Kong unveils its spectacular newly renovated Chinese restaurant, Yee Tung Heen, promising new standards of Cantonese fine dining inspired by talented Executive Chef, Ho Wah .
Yee Tung Heen, located on second floor of The Excelsior, has achieved international acclaim and won many accolades over the years for its authentic Cantonese cuisine.
Designed by award-wining Hirsch Bedner Associates, the new décor is inspired by the Chinese dramatic art of Bian Lian (Sichuan opera), with an entire wall featuring a contemporary artistic red and black bamboo pattern. To maximize space efficiency, movable partitions adorned in elegant floral pattern reflect the “one character, many faces” of Bian Lian. Five separate private dining rooms can be created from the main dining hall.
Chef Ho Wah brings over 35 years of culinary experience to Yee Tung Heen. His vast experience in Greater China and East Asia includes time in Sanya, Hong Kong, Hangzhou, and Seoul, Korea.
His cooking style, defined as “Cantonese fine dining”, combines the best ingredients from southern China with sophisticated cooking techniques, to provide guests with “culinary art pieces” that contain the most traditional and authentic tastes of Cantonese dishes.
Dishes include Steamed Mud Crab Claws with Chinese Rice Wine; Mini Squash Pot with Wagyu Beef and Vegetable; and Steamed Chicken with Crab roe, Crab Meat and Minced Shrimp.
Signature Dim Sum treats include Steamed Pork Dumpling with Tricholoma Matsutake; Steamed Dumpling with diced Lobster and Gold Leaf; and Dumpling with Bird’s Nest and Ginseng in Supreme Soup.
An elegant new tea counter at the restaurant entrance enables guests to choose from a range of premium teas that has been specially selected from all over China. Exclusive teas to The Excelsior include Rosebud-Jasmine Blend Tea and White Tea-Fragrant Luk On Blend Tea, which will be accompanied by many other blends.