Yat Tung Heen - A Powerhouse

On my actual birthday, I came to Yat Tung Heen with two good friends. Counting on my fingers, this place has earned a Michelin star for nine consecutive years, which is no small feat. It’s been such a long time since I last ate here. Looking back at my records, my previous visit was before the pandemic. But I firmly believe the quality has not declined. Unlike most Michelin-starred Chinese restaurants, the decor here is elegant, without tablecloths, blending traditional with a touch of modernity—I like it. Several dishes I admire, like the salted plum cherry tomatoes, are still on the menu. The sweet and sour little red tomatoes are refreshing and appetizing, very pleasing. Even with our small appetites, we easily finished them. The char siu here is thinly sliced but tender, with the edges retaining some fat, giving it a strong meaty aroma—delicious. At Yat Tung Heen, you must try the signature Double-Cooked Glass Shrimp Balls. They use giant tiger prawns prepared in two ways, beautifully presented. The white ones are deep-fried, with a bouncy and fresh texture; the other side is sweet and sour sweet and sour shrimp balls, crispy outside and tender inside, each with its own character, hard to say which is better—I love them both. For someone who loves strong flavors like me, I also chose the Tai O shrimp paste with stir-fried lettuce, which was crisp and flavorful, quite tasty. For dessert, we ordered the sweet mango roll and almond tea with glutinous rice balls, making everyone smile. Both were delicious, though the rice balls lacked the chewy texture. Such a delightful evening, thank you all for the birthday surprise! Restaurant info: Yat Tung Heen B2 Floor, Eaton Hotel Hong Kong, 380 Nathan Road, Jordan