Iconic Dining Destination Yan Toh Heen Recrafted in a Stunning New Harbourview Venue
| Post Date: | 10 Aug 2018 |
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| Details: | HONG KONG, August 7, 2018 --- Recipient of 2-Michelin Stars and Five Stars from Forbes Travel Guide, Yan Toh Heen, recognised as one of the world’s finest Chinese restaurants specialising in Cantonese cuisine, has relocated to a stunning new harbourview home within InterContinental Hong Kong.
The new Yan Toh Heen, designed by Henry Leung of CAP-ATELIER, preserves the restaurant’s rich heritage and elegant jade theme – while showcasing a unique series of spaces inspired by a jade jewellery box which opens to reveal layers of treasured collectibles and discoveries of Cantonese culinary arts.
Imagine an elegant Chinese home in which the family has passed its collection of antiques and prized possessions from one generation to the next – preserving multi-generations of collective memories, while evoking a new vision and era. Like a jade treasure chest, the restaurant opens up to reveal exclusive compartments filled with valued collectibles – each a memory with a story to tell.
Guests enter Yan Toh Heen’s new home through a jade gate – a symbol of the first generation and a passage into the next era. The passageway features two jade resin screens with inlaid mother-of-pearl and layers of hand-crafted abstract etchings of the dramatic landscape of Hong Kong’s Victoria Harbour and the surrounding islands. This corridor of jade, – a beloved symbol of purity, prized in Chinese culture – symbolises the continuity of three generations spanning Yan Toh Heen’s rich history.
A focal point at the end of the jade passageway is a stunning ceramic sculpture of towering white vases with gold leafing detail, entitled “Tilt and Flow” by acclaimed New York-based artist Sin-ying Ho.
To learn about her inspiration for “Tilt and Flow” and for a profile of the artist, please clickhere.
This discovery leads to the central jade treasure box - The Grand Living Room. Like the silk lining of the jade jewellery box, framing the room are handmade 3-D silk screens with custom-designed Suzhou double-sided embroidery showcasing a modern interpretation of seasonal flowers (Magnolia for Spring, Peonies for Summer, Chinese Roses for Autumn, and Chrysanthemum for Winter) -- each in-set within floating layers, swimming and dancing on the Harbour.
A “Jade Box” sofa area with a raw jade and polished onyx wall
A private collection of Yixing clay teapots (made from Yixing Purple Sand), from which guests can select their preferred tea pot, resides behind a glass enclosure. Further treasures unfold through the various chambers of the Jade Box, with a VIP private dining room adorned with a Library Wall of Imperial yellow, housing old style books etched with Chinese golden silk binding, hand-made book covers and resin book sides. Another larger VIP private dining room features the jade birdcage panels and stunning panoramic harbourviews.
Please click herefor detailed information on the new design and CAP-ATELIER.
Exquisite Cantonese Cuisine
Executive Chef Lau Yiu Fai, who has over 30 years of experience with the hotel, having first joined the restaurant when it opened in 1984, takes inspiration from authentic Chinese cooking methods, combining the finest seasonal ingredients with a modern twist to create truly innovative dishes. Chef Lau Yiu Fai invites guests on a culinary exploration and celebration of the restaurant’s new era with exquisite new Cantonese dishes that blend tradition with modern flair.
Some of his new creations include:
Inspired by his recent visit to Kagoshima, he has sourced award-winning Kagoshima Wagyu and pork along with other top quality seasonal ingredients to create tempting new dishes such as:
Please click herefor the Yan Toh Heen Menus.
The Art of Chinese Tea
In addition, at the stunning new Yan Toh Heen, Kelvin presides over a special tea ceremony/performance presented on a tea trolley with a charcoal stove on which he boils Tibet 5100 Natural Glacial Mineral Water to roast the rare tea leaves from his Connoisseur Tea Menu. Tibet 5100 is bottled from a source at about 5100 metres above sea level in the Nyenchen Tanglha Mountains, 120 Kilometres north of Lhasa. Acclaimed as China’s most prestigious water, Tibet 5100 has provided employment to thousands of local residents and donated millions of dollars to Tibetan charities towards conservation and improving local schooling. It offers a natural, healthy and superior drinking experience. Black and Oolong teas, as well as aged Pu’Er, are then served in the guest’s choice of Yixing clay teapots (made from Yixing Purple Sand) from Yan Toh Heen’s private collection, housed within a glass enclosure. The Yixing clay pots, which keep the tea hotter than porcelain or glass tea pots, absorb a tiny amount of tea during brewing. As such, only one type of tea is steeped in each Yixing pot. Regular patrons can select their preferred tea pot which is then presented on each visit.
Private Dining One VIP private dining room (for up to 10 persons) is adorned with a Library Wall of Imperial yellow, housing old style books etched with Chinese golden silk binding, hand-made book covers and resin book sides. Another larger VIP private dining room (accommodating up to 3 tables of 12 persons each) can be divided into two separate private dining rooms - featuring stunning panoramic harbourviews and jade birdcage panels. A large screen TV and audio visual equipment are hidden behind panels – making this venue ideal for lunch meetings, presentations and corporate entertaining.
Restaurant capacity: 160 persons (including the private rooms)
Yan Toh Heen is open for: Lunch daily: Monday-
InterContinental Hong Kong, Lower Level (opposite Harbourside restaurant) |
