The Excelsior’s revitalised Yee Tung Heen Restaurant debuts (China)
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The Excelsior’s revitalised Yee Tung Heen Restaurant debuts (China)
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Category: Asia Pacific - China - Industry economy
- Gourmet restaurants
- Gourmet restaurants vRenovation / Addition
This is a press release selected by our editorial committee and published online for free on 2011-10-10
The Excelsior, Hong Kong will unveil its newly renovated restaurant, Yee Tung Heen, on October 18th, bringing a new standard of Cantonese fine dining to Hong Kong, under the culinary direction of the newly appointed 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.
The new restaurant space, designed by Hirsch Bedner Associates is inspired by the Chinese dramatic art of Bian Lian (Sichuan opera), with an entire wall featuring a dramatic and contemporary artistic bamboo pattern in red. Movable partitions, adorned in elegant floral silk, reflect the “one character, many faces” of Bian Lian. The partitions can be used to divide up the floor space, creating five separate private dining rooms from the main dining hall. They also double up as sophisticated backdrops, bringing each individual space to life.
According to Excelsior General Manager, Michael Ziemer: “The clean lines and contemporary design of the restaurant work well with the exquisite dishes from China’s southern region that feature on the menu.
Yee Tung Heen’s new “Cantonese fine dining” showcases Chef Ho’s cooking style which emphasizes combining the best ingredients from southern China with sophisticated cooking techniques, to provide guests with culinary art pieces that also contain the most traditional and authentic tastes of Cantonese dishes. In the glorious surrounds of the hotly anticipated new restaurant, guests will be able to enjoy 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 includes 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.
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. While in Sanya, Chef Ho prepared a banquet for the U.S. Secretary of State, Hilary Clinton and for the previous Korean president, Kim Dae-jung.
An elegant new tea counter at the restaurant entrance enables guests to choose from a range of 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.
Seating 200 guests, Yee Tung Heen is open for lunch and dinner.
For reservations, please call +852 2837 6790.
About The Excelsior, Hong Kong
Situated in the heart of Causeway Bay, the shopping centre of Hong Kong Island, The Excelsior,
Hong Kong is only a five-minute drive from the city’s central business district and 40 minutes by MTR from Hong Kong International Airport. The hotel features five exclusive Executive Floors, with a private lounge, a fully equipped business centre, a state-of-the-art Fitness Centre offering advanced fitness equipment and dedicated spa facilities, and extensive meeting and banquet facilities.
About Mandarin Oriental Hotel Group
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts. Mandarin Oriental now operates, or has under development, 41 hotels representing over 10,000 rooms in 26 countries, with 18 hotels in Asia, 12 in The Americas and 11 in Europe and Middle East. In addition, the Group operates, or has under development, 12 Residences at Mandarin Oriental connected to its properties.
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