L’Atelier Joel Robuchon

by Joelle

Super chef Joël Robuchon (named chef of the century by his peers in 1990) opened his brilliantly successful restaurant tucked next to The Ivy club on West Street in September 2006: one of twenty branches of this innovative concept that spans across 3 continents of the world, boasting 28 Michelin star( the highest rated in the world) . The London venue offers L’Atelier on the ground floor, La Cuisine on the first floor and Le Salon Bar on the third floor.

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Street Food Extravaganza

by Joelle

In Hong Kong, street food can be found on almost every corner. I have a few hours free this afternoon and found no candidate who is brave enough to come with me and explore the scenery and maybe try a few dishes. Against my mother advise I decide to go for the experience and after all I got the best companion ever, my Cannon Mar II. I have sneaked in several back streets, hidden alleys and main avenues.

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by Joelle

he big bustling café at the hotel EAST, has extended its international favourites to the neighbourhood of Island East with its newly launched takeaway counter – Feastaway (Good food to go).

The Feastaway counter is a new alternative for lunch on the go with great value, following the philosophy of Feast – ‘simple things, done well’. The lunch takeaway includes an array of salads, a wide sandwich selection, plus a daily curry and pasta choices.

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Recipient of 1-Michelin star in the prestigious 2010 & 2011 Michelin Guide (Hong Kong & Macau), .Yan Toh Heen at InterContinental Hong Kong has garnered internationally acclaimed as one of the world’s finest Chinese restaurants over its twenty-five year history.

Yan Toh Heen is renowned for its exquisite Cantonese cuisine by Executive Chef Lau Yiu Fai, elegant understated ambiance with signature hand-carved jade place-settings, and its beautiful harbour views, thanks to its location at edge of Victoria Harbour overlooking Hong Kong Island.

The Menu
The restaurant, which is open for lunch and dinner, features an extensive a la carte menu, plus set lunch and dinner menus and special menus showcasing seasonal Cantonese specialties. At lunchtime, guests can enjoy an extensive selection of traditional and innovative dim sum. The a la carte menus also showcase a selection of “ihealth” dishes, which are healthy variations of authentic Cantonese delicacies.

What makes the cuisine of Yan Toh Heen so outstanding? As per Chef Lau Yiu Fai, “It is the combination of refined Chinese cooking methods using the best ingredients from all over the world and the finest quality fresh seasonal produce, with a creative modern presentation.”

The Chef
Yan Toh Heen Chef Lau Yiu Fai, who has been working in the hotel’s Chinese kitchen for over twenty-three years and who has been at the helm of Yan Toh Heen’s kitchen for the past ten years, showcases signature dishes — ranging from the restaurant’s classic Deep-fried Pear & Scallop to his award-winning Lung Kong Chicken and Sautéed Wagyu Beef, Mushroom and Shishito Pepper served on a sizzling Iron Plate, which was awarded the “Best of the Best” culinary award at the Hong Kong Tourism Board’s competition honouring the best Chinese cuisine in Hong Kong. Yan Toh Heen’s Peking Duck is also highly acclaimed.

The Design
The name “Yan Toh Heen” was chosen with particular attention to the restaurant’s harbourside location. The first two characters represent an appreciation of the enjoyable view, while the third character, “Heen”, has a number of meanings including “an elegant dining establishment”. It can also signify “happy, laughing, pleasant” as well as “porch, balcony and pavilion”.

The logo of Yan Toh Heen, two fish bound together by ribbons, dates back to seventh century China and has been interpreted to mean “an augury of good fortune”. This insignia appears on restaurant decorations and exquisite jade carved table settings and is also embroidered in silk on the Swiss Linen napkins.

Table-settings are the focal point of the restaurant with presentation plates, matching napkin rings, curved spoons and carved fish (used as a chopstick “rest”) all handcrafted in green jade, a symbol of excellence and purity to the Chinese.

Yan Toh Heen features a warm and elegant décor with golden honey tones, chosen to complement the delicate green of the jade table settings. The rich hues, unusually understated for a traditional Chinese restaurant, create an ambiance of tranquility.

The restaurant also showcases several priceless Chinese antiques. At the entrance to the restaurant is a 17th century Zi Tan table contrasted by a stunning contemporary floral arrangement. Eighteenth century antique Chinese tapestries from the hotel’s original art collection, restored and beautifully reframed, adore the walls, while wrap-around windows showcase panoramic views of Victoria Harbour and Hong Kong Island. Yan Toh Heen also has its own wine cellar within the restaurant.

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