Loong Yat Heen’s hearty Cantonese fare is a great winter warmer in the heart of Tsim Sha Tsui
Loong Yat Heen will be serving an eight-course tasting menu, featuring Cantonese delicacies until November 30
FARE Traditional Cantonese.
AMBIENCE One of the few banquet halls that is not too bright or noisy, while being bubbly and warm.
COST Tasting menu is HK$628 per person, or HK$538 per person (online).
WHO TO BRING Colleagues or family.
TURN-ONS Until November 30, Loong Yat Heen will be serving an eight-course tasting menu, featuring Cantonese delicacies. The roasted whole suckling pig has a crispy skin that, stuffed with glutinous rice, was an interesting mix of textures and flavours. The hearty black chicken soup with sea whelk and caterpillar fungus is a great winter warmer. The crystal prawn was soft and the honeyed Yunnan ham added flavour to the beautifully plated dish. A highlight was the bamboo piths stuffed with mushrooms in a black truffle paste. The textures and umami flavours will delight veggie lovers. The stir-fried beef was tender and tasty, and came sizzling in a clay pot with mixed bell peppers and mushrooms. The menu has three desserts: the pumpkin and Tokachi red bean soup was creamy, the steamed egg custard bun was light and fluffy, and the mango served in a rice roll was a refreshing end to the meal.
TURN-OFFS The pan-fried vermicelli was oily, and its accompanying seafood and scrambled egg soup did not add much flavour. The dining room wasn’t full, despite being a Saturday night on a public holiday. Not a good sign, though the service was attentive.
