Hong Kong’s Eaton Hotel’s acclaimed one-Michelin-star Cantonese restaurant, Yat Tung Heen, has unveiled a new “Treasure Collection Set Menu” showcasing premium ingredients including abalone, bird’s nest, coral trout, and lobster, available from June 2026 at HK$1,198 per person with a HK$200 discount for Langham Loyalty members.
A Decade of Michelin Excellence
Yat Tung Heen, located within the Eaton Hotel in Jordan, has maintained its Michelin one-star recognition for ten consecutive years in the Hong Kong and Macau Michelin Guide. Executive chef Tam Tung, who leads the kitchen team, has curated the new seasonal menu using carefully sourced ingredients to create a refined Cantonese dining experience.
The seven-course “Treasure Collection Set Menu” (珍味薈萃套餐) combines traditional techniques with contemporary presentations, offering diners a progression from appetizers through soup, main courses, fried rice, and dessert.
First Look: Journalist’s Tasting Review
The meal begins with an elaborate appetizer platter featuring Yat Tung Heen’s signature honey-glazed barbecued pork—semi-fatty char siu with caramelized edges and tender, juicy meat. The selection also includes candied crispy eel, scallion-marinated jellyfish head, and crispy vegetarian goose rolls, providing a textural and flavor contrast that sets the stage for the courses ahead.
Crispy Fish Maw with Lobster follows, where the fish maw is fried until golden and crunchy, paired with sweet, bouncy lobster meat. The dish demonstrates the kitchen’s ability to balance contrasting textures—one crisp, one springy.
A bird’s nest and sea cucumber soup arrives next, simmered slowly to extract the essence of premium ingredients including thick-bodied sea cucumber and fish maw, resulting in a rich, velvety broth.
Highlight Mains: Abalone and Sea Cucumber
The centerpiece of the menu is six-head abalone braised with stuffed sea cucumber. The abalone is slow-cooked until tender and infused with savory sauce, while the whole sea cucumber is stuffed with fresh shrimp paste, adding sweetness and bite.
A surprising standout is the golden pumpkin broth with coral trout fillet. The delicate fish is poached in a pumpkin-infused broth, with subtle seasoning that highlights the natural sweetness of the seafood without overpowering it.
Comforting Finale
The meal concludes with a wok-fried “Prosperity Clay Pot Rice” featuring diced abalone and scallop meat, delivering the characteristic smoky “wok hei” aroma. Dessert comes as a snow fungus and pear soup paired with mango glutinous rice rolls made from Luzon mangoes, offering a light, refreshing end to the feast.
Pricing and Availability
The “Treasure Collection Set Menu” is priced at HK$1,198 per person for seven courses. Members of Langham Loyalty’s Eaton Club (卓逸會) receive a discount of HK$200 per person, bringing the effective price to HK$998. Reservations are recommended due to expected demand from both regular patrons and new diners seeking a Michelin-caliber Cantonese experience.
Broader Dining Landscape
Yat Tung Heen’s new offering arrives as Hong Kong’s fine-dining scene continues to recover and innovate, with established restaurants introducing curated set menus to attract both local food lovers and international visitors. The use of premium, sustainably sourced ingredients reflects a growing trend among Michelin-starred kitchens to emphasize quality and provenance.
For those exploring Jordan’s culinary scene, Yat Tung Heen remains a benchmark for classic Cantonese cuisine, and this new menu provides an accessible entry point to experience a Michelin-starred meal without requiring a full tasting menu commitment.