Hong Kong’s Eaton Hotel flagship Cantonese restaurant launches a limited-edition tasting menu, with a HK$200 discount for loyalty members.
Hong Kong, June 2026 — Yat Tung Heen, the Michelin one-star Cantonese restaurant at the Eaton Hotel in Jordan, has introduced a new “Treasure Premium Set” (珍味薈萃套餐) that brings together some of the most sought-after ingredients in Chinese cuisine. Priced at HK$1,198 per person (or HK$998 for Langham Loyalty members), the seven-course menu showcases abalone, sea cucumber, lobster, bird’s nest, and flower gel in a series of meticulously crafted dishes. Executive Chef Tam Tung, who has helmed the kitchen for over a decade, designed the set to highlight seasonal produce and traditional Cantonese techniques.
A Decade of Michelin Recognition
Yat Tung Heen has earned a Michelin star every year since the 2016 edition of the Hong Kong Macau Michelin Guide, a testament to its consistent quality. The restaurant is known for its refined yet approachable Cantonese fare, blending classic recipes with modern presentations. The new “Treasure Premium Set” marks the latest chapter in its evolution, offering diners a chance to experience a full banquet in a single sitting.
First Course: A Trio of Classics
The meal begins with “Yat Chi Yat Pun” — an assortment of appetizers that includes the restaurant’s signature honey-glazed char siu (roasted pork belly), candied crispy eel, scallion-scented jellyfish, and vegetarian goose. The char siu, made from half-fat, half-lean pork, is caramelised to a glossy finish, with a tender bite that releases sweet juices. The crispy eel provides a contrasting crunch, while the jellyfish adds a refreshing brininess.
Second and Third Courses: Sea Treasures
Next comes “Jade Dragon with Crispy Flower Gel” — a dish where flower gel (fish maw) is deep-fried until puffy and then paired with succulent lobster meat. The contrast between the airy crispness of the gel and the springy sweetness of the lobster creates a memorable texture interplay. Following that is “Cloudy Broth with Sea Cucumber and Bird’s Nest” , a slow-simmered soup that infuses the collagen-rich bird’s nest, flower gel, and thick sea cucumber into a silky, umami-laden broth.
Main Courses: Abalone and Grouper
The centrepiece of the menu is “Six-Head Abalone with Stuffed Sea Cucumber” . The abalone is braised until tender, coated in a glossy oyster sauce reduction. The whole sea cucumber is stuffed with a delicate shrimp paste, adding a bouncy texture. Another highlight is “Golden Pumpkin Broth with Star Grouper” — the fish is poached in a velvety pumpkin bisque, which subtly enhances its natural sweetness without overpowering the delicate flesh.
Finale: Wok-Fried Rice and Sweet Ending
To close the savoury portion, the “Luxury Clay Pot Fried Rice” is served tableside, sizzling with wok hei. Each grain is studded with diced abalone and scallop meat, delivering a concentrated seafood essence. The dessert is a “Silver Fungus and Snow Pear Chilled Soup with Mango Glutinous Rice Roll” . The soup is light and floral, sweetened only by the pear and rock sugar, while the mango roll uses Philippine mangoes for a bright, tropical finish.
Pricing and Availability
The “Treasure Premium Set” is available now at Yat Tung Heen. The standard price is HK$1,198 per person, but Langham Loyalty members receive a HK$200 discount, bringing the cost to HK$998. Diners can also opt for wine pairings or additional à la carte items. Reservations are recommended, especially on weekends.
Broader Impact
As Hong Kong’s fine-dining scene continues to recover from the pandemic, restaurants like Yat Tung Heen are leaning into value-driven tasting menus that offer a complete experience. The “Treasure Premium Set” not only appeals to loyal patrons but also attracts first-time visitors seeking a Michelin-starred meal at a relatively accessible price point. With Chef Tam’s track record and the restaurant’s long-standing reputation, this menu is likely to become a fixture for celebrations and special occasions.
For more Hong Kong dining inspiration, check out our guides to the best pizza in town, Tsim Sha Tsui dessert spots, and the latest buffet deals.
Images courtesy of Yat Tung Heen.