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欣圖軒 Yan Toh Heen Reviews from The Last Year
Impressive and fabulous friend’s gathering dinner
完美維多利亞港海景,無微不至的服務,劉師傅風華絕代的廣東粵菜。一去到餐廳門口已經有熱情的女員工招呼,經過玉石裝修的長走廊後去到用餐區。這次用餐的座位可以享受完美的維多利亞海景。After we sit down, tea sommelier Kelvin presented the food and tea menu without any delay. He also introduced the menu in detail with signature dishes. I also wanted to compliment staff Neo. He is so caring and genuine, he always cares our dinning experience and gave us good advice. The supreme soup with fish maw is so refreshing. The Lai Ching Heen Combination is definitely a good starter for the set dinner.
Food, night view and service are excellent❗️
Our trip coincided with Chinese New Year, and we were sad that the dinner we booked for the second day of the new year was terrible. Luckily, we were able to get a reservation at this highly rated restaurant on the third day of the new year, so we went there on the last night of our trip to Hong Kong. This restaurant is located inside a hotel, and the entrance is beautifully decorated, which made us feel excited. When we told the staff that we couldn't eat a lot, they kindly helped us decide what to order a la carte. The extensive a la carte menu made us very unsure, but we followed their advice and made the right choice. Every dish was delicious and beautiful, and we were very impressed that we could enjoy the best dinner in Hong Kong for our last time while looking at the night view of Victoria Harbour through the window.
Over estimated
This is my first time try lunch, I personally like the environment, menu & the tableware at dinner than lunch. Menu not much choice to choose, we have 5 people and order 5 pieces shrimp dumplings, not expect it was not present in the same time. The remain 4 dumplings present after 10 minutes almost. Honestly, service seems slightly drop a bit. And the food just standard, little bit disappointed.
Confusingly bad
I’m surprised and disappointed enough to warn yall off as I sit here paying the bill lol. 1 star solely for the comfortable seating and good soup dish. We did the luncheon pre fixe menu. We ordered additional dim sum after the 8 courses in hopes of salvaging the experience and trying something, anything that lived up to the hype. But no. This was spectacularly and very confusingly bad. No dish was above average let alone standout except the whelk soup, which was delicious. But that was it and it did not make the overall trip worth it by any means. One dish (the papaya soup) was inedible. The beef dish was slathered in an overly sweet sauce that felt akin to the cheapest of takeout. Weird times. You don’t want to come here.
Just excellent!
The best yum cha experience in Hong Kong. Excellent food, excellent service and excellent views over HK harbor.
Extra-ordinary Experience
Have had a weekend lunch at Lai Ching Heen. We ordered a la Carte dishes and all are delicious. The service by the team was still perfect as usual. We also ordered a whole suckling pig takeaway for dinner party with friends. They prepared everything including the packing perfectly. The taste of pig was excellent and the skin still crispy. Thank you very much for the chef and service team’s preparation. Thanks for the leadership by Manager Henry Wong.
Great wine pairing with welcoming staff
We were impressed by the sommelier called KC. He was very welcoming and served the wine pairing with great match. The wagyu beef was impressive. We spent a great night there.
Just try it once
Not as expected, very disappointed This is my first time to visit Regent Court. It has two Michelin stars and is the Chinese cuisine I am most familiar with. I think I will feel a difference after eating it and be in a good mood. Unfortunately, in the end, the service was mediocre regardless of the food. Check the two-star Michelin criteria online. Winners of two stars represent excellent culinary skills and are worth a detour. It's not that big of a deal, it's nothing special anyway, I won't go out of my way to come back! That day, my friend and I came to Lijing Xuan at noon. The decoration style is elegant and the space between the terraces is wide. Today's lunch experience begins after the waiter leads you to your seat. First of all, I found that the tableware was old and the dishes were stained because they could not be washed clean. My friend ordered a skinned duck on the left, which was our first course. There was a table full of ingredients, and then finally the duck came out. The man who looked like a skilled craftsman slowly and carefully sliced the skin, okay? After a while, the dishes were served. Each person had a piece of duck skin. I quickly added the ingredients and ate them. The taste was okay. The problem is that we have to wait for the master to slice the skin. After the skin is sliced, we have to raise our hands and ask the waiter to help us put the dish on the plate... For the second dish, I ordered raw crab meat and corn soup, which was a bit ordinary. For the third dish, I would like to compare it to a famous dish. How should I put it? The soup is salt water corner. The soup is clear and fresh. The filling of salt water corner is shrimp. The waitress adds a few slices of black truffle on top. It is instantly noble. Zuo, I'm so proud of myself, everything is so good, but it seems like I can't catch it together🤣🤣 The fourth dish is xx fried rice rolls (should be fried rice rolls with fish maw strips). Can you remember the name? It is served with XO sauce and some game. The fifth dish is a golden cup of Kagoshima Wagyu and duck liver fried in sauce. The duck liver is okay, fried to a crisp, crispy on the outside and soft on the inside, melting in the mouth. The wagyu is unpalatable. You can’t taste the texture of wagyu at all. It’s a waste of leftovers. Ingredients. The sixth dish, ginger and preserved eggs, was really good. The seventh dish is stir-fried panko with black truffle and hibiscus. You can tell that the panko is fresh, but the whole dish has no flavor. The eighth course was dessert, I ordered an egg tart, but it was fine. In summary, I personally think that the food quality is not worthy of two Michelin stars, and the service is even more impeccable. During the entire dining process, you need to constantly ask for waiter service, serve dishes, add tea, and pour wine. It feels like being in a restaurant. , if it was really in a regular restaurant, I would have come by myself, no need to rush, haha. To be honest, there is a gap. A restaurant of this level should be very talkative and focus on the needs of each guest. However, this time the restaurant can be described as lazy. The price is always higher than that of Degan. You must hope to get a corresponding high-standard experience.
Lunch, 圜偁㗎!
It was the first time I visited Regent Hotel after transferring to Regent Hotel from Xin Tuxuan. The restaurant did not have an entrance that was convenient for wheelchair guests. When I arrived at the hotel lobby, I needed to find staff to help guide me. It was very inconvenient to go to the restaurant from the staff and kitchen passages. I then sat down and was not given a menu or a wet towel. Finally, when I called the waiter, a younger waiter gave me the menu in a nonchalant manner. Throughout lunch, I felt that there were not many employees focusing on the service of each table, and I had to find someone to add drinks several times. The food is just average. As a two-star Michelin restaurant, this review is really amazing. Who decided to give them two stars?
Very disappointing
We have fond memories of Yan Toh Heen. However, this transition to Lai Ching Heen leaves a lot to be desired. We cannot believe that this venue has 2 Michelin Stars. It is painfully obvious that they are understaffed - we had to wait and wait to catch a server's eye for everything - they failed to clear finished plates on time, and hardly had time to pour tea and wine, etc. The wine list was not offered to us at all, until we asked for it. We pre-ordered their Peking Duck. The server was evidently not skilled in peeling duck and showed all the awkwardness of inexperience. The taste was average. The Crispy Lobster Dumpling with Black Truffle was also average; however, the soup-base was very good. The Wok-seared Rice Flour Cannelloni and Fish Maw was not remarkable either. The Wok-fried Kagoshima Wagyu and Duck Liver with Spicy Sauce was the worst wagyu beef I have ever had in a top Chinese venue in Hong Kong. Furthermore, they do not enforce the dress code. At our table, both ladies wore dresses and the gentleman was in a business suit, as we were informed by a strict-sounding member of their Reception team, that this is of great importance (she sounded like a school teacher telling pupils about uniforms). We were told on the phone that the dress code was elegant-casual. However, when we received the reservation confirmation, the code had changed to smart-casual. We certainly saw a lot of casual - jeans, worn-out golf shirts and T-shirts one would wear to the wet-markets. If there is no dress code enforcement, why make it so serious? Other than our table, the only other clients who observed any dress code were three western gentlemen, all in business suits. We were at a great 2 Michelin Star Chinese restaurant just last week. That restaurant is far superior in every way. Actually, there is no comparison. I would not recommend this restaurant, which I personally feel is all hype with very little substance.
From Yan Toh Heen to Lai Ching Heen
This Michelin 2-star restaurant is formerly known as Yan Toh Heen. With the InterContinental closed and re-opened as Regent Hong Kong, this restaurant also re-opened and re-named to Lai Ching Heen, at the exact same location, offering diners a gorgeous view looking out to the Victoria Harbour. The renovated décor still creates a premium, luxurious yet cozy and comfortable ambience, with the signature use of jade apparent throughout the restaurant, from the plates and utensils to the art pieces and the greenish hues on decorations. The sommelier introduced a non-alcohol sparkling cocktail for us ($120) which had authentic peach flavours, not too sweet and was a nice refreshing aperitif. The complimentary Amuse Bouche was White Wood-Ear and Cucumber Salad 千島涼拌白木耳脆青瓜. Appetizing and pleasant starter. Our first course was Barbecued Pork with Honey 蜜汁黑豚叉燒 ($320). A generous portion with two slabs of nicely grilled piece of pork, glistening with honey glaze. The pork was very tender, of the perfect proportion of fat and lean meat, and seeping with juice. I would like it to be a bit more charred but still one of the best Char Siu in town in my opinion. For the soup, I had Hot and Sour Soup with Tofu and Vegetables 酸辣豆腐雜菜羮 ($210). This was a vegetarian dish, with a nice balance of spicy and sourness, plenty of tofu, corn, mushroom, and stem of choi sum for different bite in texture. A nice deviation from the traditional seafood version. My wife had Double Boiled Fish Maw and Sea Whelk Soup 花膠燉響螺 ($320). The soup was rich in umami and delicious, with the sea whelk cooked to such tenderness that it showed the soup must have been double boiled for a long while. Unfortunately, the fish maw had a hint of weird notes though. Next, we each had Golden Stuffed Crab Shell with Crabmeat 脆釀鮮蟹蓋 ($318). The golden-brown crust of the crab meat was highly appealing, with the chef using abundance of red and green crab meat together for the best taste and mouthfeel, together with onion and milk, to make a stuffing that was phenomenal in my opinion. I believe the dish was waiting to be served while we were finishing the soup, and if they could be enjoyed immediately from oven the experience would be even better. The last time we visited Yan Toh Heen this dish was the most memorable, so we had again Golden Frog Legs with Spicy Salt 椒鹽田雞腿 ($288). Lightly battered before deep-frying, the frog legs had thin crisp surface, tender and flavourful. I also liked how the spicy salt did not over-dominate the taste, just giving that savoury touch to make everything perfect. Still good as always. The Braised Garoupa Fillet with Ginger and Spring Onion in Soy Bean Paste 麵醬薑蔥生炆斑球 ($680) was served in clay pot, highly aromatic from the spring onion and ginger. The garoupa fillet was very good too, firm with a good bite, seasoned well with the bean paste adding some sweetness and an extra dimension of savoury. The dish also did not feel heavy or excessively oily. Fantastic. Coming to the dessert, I had picked Baked Sago and Custard Cream Pudding & Taro Paste with Black and White Sesame Roll 奶皇焗西米布甸拼荔蓉鴛鴦芝麻卷 ($82). The pudding was appropriate in sweetness, with the custard less heavy than the traditional lotus paste, but personally I would prefer the latter. The sesame roll was good, and I found it a pity that this dim sum was increasingly difficult to find nowadays because of the tedious works. My wife had Double Boiled Sweetened Dried Longan Soup with Japanese Ginkgo Nuts and Peach Gum 紅棗桃膠燉日本銀杏 ($88). Decent in taste and also appropriate on sweetness, the delicate and refined flavours were delicious, particularly suitable for the health-conscious who might worry about the sugar in the desserts. There was also a complimentary Petits Fours including several of the dim sum like Hawthorn Roll, Sesame Ball with Custard, Mango Mochi, Lotus Paste Puff and Mini Mooncake. Delicate in appearance and good in taste, this assortment was a good combination of different traditional delicacies and a joyful completion of this wonderful dinner. Service was great, with the staff polite and attentive. The bill on the night was $3,252 and considering the quality of food, their services and overall experience, I would rate it as reasonably priced. The sommelier came to accompany us on the way out, and I promised him to return again, and enjoy a bottle of nice wine he picked next time.
Great food with not as good service
We celebrated my husband’s birthday at Lai Ching Heen and we went for the Chef Lau’s Prestigious Menu. We were very impressed at all the dishes, especially the Buddha jumping over the wall soup and the lobster trio! It was hard to pick a dish that’s not our favourite😛! However, having that said, the service was not as impressive as the food. Understood that the restaurant maybe full of guests that night, but the service felt a bit rush and not so noticeable (we had to pour our own wine and the introduction of the dishes weren’t very clear). Hope the next experience would be better!