Situated in Excelsior Hotel in Causeway Bay, Yee Tung Heen is a Cantonese restaurant with good reputation on its Dim Sum menu, served from the early morning till afternoon. It has won several awards including Gourmet Master chefs and HK tourism board Best Culinary Awards. They shows their trophies at the entrance. Personally, I’m not familiar with these local awards.
I especially like their XO sauce, I kept eating it on its own
Steamed twin gold fish dumplings, steam pork and abalone dumpling (in the centre)
Baked organic eggplant puff with cod fish - I like this dish, especially the puff pastry
Twin Mushroom Platter: Mushroom buns with assorted mushrooms, shiitake mushrooms stuffed with Matsutake and shrimp paste - An award winning plate, it tried to captured the mushrooms natural tastes than masking with sauces.
Supreme soup dumpling with assorted seafood in traditional style
Soup dumpling bursted with all the juice - one of my favourite
Assorted steamed rice rolls: with shrimps, with assorted fungus and spring onion, and last one with barbecued pork - I like this dish
Steamed beef balls with fresh bean curd sheet - I like the dish of Ming Court (Beef balls with bean curds in chicken consomme) more
Suckling pig with roasted pork belly - favourite of DH, meat very tender
On the whole, they tried to offer innovative dishes than the more traditional dim sum, it was an interesting meal and service was efficient. I think personally I like my dim sum meal at Ming Court slightly more, even the dishes were more classic, there were more subtleties in taste. DH preferred this meal than Ming Court, I suspected it was because of the roasted meat.
Yee Tung Heen
2/F, The Excelsior Hotel
281 Gloucester Road,
Tel: 2837 6790
Mon-Sat 12-14:30, 18:00-22:30
Sun 10:30-15:00, 18:00-22:30