YanY Toh Heen
ollowing its renovation in 2013, the I nterContinental’s Chinese restaurant has gone from strength to strength. I n addition to upgrading the interiors with a sumptuous mix of beautiful jade details and elegant taupe fabrics, the restaurant has employed it s own tea sommelier, Kelvin Ng. Meanwhile, chef Lau Yiu-fai’s frequent rounds of i nnovation has kept the menu thrilling and worthy of many a return visit.
Despite being housed in the basement level of the hotel, the dining room still enjoys a view out towards the Avenue of Stars and Victoria Harbour, the soft overhead lighting casting a warm glow over proceedings. This is luxury at its finest, we think, as we sink into the comfortable banquettes with an array of silk cushionscushion and take a sip of perfectly brewed
osmanthus oolong tea.
Chef Lau tends to pay special attention to interesting seasonal ingredients and produce that can sometimes be unconventionalun in classical Cantonese c uisine, rendering them with