This autumn at InterContinental Hong Kong's 2-Michelin star Yan Toh Heen, indulge in a selection of Executive Chef Lau Yiu Fai's authentic Cantonese dishes inspired by premium Alaskan King Crab. This sought-after seasonal crab species, native to the far northern Pacific Ocean, is fished during the fall months in the waters off the coast of Alaska and the Aleutian Islands. It is prized for the snow-white meat from its body and legs, which has a sweet, rich flavour and tender texture. The slight red membrane over the meat helps to lock in moisture.

Inspired by this premium seasonal ingredient, Executive Chef Lau has created a selection of à la carte Cantonese Alaskan King Crab dishes.

• Alaskan King Crabmeat Salad with Black Truffle and  Crispy Crab Claw: HK$210 per person
• Double Boiled Fish Maw and Alaskan King Crabmeat Stuffed in Bamboo Pith: HK$280 per person
• Steamed Alaskan King Crabmeat with Bird's Nest and Ginger Flavoured Egg White: HK$280 per person
• Braised Garoupa Fillet and Asparagus with Alaskan King Crabmeat Roe: HK$280 per person
• Wok-fried Salted Australian Wagyu & Braised Alaskan King Crabmeat and Eggplant in Hot Plum Sauce: HK$280 per person
• Baked Rice with Alaskan King Crabmeat and Creamy Sauce: HK$420

Click here for Chef's Lau Alaskan King Crab Selections which are available from October 28 - December 17, 2019.

ABOUT YAN TOH HEEN

Recipient of 2-Michelin Stars and Five Stars from Forbes Travel Guide, Yan Toh Heen, is recognised as one of the world's finest Chinese restaurants specialising in Cantonese cuisine.

Designed by Henry Leung of CAP-ATELIER, the Yan Toh Heen décor preserves the restaurant's rich heritage and elegant jade theme – while showcasing a unique series of spaces inspired by a jade jewellery box which opens to reveal layers of treasured collectibles and discoveries of Cantonese culinary arts.

Executive Chef Lau Yiu Fai invites guests on a culinary exploration with exquisite Cantonese dishes that blend tradition with modern flair, using the finest ingredients sourced from around the world.

At Yan Toh Heen, tea service becomes an art form with rare tea leaves uniquely presented by Tea Sommelier Kelvin Ng, the first Tea Sommelier in Hong Kong, who has perfected the pairing of Chinese Tea with the Cantonese cuisine.

Yan Toh Heen is open for:
Lunch daily: Monday- Saturday: 12 noon – 2:30pm  / Sunday & Public Holidays: 11:30am – 3:00pm
Dinner daily: 6:00pm – 11:00pm

For further information and reservations, kindly contact Yan Toh Heen via our Restaurant Reservations Centre at (852) 2313 2323 or E-mail: fb.hongkong@ihg.com

InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
Fax: (852) 2739-4546 / E-mail: hongkong@ihg.com / www.hongkong-ic.intercontinental.com

IMAGE LINK
Click here for an image of Yan Toh Heen's Braised Garoupa Fillet and Asparagus with Alaskan King Crabmeat Roe and selected Yan Toh Heen images.
Please click here for a full selection of Yan Toh Heen images.

For further press information, please contact:

Carole L Klein, Executive Director of PR & Communications
InterContinental Hong Kong
Tel: (852) 2313-2335 / Fax: (852) 2721 5964 / E-mail: carole.klein@ihg.com