Monday, January 24, 2011

Light shows and lightly salted fish - Yan Toh Heen

To be fair, I took this on a boat, not the InterCon, but this is pretty much the view. And I apologise on behalf of Apple for the iPhone 3GS quality
The best views of HK harbour are from Kowloon side, and one of the best places to view it is at the InterContinental. The light show I refer to in the title is that flurry of laser beams they have on either side of the harbour everyday at 8pm, if you're into that sort of thing.

The InterCon has a number of f&b outlets - international brands Nobu and Spoon are there - both can be blah - I've had hit/misses at both. Together with Yan Toh Heen, they form a perfect triumvirate of hit/miss-ness. Okay, it's not that bad, but if you're at the InterCon, remember - the lobby lounge's burgers are pretty good and the views are the best; the Steakhouse is great except for the price and that ugly-as salad bar; the buffet used to be better, but even that still has a good rep. For the same price as One Harbour Road, and more expensive than, say, Manor, my accountant (if I had one) would probably not approve. Oh and this place has 1 Michelin star. Argh, schmichelin.

Scrambled eggs with prawns
This, I liked. A lot (but that was kind of it). Scrambled eggs with prawns is a pretty typical Cantonese dish. Everyone from your average see lai (housewife) to Michelin-starred chefs make their own version, but it's the first time I've had it with finely diced salted fish. It's pretty genius - it satisfies the salt component by using an ingredient that goes perfectly with the prawns. Salt and the sea (but better than sea salt!) all in one. I'm not a huge fan of salted fish, but in weeny doses like this, just enough to add interest - yes please.

Crispy skin chicken
Fine, but I still like T'ang Court's, or even Spring Moon's.

Pork and water chestnut patties
A little too greasy and maybe over-fried - leaving it a little dry.

Cod in a claypot
Nice, oily flaky fish like cod is well suited to claypot-style cooking, methinks.

Taro prawn and fried milk
The taro prawn (prawn cocooned in taro mash, battered and deep-fried was light and crispy, though I can't say the prawn blew me away. The fried milk was alright too, maybe a teeny bit greasy and just a smidgen too sweet.

Yan Toh Heen
18 Salisbury Rd
Tsim Sha Tsui
Hong Kong
+852 2313 2323

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