From August 19 – October 31, our 2-Michelin star Yan Toh Heen presents “Hokkaido Autumn Fest” with a selection of Executive Chef Lau Yiu Fai's Cantonese dishes made with premium seasonal culinary products from Hokkaido including pork, scallop, crab and sea urchin.

Executive Chef Lau has found inspiration from the Sapporo Autumn Fest which takes place each September in Sapporo's Odori Park.  Celebrating the autumn harvest & Hokkaido's exceptional cuisine, it is one of Japan's most impressive food festivals.

During our “Hokkaido Autumn Fest”, savour seasonal produce from the island's expansive farmland, fresh from the autumn harvest, along with delectable seafood from the pristine waters surrounding this foodie paradise.

Chef Lau has sourced some of Hokkaido's most famous products to create a selection of innovative Cantonese style dishes:

• Steamed Pork Dumpling with Sea Urchin and Bird's Nest in Pumpkin Brot
• Crispy Rolls with Hokkaido Crab Leg and Cheese
• Double Boiled Sea Urchin with Stuffed Hokkaido Conpoy in Turnip and Parsley
• Baked Hokkaido Scallop and Apple in Portuguese Sauce
• Stewed Hokkaido Pork Cheek with Herbs and Yellow Rice Sauce
• Inaniwa Noodles with Hokkaido Soy Cream, Pork and Carabinero Shrimp in Light Spicy Sauce

Hokkaido Autumn Fest Menu

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 Steamed Hokkaido Pork Dumpling with Sea Urchin and Bird's Nest in Pumpkin Broth 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