Legend Refined Mini Specialties” at Loong Yat Heen of The Kowloon Hotel

Traditional Cantonese cuisine focuses on the seasonality of ingredients used and authenticity of the recipe. Loong Yat Heen is bringing Cantonese cuisine to a new level by presenting “Legend Refined Mini Specialties” this September to November. Meticulously prepared dishes are served in mini portions, giving our guests more flexibility while experiencing the craftsmanship of classic cuisine.

Recommended dishes include:

Small parties might sometimes find it is hard to finish a whole Peking Duck at a Chinese restaurant. Here at Loong Yat Heen, we serve “Roasted Peking Duck” in mini portions so guests can order as much to their hearts’ content. The skin is thinly sliced and perfectly crispy, wrapped in thin Chinese pancakes with cucumber, spring onion, and sweet paste, the distinct flavors of each layer fuse together, flavourful and alluring.

Supreme ingredients including whole head abalone, fish maw, shark’s fin and sea cucumber in double-boiled in supreme soup, rich and thick with all the essence and nutrients from the dried seafood, served in small clay pot – Chinese Classic dish reduced in size but not in flavour!

This is one of the most challenging dishes in Cantonese cuisine. Fresh eggs, crab meat and conpoy are stir fried with each ingredient distinctly separated without clumping, while you can enjoy and appreciate each in one single bite. Served on a bed of lettuce, this dish is light but packed with utmost umami.

This Cantonese “Deep-fried Fresh Prawn with Dried Chili and Garlic” is also known as Bei Fung Tong Prawn. Coated with breadcrumbs, the prawns were deep fried to develop a crispy golden crust, and then stir fried with copious amount of garlic, ginger, and chili peppers. The crunchy bits of deep fried garlic on top gives the dish an extra savory kick.

Roasted Peking Duck

Mini “Buddha Jump Over The Wall”

Double-boiled Fish Maw and Abalone with Sea Cucumber in Supreme Soup

Steamed Slices of Garoupa with Yunnan Ham and Black Mushroom

Deep-fried Fresh Prawn with Dried Chilli and Garlic

Braised Vegetables with Shredded Fish Maw and Cordyceps Sinensis

Fried Rice with Conpoy and Fresh Shrimp Wrapped in Lotus Leaf

Chilled Mango Pudding with Sago and Pomelo Cream

HK$398 per person

(Price is subject to 10% service charge)