A Kowloon institution for over 30 years, Yat Tung Heen enjoys a devoted following. True, the basement dining room does feel some 30 years old – the claim that the decor is inspired by Wong Kar-wai’s In the Mood for Love seems a convenient scapegoat for dated design. But it’s the food guests come for. Signature dishes like the golden-fried crispy chicken, the honey-glazed barbecued pork, and the double-boiled cabbage soup with yellow fungus, bamboo pith and black mushrooms have rightfully earned the restaurant its dedicated fan base. In the past 12 months, a premium lobster menu and revamped dim sum menu have kept things fresh for its regulars. For those who have yet to experience its delights, first-time visitors can sample a curated selection of customer favourites through the degustation menu.

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