Whatever its name, whether Lai Ching Heen or Yan Toh Heen, one thing that has never changed at this venue is the exceptional quality of its Cantonese food. One of the reasons for this is executive chef Lau Yiu-fai, a veteran of the restaurant's original opening in 1984. Together, he and head chef Cheng Man-sang, a colleague of almost 30 years, craft an exquisite array of culinary treasures. Alongside its jaw-dropping views of Victoria Harbour, the restaurant offers refined signature dishes such as the golden stuffed crab shell with crabmeat, fortune chicken wrapped in fresh Lotus leaf and pond soil, and tender braised lobster and black truffle on a crispy taro net.

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