Yat Tung Heen Joins with TCM Expert to Launch a Nourishing Spring Menu
(Hong Kong, 12 February 2014) –This year, Yat Tung Heen, the award-wining Cantonese restaurant, has invited Dr. Gladys Leung, renowned Traditional Chinese Medicine (TCM) professional, to be their first TCM consultant.
The Yat Tung Heen culinary team and Dr. Gladys Leung have hand-crafted some not only healthy but delicious dishes all using the traditional theory of the 24 solar terms. This traditional theory was first adopted in China thousands of years ago and promotes the idea that the human body and its internal organs react in different ways and require different nourishment depending on the season.
Dr. Leung said, “I am delighted to be working hand in hand with the team at Yat Tung Heen to help them create these dishes. They’ve embraced the teachings of TCM and specifically those of the solar terms and then combined them with their own culinary expertise to create a wonderful and nourishing offering.”
According to the 24 solar terms theory, nurturing the liver is essential during springtime and therefore the nourishing menu features ingredients that are especially beneficial to that part of the body –
“Spring Nourishing Soup”
“Remove Internal Moisture and Calming Liver”
“Tackle Spring Fever”
“Strengthen Vital Qi and Fight Depression”
* Subject to 10% service charge
* Valid till 4 May 2014
About Dr. Gladys Leung
About Yat Tung Heen
About Eaton, Hong Kong
The hotel boasts 465 well appointed and custom-designed guestrooms and suites, three ballrooms, ten break-out rooms, a stylish E Club, six restaurants and an alfresco bar, which offer an array of culinary delights from around the world. It also features a roof-top heated outdoor swimming pool and gymnasium overlooking the famous Nathan Road - your perfect spot to relax.
The Eaton is part of an environmental conscious and committed management company based in Hong Kong. It has actively introduced environmental and social performance initiatives to reduce overall resource consumption whilst promoting efficiency and behavioural change amongst colleagues, suppliers, guests and clients.
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