Mouth-watering PHOEN!X Specialties at Yat Tung Heen
prepared in both traditional and creative recipes

(Hong Kong, October 2009) Phoenix, also known as Fenghuang in Chinese culture, has been regarded as the “August Rooster” in Ancient China. According to Chinese myth, Fenghuang is said to be made up of the beak from a rooster and the composite of many birds. Whilst the immortality and the embodiment of the legendary bird remain mysteries in many cultures, the sumptuous specialities of Chicken available at Yat Tung Heen this fall will certainly satisfy your cravings for the traditional and modern dishes with an original twist.

Famous for its richness and sumptuousness in both aroma and texture, Chicken from Longgang District in Guangdong Province is often used for preparing Gui Fei Chicken. A dish prepared with only a simple recipe showcasing nothing but the freshness and fineness of the ingredient.

Originating from the lower-course at the coastal area of Guangdong Province, the distinctive flavour of Chicken from Longgang will delight your palate simply by leaving a lasting impression. Low in fat and abundant in freshness, this very special treat available exclusively at Yat Tung Heen is certainly not to be missed…

Be ready to be surprised as we delight you with a series of mouth-watering Phoenix Specialities! Created with both traditional and modern recipes, the 8 exquisite dishes include: Braised Chicken with Black Fungus, Red Dates and Mushroom ($148), Braised Sliced Chicken with Spring Onion, Sliced Ginger and Garlic in Soya Sauce ($158),Poached Chicken in Chinese Wine ($158), Marinated Chicken in Hot Chili and Garlic Sauce ($158), Fried Chicken Wings and Shredded Chicken with Carrot and Asparagus($148), Fried Chicken with Sliced Ginger in Honey Sauce ($138) Roasted Crispy Chicken in Soya Sauce ($148) and Deep-fried Chicken Stuffed with Mashed Taro ($158) will embrace your dining experience with delectable flavours.

PHOEN!X Specialties

Marinated Chicken in Hot Chili and Garlic Sauce ($158)
Succulently tasty, the Marinated Chicken in Hot Chili and Garlic Sauce is fragranced with the scent of soy sauce and chillies, giving it a spectacular layered flavour to keep you asking for more…

Braised Sliced Chicken with Spring Onion, Sliced Ginger and Garlic in Soya Sauce ($158)
An exquisite delicacy originated from the North Western China, the dish is an exotic yet refreshing treat featuring potatoes, tomatoes and selective herbs.

Fried Chicken Wings and Shredded Chicken with Carrot and Asparagus ($148)
Prepared with the fats of pork meat and seasoned chicken livers that are first marinated with Mei Kuei Lu Chiew (rose wine) and dazzled with sugar, then barbecued to perfection, Fried Chicken Wings and Shredded Chicken with Carrot and Asparagus is a classical dish which was delicious but not so nutritious. To take care of your very unique needs for a truly flavourful and delightful dish, Chef Tam has delicately prepared a brand new recipe of Fried Chicken Wings and Shredded Chicken with Carrot and Asparagus, taking the traditional feast to the next level with an innovative and caring touch.

Braised Chicken with Black Fungus, Red Dates and Mushroom ($148)

Using only the finest of ingredients including red dates, fresh mushrooms and silver ear fungus, Braised Chicken with Black Fungus, Red Dates and Mushroom is a dish that will rrejuvenate your fatigue as it nourishes your inner body in Autumn.

Poached Chicken in Chinese Wine ($158)

Having been long regarded as a royal treat, Shao Hsing Hua Tiao wine is an ingredient that will give a kick and enhance the tastes and aromas simply by complementing the dishes. Marinated with the finest Shao Hsing Hua Tiao wine, our Poached Chicken in Chinese Wine is a signature Shao Hsing delicacy that will complete your evening with a scrumptious treat.