YAT TUNG HEEN
DELIGHT YOUR PALATE WITH OUR SHUN TAK MENU

(Hong Kong, April 2010) Say goodbye to rainy days and delight your palate with Yat Tung Heen’s Shun Tak specialities this Spring!

Shun Tak specialities have been regarded as the ultimate proof of a chef’s culinary skill. Marrying the freshest of ingredients with simple dressings to showcase the freshness of the ingredients, can be a complicated procedure that demands the highest level of expertise.

Savour Chef Tam’s special Mud Carp Fish which is peeled, deboned and marinated with mandarin peels, spring onion, prawn paste, black mushroom and more before being stuffed back into its skin for deep frying. Try our Pan-fried Mud Carp Fish Cake stuffed with Diced Black Mushroom ($168) which is infused with Far Tier Wine from Xiao Qing. Also available are the irresistible combination of Pan-fried Minced Mud Carp Fish, Green Peppers, Scallop stuffed with Minced Shrimp (HK$138) and Deep-fried Mandarin Fish Rolled with Kale, Ham, Shredded Duck served with Sole Fillet Balls in Preserved Taro Dressing (HK$138) and our Steamed Fish Heads (HK$138).

Whilst the treasures of the sea dazzle discerning diners with their freshness and sweetness, delectable fried milk from Shun Tak has always been one of the most popular ingredients that appear in our dishes. Exquisitely prepared with milk, egg white, bird’s nest and scallops, the Sautéed Minced Crab Meat with Egg White and Fresh Scallop in Deep-fried Taro Nest (HK$198) with its skin nourishing effects will certainly win the hearts of all ladies! Enliven your taste senses with refreshing treats including Stewed Bamboo Pith stuffed with Enoki Mushroom topped with Crab Meat (HK$128), Steamed Beancurd with Pork Sparerib and Preserved Vegetables (HK$108) and many more!

Don’t miss out on our Special Set of Shun Tak Delicacies ($380 per person) for those who want to sample an array of mouth-watering dishes. Chef’s specials that are available for your tasting include: Marinated Beancurd with Spicy Sauce, Deluxe Shark’s Fin in Superior Soup with Minced Fish, Sautéed Minced Crab Meat with Egg White and Fresh Scallop in Deep-fried Taro Nest, Stewed Bamboo Pith stuffed with Enoki Mushroom topped with Crab Meat, Deep-fried Mandarin Fish Rolled with Kale and Ham, Shredded Duck served with Sole Fillet Balls in Preserved Taro Dressing, Pan-fried Pork Dumplings, Sweetened Pumpkin Fruit and dessert.

Pan-fried Mud Carp Fish Cake stuffed with Diced Black Mushroom	Sweetened Pumpkin Fruit
Sautéed Minced Crab Meat with Egg White and Fresh Scallop in Deep-fried Taro Nest	Executive Chef – Tam Tung