(30 September 2014, Hong Kong) – Eaton, Hong Kong’s award-winning Chinese restaurant, Yat Tung Heen, has once again added awards to history of culinary excellence.

Competing with over 100 teams of culinary talent in the Chinese Classics and Seafood categories, Chefs from Yat Tung Heen – Chef Liu Chung Yin from Great Eagle Centre, Wan Chai branch and Chef Mak Yuk Kei from Eaton, Hong Kong, Kowloon branch, delighted the judges to secure these coveted awards.

The two entered dishes – “Fried Rice with Mandarin Fish, Kale and Pine Seeds” and “Deep-fried Shrimps accompanied with Steamed Egg White topped with Crab Roe and Goose Liver in Egg Shell”, were respectively crowned Gold with Distinction and Gold by the judging panel, which comprised of highly respected, global food connoisseurs.

Award Winning Dishes

Fried Rice with Mandarin Fish, Kale and Pine Seeds – Yat Tung Heen (Great Eagle Centre, Wan Chai) 2014 Best of the Best Culinary Awards - Chinese Classics (Rice Noodles, Noodles or Rice) Category Gold with Distinction Award

This is a traditional Hong Kong style fried rice dish with a modern twist. Instead of using the traditional steamed rice, Chef Liu created the dish with wild rice and sweet corn, mixed with high quality dried mullet roe from Taiwan, diced crispy deep-fried mandarin fish, kale and pine seeds, then served it in a dried and aromatic silver fish to further enhance the dish’s textures and flavours.

Deep-fried Shrimps accompanied with Steamed Egg White topped with Crab Roe and Goose Liver in Egg Shell – Yat Tung Heen (Eaton, Hong Kong, Kowloon) 2014 Best of the Best Culinary Awards - Seafood (Prawns) Category Gold Award

Composed of two parts, this dish is a blend of East and West. Inspired by the Japanese style “Chawanmushi”, the luscious steamed egg white melts in the mouth with the crab roe, goose liver and dried sakura ebi while the succulent deep-fried shrimps add a hint of tangy mango and the warmth of chili.

The two award-winning dishes, Fried Rice with Mandarin Fish, Kale and Pine (HK$190) and Deep-fried Shrimps accompanied with Steamed Egg White topped with Crab Roe and Goose Liver in Egg Shell (HK$288), are available in both Yat Tung Heen Chinese restaurants from October 2014.

* Subject to 10% service charge

Fried Rice with Mandarin Fish, Kale and Pine Seeds – Yat Tung Heen (Great Eagle Centre, Wan Chai)		Deep-fried Shrimps accompanied with Steamed Egg White topped with Crab Roe and Goose Liver in Egg Shell – Yat Tung Heen (Eaton, Hong Kong, Kowloon)

About Yat Tung Heen
The renowned Cantonese restaurant presents an extensive menu of traditional Cantonese cuisine in elegant and contemporary surroundings. Try dim sum, double boiled soup, fresh seafood and much more. The popularity of this venue confirms its enduring quality. With private rooms, it's ideal for banquets, celebrations and functions.

About Eaton, Hong Kong
Conveniently located on Nathan Road, Eaton, Hong Kong is only a few minutes away from the Jordan Mass Transit Railway while many famous attractions in the city including Temple Street and the Jade Market are within easy reach.

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. For information on Eaton, Hong Kong, please visit hongkong.eatonhotels.com

For information on Eaton, Hong Kong, please visit hongkong.eatonhotels.com

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