Available from 1 September 2025 to 28 February 2026
Savor the enticing dishes of Yat Heen’s culinary team, featuring finest ingredients and skillful craftsmanship to embark on a gastronomic journey.
Yat Heen Chef’s Special Menu I
Pan-seared Fresh Abalone with Scallion, Yat Heen Signature Barbecued Mangalica Pork,
Seared Scallop with Butter and Australian Finger Lime
Double-boiled Fish Maw and Sea Conch Soup with Five Finger Fig
Baked Avocado with Crab Meat
Steamed Egg with Goose Liver and Black Truffle
Pan-seared and Baked Grouper Fillet with Pepper, Ginger and Spring Onion
Poached Mixed Rice with Seafood and Fish Maw in Prawn Soup
Osmanthus Sugar Soup with Watermelon and Ice Jelly
HK$588 per person
Yat Heen Chef’s Special Menu II
Braised Razor Clam King with Roasted Pepper and Black Pepper Sauce, Pan-fried Fresh Abalone with Homemade Chili Sauce, Fried Shrimp Prawn and Pumpkin with Salt Egg Sauce
Double-boiled Papaya and Sea Conch Soup with Fresh Abalone and
Braised Sea Cucumber with Preserved Olive Vegetables and Celtuce
Stir-fried Egg with Dried Conpoy, Fish Maw and Crab Meat
Poached Vegetables with Dried Shrimp and Fish Maw in Chicken Broth
Rice with Lamb, Pork, Crispy Enoki Mushroom and Pickled Cabbage in Casserole
Chilled Sago with Pink Guava
HK$888 per person
Yat Heen Chef’s Special Menu III
Lightly Seared Mantis Shrimp with Sichuan Style Red Oil Sauce, Braised French Goose Liver,
Pan-seared and Baked Hormone Free Chicken with Pickled Young Ginger
Double-boiled Premium Fish Maw Soup in Young Coconut
Stir-fried Local Lobster with White and Salted Egg, tossed Huadiao wine
Braised 28-head South African Dried Abalone, served with Crispy Rice
Winter Melon with Dry-cured Ham and Black Caviar in Pepper Chicken Broth, served with Baby Carrot
Braised Sea Cucumber and Tossed Noodles with Scallion and Shrimp Roe
Tokachi Red Bean Jelly
HK$1,180 per person
Yat Heen Chef’s Special Lunch Menu
Appetizers Combo (Pan-seared and Baked Hormone Free Chicken with Pickled Young Ginger,
Yat Heen Steamed Pork Dumpling, Seared Radish Cake with Sakura Shrimp)
Double-boiled Fish Maw and Sea Conch Soup with Blaze Mushroom
Braised Tiger Prawn with Tangerine Peel and Tea Leaves, served with Pan-fried Japanese Yam
Winter Melon with Dry-cured Ham and Black Caviar in Pepper Chicken Broth, served with Baby Carrot
Braised Sea Cucumber and Tossed Noodles with Scallion and Shrimp Roe
Red Bean Jelly
HK$398 per person
Reservations and enquiries
Tel: 3653 1168 | WhatsApp: 5237 7111 | Email: event@alva.com.hk
Terms and Conditions:
- Subject to 10% service charge
- 24 hours advance booking is required and applies to selected menus only
- Minimum charge is applied for Private Dining Room booking
- Seasonal ingredients on the menu may be subjected to changes, depending on the availability
- For dine-in only
- Not applicable to function room and wedding banquet; cannot be used in conjunction with other discounts, cash coupon and privileges
- Photo is for reference only
