A Taste of Cantonese Delicacies at Yat Heen

Private dining is no longer a novelty, but it always has its allure! For me, the primary condition for enjoying private dining is the chef's dedication. A chef who captures the hearts and taste buds of guests with their culinary skills is truly admirable. This evening, I returned to Yat Heen at ALVA HOTEL BY ROYAL to savor the meticulously crafted private dining menu by Chef Bosco. Special thanks to the thoughtful person who gifted us Glenfiddich 12 Year Old Single Malt Scotch Whisky. It paired perfectly with the exquisite dishes of the night. We chose the Private Dining Menu III, which consists of nine sumptuous courses. The first course was 'Yat Heen Platter' with lightly pan-fried mantis shrimp in red oil and pepper sauce. The vibrant red and green colors complemented the shelled mantis shrimp, making it visually appealing. The mildly spicy red oil and fragrant pepper sauce enhanced the shrimp's freshness, making each bite delightful. The spicy sake-braised abalone with kombu was right up my alley due to its intense spiciness! This fusion of Chinese and Japanese flavors was incredibly fresh and spicy. The tender and flavorful abalone absorbed the aromatic spicy sauce, leaving me completely satisfied. The boneless crispy chicken with fermented bean curd and 'Nu Er Hong' wine was a feast for the senses! The server sprinkled wine and ignited it, making everyone's phones busy capturing the moment. The 'Nu Er Hong' not only created mesmerizing flames but also imparted a subtle wine aroma to the chicken. The captivating fragrance of fermented bean curd made it irresistible. The 'Yat Heen Soup' was a rich coconut broth with thick fish maw. The moment I saw this soup, the words 'nourishing' and 'rich' came to mind. The hot and sweet coconut broth was incredibly smooth, and the thick fish maw inside was full of collagen and had a delightful texture. The 'Yat Heen Art' was pan-fried garoupa fillet with tamarind and lemongrass foam. The Southeast Asian flavors of tamarind and lemongrass created a delicate foam that accompanied the crispy and tender garoupa fillet. The fresh fish aroma combined with the vibrant foam was truly enchanting. The seafood soup with lobster and egg white was bursting with ocean flavors. The snow-white lobster meat was fresh and sweet, and the silky steamed egg white at the bottom was a pleasant surprise, hiding soft and chewy mochi inside. The unique combination of flavors and textures made me love this dish. The crispy fish maw with shrimp paste and baby carrots was fried to perfection, making it crispy and light. If the fish maw was a bit firmer, the texture would be even richer. The shrimp paste inside was full of flavor, and the addition of chewy gorgon seeds added extra bite. The sauce, reminiscent of fish-flavored eggplant, was also very appetizing. The final course was 'Yat Heen Craft' with A5 Wagyu rice and crispy egg. The chef surprised me with an alternative as I don't eat beef. I received Iberico pork char siu with crispy egg! I must commend the chef's attention to detail in preparing the egg, achieving a crispy edge while keeping the yolk runny. To understand why, you have to try it yourself! The Iberico pork char siu was incredibly tender and flavorful, accompanied by crispy pork lard and garlic slices, making the soft white rice irresistible. Despite being full, I finished it all because it was so delicious. The 'Yat Heen Dessert' was Okinawan black sugar and Hokkaido melon ice jelly. The super sweet melon chunks paired with the crystal-clear and refreshing ice jelly, drizzled with a hint of black sugar syrup, were fragrant and not overly sweet. This dessert left me feeling very comfortable. The 'Private Dining Menu III' is priced at $1180 per person (+10%) and requires a 72-hour advance reservation. It is available from now until June 30.