About Yat Tung Heen
Yat Tung Heen has held a Michelin star at the Eaton Hotel in Jordan since 2009 — one of the longest-running stars in Hong Kong's Cantonese register, and unusually, the most consistently affordable. The dining room runs about a hundred covers with a generous round-table layout and four private rooms for groups of eight to twenty-four.
Chef Chan Hon-cheong's menu is comprehensive Cantonese — dim sum at lunch (the har gow alone is worth the trip across the harbour), Peking duck (twenty-four-hour notice for the whole bird, two-ways service), wok-hei beef tenderloin with black bean, double-boiled soups that have been on the menu since opening night. The kitchen is unfashionably traditional, and proudly so.
It is the city's go-to room for the team dinner with mixed seniority and mixed dietary requirements — the menu is wide enough that no diner is uncomfortable, the round tables encourage real conversation, and the prices scale gracefully with headcount. The sommelier programme is modest but the tea selection is excellent.
Bookings one week ahead via the Eaton website or by phone. Dim sum lunch (Tuesday–Sunday) is the best-value entry point. Dress smart-casual; jackets are not required but plenty of guests wear them. Service is Cantonese-fluent and informally bilingual; English menus available.
Best Occasion Fit
Team-dinner Hong Kong, especially with mixed seniority and mixed diets, often arrives at Yat Tung Heen — round tables, sharing menus, a Michelin kitchen at non-Michelin pricing, and a private room available the moment the group exceeds eight covers.
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