Review

Hei Yin is a spacious and stylish restaurant, offering authentic Cantonese dishes. The kitchen is helmed by Chef Kwok Hung ably producing traditional alongside more contemporary. Begin with dim sum of crispy pork belly elegantly presented, the skin golden charred and crunchy, the flesh juicy moist and ever so slightly fatty. Continue with har gow, shrimp dumpling, or an elevated version of xiao long bao, with crab roe and pork. Barbecue honeycomb Kurobuta pork char siew is moreish in every way. The signature of lychee wood roasted Peking duck is a favourite, including sauteed with lettuce, minced garlic or minced in fried rice. Hong Kong style suckling pig is a memorable alternative. To accompany a stellar steamed turbot with pork lard, ginger, black mushrooms and salted Chinese plums, choose the chef signature fried rice of deliciously sweet Alaskan king crab leg with shrimp, egg white, fresh shrimp roe and finished off with Oscietra caviar and crispy dried scallops, a true combination of flavours and textures. Soups are highly recommended, whether black chicken or fish maw with conch. For dessert treat yourself to a wonderful bird's nest soup with almond milk cream or choose a simple chilled mango pudding. The 40-label wine list sits with a wide selection of Chinese teas, mocktails and cocktails.