Review

Yu Ting Yuan presents authentic Cantonese cuisine in a setting by Jean Michel Gathy, where a reflective pond dotted with rock sculptures recalls an imperial courtyard. Focus remains firmly on ingredient quality. A complimentary squid with sesame oil and a touch of vinegar opens the meal. Lobster and seafood dumpling follows, served without dipping to preserve natural sweetness. Pork xiao long bao arrives, broth mellow and measured, while shrimp har gao offers bouncy freshness. Steamed rice roll with crispy shrimp, layers texture and delicacy. Baked abalone and chicken puff is compelling, the abalone tender yet springy, resting on a pastry base filled with chicken, sliced fish maw and mushroom. Chef Tommy Cheung’s signature barbecue selection includes tender Hokkaido pork, crisp-skinned suckling pig served with house-made bun, and crispy pork with mustard, using the belly cut. Hot and sour fish maw soup with crab and wood ear mushroom is sharp yet balanced, while double-boiled fish maw soup with matsutake mushroom, steamed inside coconut, delivers depth. Stir-fried Hokkaido scallops with white fungus and celery carry crisp wok-fired texture. Desserts range from chilled mango and sago cream with pomelo, to milk custard infused overnight with ginger and topped with bird’s nest, white chocolate with lychee raspberry filling, and chocolate with Sichuan pepper sauce and caramel. Tea selection is world-class, with a comprehensive wine list.