Where to Eat in Hong Kong:
Ah Yung Kitchen is a popular Chinese restaurant in Causeway Bay. It serves mouth-watering Cantonese cuisine, which runs from dim sum to a la carte dishes to set menus. The house specialty is abalone. In fact, there is a gourmet abalone set menu!
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Ah Yung Kitchen is one of two food and beverage outlets at the Nina Hotel Causeway Bay on Hong Kong Island.
But the hotel has undergone a name change. It used to be called L’Hotel Causeway Bay Harbour View.
The restaurant’s interior design was inspired by a traditional Chinese tea house. And there are pale tones and classic Chinese motifs.
Featuring Cantonese cuisine, the restaurant is named after acclaimed Michelin starred Chef Ah Yung. In fact, he a a celebrated abalone expert. Not surprisingly, abalone figures prominently on the the restaurant’s menu!
The restaurant opens for lunch and dinner. And its menu runs from dim sum to a la carte dishes. In addition, there are set menus, a degustation menu, and a gourmet abalone menu.
Lam Wai-leung is currently the eatery’s Chinese Head Chef.
In addition to Ah Yung Kitchen, the hotel has an international eatery called Corner 18. And it serves both a la carte and buffet menus.
Eight Course Degustation Menu
Ah Yung Kitchen has introduced a sumptuous eight-course degustation menu. And it includes classic specialties crafted from the finest seasonal ingredients.
The restaurant serves the menu Monday through Thursday except public holidays.
The menu starts off with an appetizing Seafood Platter. And it consists of bite-sized scallops, shrimps, and a seafood roll.
The second course is a nutrient-dense and comforting Braised Bird’s Nest in Brown Sauce. According to the chef, it offers nutritional value and health benefits.
The third course features Braised Yoshihama Dried Abalone (42ppk) and Goose Web, which are simmered in chicken and pork belly ribs broth for more than 18 hours.
The fourth course is the chef’s ever-popular Poached Chinese Lettuce in Abalone Broth.
Next up is Roasted Pigeon, which features ultra-crispy skin and a meaty texture. In fact, pigeon is considered to be a Cantonese specialty.
The final savoury course is Mini Steamed Fragrant Rice in Lotus Leaf.
The dinner ends with a two-course dessert. The seventh course is Chinese Herbal Jelly. And the final course is Chinese Petit Fours.
Ah Yung Kitchen – Nina Hotel Causeway Bay, 18 King’s Road, Causeway Bay, Hong Kong. Telephone: (852) 3553 2633.