Savoring Intangible Cultural Heritage Through Taste

August has arrived, marking the birthday month of Mama Che and Xiao Wan. Naturally, we celebrated with a meal.

We chose Yat Heen at Alva Hotel by Royal because of its newly launched "Intangible Cultural Heritage Feast" menu. Each dish incorporates elements of intangible cultural heritage, which is quite appealing to us seasoned diners.

Starting off was the "Trio of Marinated Delights," featuring cuttlefish, century egg, and sea cucumber. First up was the Chaozhou-style marinated cuttlefish with Sichuan peppercorns. Its tender and fresh texture carried the aroma of Chaozhou-style marinade with a subtle hint of numbing spice, making it a refreshing appetizer.

Next was the century egg paired with minced ginger and chili, served with ice-flower century egg. The flavor was rich and mellow. The third item, sea cucumber, highlighted the heritage element of shrimp paste, creating a rich and savory starter.

Traditional dim sum is an essential part of Hong Kong's culinary culture. The "Fragrant Jade Dumpling" was filled with duck meat, offering a unique and delicious twist. Also featured was the homemade thick-cut char siu, prepared with fermented bean curd and served on crispy rice crackers. These familiar ingredients from our childhood were combined in a way that felt both nostalgic and novel.

A hearty meal wouldn't be complete without soup. The "Wonton Fish Maw Chicken Soup" had a rich and flavorful broth, with thick fish maw and classic Cantonese goldfish-shaped wontons. It was incredibly comforting.

The "Fried Threadfin Fish with Salted Fish, Soybean Paste, and Crispy Crumbs" showcased intangible heritage techniques. The fish was thick, rich in oil, and perfectly pan-fried, complemented by a new-style "Typhoon Shelter" flavor made with soybean crumbs and breadcrumbs. The chef's creativity was truly impressive.

The "Braised Farm Chicken with Porcini Mushrooms and Tangerine Peel" resembled pork belly at first glance. The meat was slightly chewy and carried a strong aroma of tangerine peel marinade, making it feel nourishing.

The "Tai O Dried Shrimp and Fish Maw with Wolfberry and Choy Sum Sprouts" added a fragrant touch to the light vegetables, thanks to the sun-dried shrimp technique, perfect for those who enjoy bold flavors.

On the day of the Start of Autumn, the "Crispy Taro Shreds with Preserved Meat and Crab Fried Rice" was a timely seasonal dish.

While the "Thousand Layer Ma Lai Cake" isn't part of intangible cultural heritage, sparrows are. The chef crafted the cake to resemble sparrows, making it both delicious and playful.

We also enjoyed nostalgic walnut cookies and Hong Kong-style "Yuen Yeung" tea jelly. Both sweet and savory desserts were infused with elements of intangible heritage, leaving everyone satisfied.

Finally, we had the birthday cake, took some photos, and wrapped up a delightful evening.

Restaurant Information:
Yat Heen
2/F, Alva Hotel by Royal, 1 Yuen Hong Street, Sha Tin