Looking for impress clients and colleagues with authentic Cantonese cuisine? From August 19 – October 31, two-Michelin star Yan Toh Heen at the InterContinental Hong Kong presents a Hokkaido Autumn Fest, with a selection of executive chef Lau Yiu Fai’s Cantonese dishes made with premium seasonal culinary products from Hokkaido, including pork, scallop, crab and sea urchin.

Executive chef Lau has found inspiration from the Sapporo Autumn Fest which takes place each September in Sapporo’s Odori Park.  Celebrating the autumn harvest and Hokkaido’s exceptional cuisine, this is one of Japan’s most impressive food festivals. During the restaurant’s Hokkaido Autumn Fest, business travellers can savour seasonal produce from the island’s expansive farmland, produced by small, local farmers and co-ops. In addition, the region’s acclaimed seafood will play an important role in the new autumn menu.

Highlights of chef Lau’s menu include steamed pork dumplings with sea urchin and bird’s nest in pumpkin broth; crispy Hokkaido crab leg and cheese rolls; double-boiled sea urchin with stuffed Hokkaido conpoy in turnip and parsley; baked Hokkaido scallop and apple in Portuguese sauce; stewed Hokkaido pork cheek with herbs and yellow rice sauce; and Inaniwa noodles with Hokkaido soy cream, pork and Carabinero shrimp.

Recipient of two-Michelin Stars and Five Stars from Forbes Travel Guide, Yan Toh Heen has been recognised as one of the world’s finest Chinese restaurants specialising in Cantonese cuisine. In addition to its world-class fare, Yan Toh Heen’s tea service is an art form with rare tea leaves uniquely presented by Tea Sommelier Kelvin Ng, the city’s first, who has perfected the pairing of Chinese tea with chef Lau’s Cantonese cuisine.

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