【冬日時令精選 Chef’s Winter Recommendations】

逸東軒行政總廚譚棟師傅精選時令大閘蟹及冬日食材，以精湛粵菜手藝呈獻一系列秋冬暖饌與滋味蟹饌。冬日暖饌包括古法黑草羊腩煲配有機唐生菜、蘿蔔油鴨髀火腩扣大鱔煲、花雕脆皮醉燒雞，以及逸東臘味煲仔飯與鴛鴦腸滑雞煲仔飯，為冬日添上陣陣暖意；蟹饌精選則有清蒸江蘇大閘蟹（六両）、蟹粉斑球蒸滑豆腐、蟹粉海皇蒸蛋白及蟹粉扒豆苗，盡顯大閘蟹的時令鮮味。

想一次過品嚐多款經典蟹饌，「逸東蟹三寶」套餐集合清蒸江蘇大閘蟹（六両）、生拆蟹粉小籠包及蟹粉海皇羹，佐以塔牌牡丹麗春黃酒，香醇酒香與極致蟹鮮完美交融，讓您細嚐秋冬時令滋味。

Yat Tung Heen's Executive Chef Tam Tung presents a seasonal menu celebrating the finest winter ingredients and hairy crab, crafted with exceptional Cantonese technique. Winter warmers include Traditional Stewed Black Lamb Brisket in Clay Pot, served with Chinese Lettuce, Braised Eel with Radish, Roasted Duck Leg and Pork Belly in Clay Pot, Crispy Drunken Chicken with Huadiao Wine, and comforting claypot rice selections including Steamed Rice with Preserved Duck Leg and Sausages, and Steamed Rice with Chicken and Sausages. Hairy crab highlights include Steamed Hairy Crab (6 taels), Steamed Grouper Fillets and Bean Curd with Hairy Crab Roe, Steamed Egg Whites with Diced Scallop, Shrimp and Hairy Crab Roe, and Braised Pea Sprouts with Hairy Crab Roe.

For guests wishing to savour a curated taste of our signature crab delights, the "Hairy Crab Trio" set brings together Steamed Hairy Crab (6 taels), Steamed Minced Pork Dumpling with Hairy Crab Roe, and Braised Seafood Soup with Hairy Crab Roe, complemented by a 190ml Pagoda Recheers Rice Wine — a perfect harmony of mellow wine and exceptional crab sweetness, savouring the finest flavours of the season.

查閱菜單 View Menu >

【漢台品嚐配搭晚宴 HanTai Baijiu pairing dinner】

逸東軒於10月28日呈獻只限一場的漢台品嚐配搭晚宴，以八道星級蟹饌，配搭六款精選漢台佳釀，呈獻一場粵菜與漢台白酒交織的極致餐飲體驗。

晚宴以迎賓酒漢台雞尾酒「白酒逸」揭開序幕，以漢台為基底，清香開胃。焦點推介花雕雞油蒸膏蟹伴煎米粉，配搭漢台 2012，酒香與蟹鮮完美交融，讓蟹膏的豐腴與陳年醬香層層呼應，餘韻悠長。其他精選菜式包括蟠龍鮮蟹鉗，配搭漢台雙喜；四頭鮑魚扣花膠，配搭漢台陶30；以及豉油皇煎斑球，配搭漢台珍藏。最後以漢台養生酒為晚宴作結，為晚宴畫上圓滿句號。

每位港幣$988（兩位起），名額有限，如欲查詢或訂座，請致電逸東軒 (852) 2710 1093。

Yat Tung Heen presents an exclusive, one-night-only HanTai Baijiu pairing dinner on October 28. Featuring eight exquisite crab dishes paired with six premium HanTai selections, the evening offers an exceptional culinary journey celebrating the fine harmony of Cantonese cuisine and sauce-aroma baijiu.

The experience begins with a welcome cocktail, "Baijiu Yat," crafted with a HanTai base for a refreshing start. The highlight of the evening is the Steamed Mud Crab with Chinese Yellow Wine, Chicken Oil and Pan-fried Rice Vermicelli, paired with HanTai 2012 — a harmonious pairing where the rich crab roe complements the depth of aged sauce aroma, leaving a lingering finish.

Other highlights include Steamed Fresh Crab Claw and Tiger Prawn in Crab Roe Sauce (paired with HanTai Double Joy), Braised Whole Abalone (4-Head) with Fish Maw (paired with HanTai Tao 30), and Pan-fried Garoupa Fillets with Soy Sauce (paired with HanTai Reserve). The evening concludes with HanTai Wellness Spirit, bringing this exquisite dining experience to a perfect close.

HK$988 per person (minimum 2 persons). Limited seats available. For inquiries or reservations, please contact Yat Tung Heen at (852) 2710 1093.

查閱菜單 View Menu >

【星級蟹宴套餐 Seasonal Crab Set】

秋天是品蟹的最佳時節，逸東軒行政總廚譚棟師傅嚴選當造膏蟹，以粵菜的精巧手藝，揉合時令上乘食材，匠心炮製八道菜「星級蟹宴套餐」。焦點菜式包括花雕雞油蒸膏蟹伴煎米粉、蟹皇蟹肉燴燕窩、蟠龍鮮蟹鉗及四頭鮑魚扣花膠等。蟹宴由10月5日起供應，套餐原價為每位港幣$1,180（兩位起），朗廷卓逸會會員更可尊享優惠價每位港幣$980。一年一會，細嚐膏蟹時令滋味。

Autumn is the season when crabs are at their finest — plump, sweet, and full of roe. This year, Executive Chef Tam Tung celebrates the harvest with an exquisite eight-course crab feast at Yat Tung Heen, where the finest seasonal crabs are elevated through the delicate artistry of Cantonese cuisine. Available from October 5, the meticulously crafted dishes include Steamed Mud Crab with Chinese Yellow Wine, Chicken Oil and Pan-fried Rice Vermicelli, Braised Bird's Nest with Fresh Crab Meat and Crab Roe, Steamed Fresh Crab Claw and Tiger Prawn in Crab Roe Sauce, Braised Whole Abalone (4-Head) with Fish Maw and more. Priced at HK$1,180 per person (minimum 2 persons), Brilliant by Langham members can enjoy a special discounted rate of HK$980 per person. Don't miss this limited-time celebration of autumn's finest catch.

查閱菜單 View Menu >

【星級送禮之選 Premium Gift Set】

逸東軒嚴選雲南熟普，配以行政總廚譚棟師傅家鄉新會的生曬柑皮，聯乘本地近百年茶莊奇香村茶行，以潮州功夫茶技藝調配。茶湯滑順醇厚，帶木質香氣與輕盈回甘，陳皮甜香餘韻悠長。飯後一杯，暖胃消滯，亦是雅緻的送禮佳品。另有自家製XO醬及香酥琥珀合桃，三款經典美點，送禮自用皆宜。

Inspired by Executive Chef Tam Tung's hometown of Xinhui, Yat Tung Heen presents this premium Aged Tangerine Peel Pu-erh. Made in collaboration with Kee Heung Chun, a historic Hong Kong tea house founded in 1938 and known for its Chaozhou Kung Fu tea mastery, this blend pairs sun dried Xinhui citrus peel with smooth Yunnan ripened Pu-erh. The result is a velvety, woody brew with a gentle kick and a long, sweet citrus finish. Perfect for settling the palate after a rich meal or as an elegant gift.

Also available are our house-made XO Sauce and Candied Walnuts — three classic delights, perfect for gifting or personal use.

立即購買 Purchase Now >

【米芝蓮星級盛宴 Michelin Degustation Menu 2026】 

逸東軒於今年再創高峰，連續第十年蟬聯《香港澳門米芝蓮指南2026》米芝蓮一星殊榮，逸東軒行政總廚譚棟師傅匠心呈獻全新八道菜米芝蓮星級盛宴（每位港幣$968*/兩位起)，以上乘食材入饌，配上譚棟師傅精湛廚藝，讓饕客品嚐星級粵菜滋味。精選菜式包括二弄玻璃蝦球、松茸花膠響螺瑤柱燉天山雪蓮、四頭鮑魚扣脆婆參、富貴雲腿蒸星斑球、蟹肉糯米脆皮乳豬等。賓客更可另加每位港幣$438配搭精選美酒，享受一場美酒佳餚交織的極致體驗。

To celebrate a decade of excellence with ten consecutive years of being awarded a one MICHELIN star, Yat Tung Heen proudly presents a newly curated eight-course degustation menu for 2026, priced at HK$968 per person (minimum two guests). Meticulously crafted by Executive Chef Tam Tung using the finest ingredients, this exquisite dining experience features signature Cantonese delicacies, including Tiger Prawns Two Ways, Double-boiled Snow Lotus Soup with Fish Maw, Conpoy and Sea Whelk, Braised Abalone (4 heads) in Abalone Sauce and Fried Sea Cucumber, Steamed Garoupa Fillet with Jinhua Ham, and Roasted Suckling Pig Stuffed with Fresh Crab Meat and Glutinous Rice, among other indulgent creations. The experience is further elevated with a curated wine pairing available for an additional HK$438 per person.

查閱菜單 View Menu >

【午市$38起堂食點心優惠 HK$38 up Dim Sum Deal】

逸東軒推出全新手工點心系列，於午市時段供應超過30款匠心巧製的粵式美點。焦點推介包括花膠龍蝦灌湯餃、酥炸溏心皮蛋脆豆腐、翡翠萵筍帶子餃、黑豚肉韭菜盒、蜆蚧鯪魚球、杏片香芒海鮮卷、芝麻煎堆仔及荷香珍珠雞等，款款精緻，用料講究。

全新點心菜單現已於午市時段登場，逢星期一至五（公眾假期及指定日子除外）以優惠價港幣$38起供應，讓您以親民價格細味星級粵點精髓。

*點心優惠只限星期一至五（公眾假期及指定日子除外）

Yat Tung Heen proudly presents a new selection of artisan dim sum, including Lobster and Fish Maw Soup Dumpling, Deep-fried Lava Preserved Egg and Crispy Diced Bean Curd with Salted Egg Yolk, Steamed Scallop Dumplings with Diced Celtuce, Deep-fried Chive Dumplings with Kurobuta Pork and Mushroom, Deep-fried Dace Fish Balls with Fermented Clam Sauce, Deep-fried Shrimp and Scallop Rolls with Mango and Almond Flakes, Deep-fried Sesame Glutinous Rice Balls with Red Bean Paste and Steamed Glutinous Rice with Chicken Wrapped in Lotus Leaf, each crafted with exceptional skill and with premium ingredients.

The new dim sum menu is now available for lunch, with select items starting from just HK$38, Monday to Friday (except public holidays and blackout dates).

*HK$38 Dim Sum deal is available from Monday to Friday only (except public holidays and blackout dates).

午餐入座時間
*星期一至五：早上11時、下午12時45分、下午2時30分 / Monday to Friday: 11:00am, 12:45pm, 2:30pm
*星期六、日及公眾假期：早上10時、早上10時30分、 中午12時、下午12時30分、下午2時、下午2時30分 / Saturday, Sunday & Public Holiday: 10:00am, 10:30am, 12:00pm, 12:30pm, 2:00pm, 2:30pm 

【健康素食菜式登場 Vegetarian Menu】

秉承酒店對環境保護的宗旨，逸東軒今年將會推出更多素食菜式，為大家帶來更健康飲食。客人可享用由中菜行政總廚譚師傅精心炮製的健康素食套餐，當中菜式包括矜貴的松茸山珍養生湯，及精緻的羊肚菌釀新豬肉伴柚皮，配上黑椒汁，為素菜添上一分刺激。另有一系列單點素菜菜式同時登場，大家不可錯過。

Yat Tung Heen will launch a series of vegetarian menu to bring our guests a healthier diet and raise the public awareness to animal welfare. Chef Tam will present a Healthy Vegetarian set menu, including Double-boiled Matsutake Mushroom Soup, Deep-fried OmniPork-stuffed Morel Mushroom and Pomelo Peel, topped with Black Pepper Sauce, and many more, while a list of Chef’s recommendations will launch in the meantime.

查閱菜單 View Menu >