A Taste Of Southern China Hei Fung Terrace

Cuisine Type Cantonese Location 2/F Hours
11:30 am - 10:00 pm*
Enquiries Dress Code
Tank tops and beach sandals not permitted
Casual
Hei Fung Terrace is the ultimate location for sophisticated Cantonese dining in Tokyo with its interior reminiscent of an exotic Suzhou garden. At lunch, bamboo baskets are filled with both classic favourites and the chefs' own innovative interpretations. Dinner signatures include sliced Moromi pork with dark vinegar and minced garlic Szechuan paste and chilled sliced sea conch with spring onion, cucumber and coriander. For special and intimate occasions, Hei Fung Terrace offers four private dining rooms, two of which offer sweeping views of the Imperial Palace Gardens, as well as an exclusive Chinese Chef's Table located in the kitchen area.

*Lunch
11:30 am - 2:30 pm (Weekdays)
11:00 am - 2:30 pm (Weekends and Holidays)

*Dinner
6:00 pm - 10:00 pm

Hei Fung Terrace MENU

Print or save the Menu

Dim Sum Lunch Menu

Cornish jack fish fin and scallop dumpling
steamed grouper dumpling with Kam Wah ham and minced beef siu mai

Abalone and Moromi pork puff
and deep-fried snow crab leg stuffed with minced cuttlefish

Poached Japanese Chinese cabbage with conpoy and minced pork meat

Braised Cantonese thick noodles with shrimp wontons and Ta Cai in spicy sauce

Chilled walnut pudding

JPY 4,880


Chef’s Lunch Menu

Barbequed Moromi pork, Cantonese-style roasted duck,
deep-fried Kumejima shrimp with sweet and spicy sauce
and braised lotus root with preserved red bean curd

Sweet corn soup with Shanghai crab roe and diced scallop

Fried fillet of Ishigaki Malabar grouper and prawn with celery and ground cashew nuts in sweetened soy paste

Fried rice with foie gras and minced beef

Double-boiled Ruby apple with Chinese apricot kernels
in sweet cinnamon soup
or
Almond jelly

JPY 5,880

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Dim Sum
Baked minced chicken pie with braised abalone in premium oyster sauce (per person) JPY 960
Steamed fish and shrimp dumplings with supreme sauce (2 pieces) JPY 960
Steamed Cornish jack fish fin and scallop dumplings (2 pieces) JPY 920
Steamed pork dumplings, Shanghai-style (2 pieces) JPY 880
Steamed shrimp and bamboo shoot dumplings (2 pieces) JPY 880
Steamed vegetarian dumplings with black truffle flavor (2 pieces) JPY 880
Steamed crab meat and bamboo fungus dumpling topped with bird’s nest in supreme soup (per person) JPY 2,780
Deep-fried snow crab leg stuffed with minced cuttlefish (2 pieces) JPY 920
Deep-fried taro puffs with mushrooms (2 pieces) JPY 920
Abalone and Moromi pork puffs (2 pieces) JPY 920
Steamed barbecued pork buns (2 pieces) JPY 880円
Spring rolls with chicken and bamboo shoot JPY 880
   
Dessert
Baked chestnut and sago pudding (per person) JPY 1,380
Glutinous rice dumplings with peanut filling in sweet ginger soup JPY 1,080
Baked mini-egg tarts (3 pieces) JPY 1,080
Osmanthus jelly layered with coconut milk (3 pieces) JPY 1,080
Fruit platter (per person) JPY 2,580
Double-boiled superior bird’s nest with ginger custard in a mini-coconut shell (per person) JPY 6,880
Chilled mango pudding (per person) JPY 1,780
Chilled creamy mango juice with sago and grapefruit (per person) JPY 1,380
Boiled bean curd sheet sweet soup with ginkgo nuts and lotus seeds (per person) JPY 1,080
Double-boiled Ruby apple with Chinese apricot kernels in sweet cinnamon soup (per person) JPY 1,080
Almond jelly with fresh fruit (per person) JPY 1,280
Print or save the Menu

Superior Dinner Menu

Cantonese-style barbecued meat combination

Double-boiled superior soup with Cornish jack fish fin and crab meat

Crispy fired Kyusyu lobster accompanied by mild chili sauce and bell pepper

Braised Kagoshima pork belly and water chestnut in red bean curd sauce
and fried jasmine rice with diced scallop with An-nou sweet potato

Boiled bean curd sheet sweet soup with ginkgo nuts and lotus seeds

JPY 12,000


Deluxe Dinner Menu

Cantonese-style barbequed meat combination

Superior bird’s nest soup with crabmeat and crab roe

Braised abalone and giant mushroom in premium oyster sauce

Stir-fried Bungo beef sirloin with Chinese celery and pickled turnip
and fermented soy bean paste braised turnip

Fried jasmine rice with diced Malabar grouper and shaved garlic

Double-boiled Ruby apple with Chinese apricot kernels in sweet cinnamon soup
with Chinese petit fours

JPY 14,500


Premium Dinner Menu

Cantonese-style barbequed meat combination

Cornish jack fish fin and grouper soup with Japanese red Kintoki carrot

Baked king prawn with Kam Wah ham and sweet corn sauce

Chinese-style pan-fried Bungo beef steak fillet with Chef’s special sauce

Fried rice with Shanghai crab roe and Shimonita leek

Chilled creamy mango juice with sago and grapefruit
with Chinese petit four

JPY 16,880

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Chef’s Dinner Menu

Cantonese-style barbequed meat combination

Double-boiled superior bird’s nest creamy chicken soup
with Chinese cabbage in a mini-coconut shell

Stir-fried fresh abalone and fresh geoduck with Shimonita leek

Pan-fried Bungo beef slices in black pepper and honey sauce
with Kyouimo taro and canola flower

Stir-fried glutinous rice with air-dried Chinese sausages, dried shrimp
and black mushrooms

Baked chestnut and sago pudding
with Chinese petit four

JPY 19,880


Imperial Dinner Menu

Cantonese-style barbecued meat combination

Shanghai crab roe soup with bird’s nest
and crabmeat egg custard

Braised Ise lobster in black truffle sauce
with Romanesco broccoli

Stewed whole dried Yoshihama abalone in premium oyster sauce
and pan-fried foie gras

Braised chicken with chestnut and black skin pumpkin

Minced Bungo beef and vegetable fried rice

Chilled mango pudding

Chinese petit fours

JPY 38,880

Dessert
Baked chestnut and sago pudding (per person) JPY 1,380
Glutinous rice dumplings with peanut filling in sweet ginger soup JPY 1,080
Baked mini-egg tarts (3 pieces) JPY 1,080
Osmanthus jelly layered with coconut milk (3 pieces) JPY 1,080
Fruit platter (per person) JPY 2,580
Double-boiled superior bird’s nest with ginger custard in a mini-coconut shell (per person) JPY 6,880
Chilled mango pudding (per person) JPY 1,780
Chilled creamy mango juice with sago and grapefruit (per person) JPY 1,380
Boiled bean curd sheet sweet soup with ginkgo nuts and lotus seeds (per person) JPY 1,080
Double-boiled Ruby apple with Chinese apricot kernels in sweet cinnamon soup (per person) JPY 1,080
Almond jelly with fresh fruit (per person) JPY 1,280
Print or save the Menu

Vegetarian Menu

Assorted vegetable appetizers combination

Honey peas and pumpkin soup with superior bird’s nest

Stewed soft and dried bean curd with black truffle sauce and bamboo fungus

Steamed Chinese cabbage roll with colorful vegetables with a fresh yam slice

Braised E-fu noodles with mixed mushrooms with Romanesco broccoli

Glutinous rice dumplings with peanut filling in sweet ginger soup with Chinese petit fours

JPY 10,880

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Print or save the Menu

Appetizer  
Chilled jellyfish and eisbein with spicy sauce JPY 3,480
Sea conch and cucumber with spring onions and green onion oil JPY 6,080
Wood ear fungus and licorice with grapefruits sauce JPY 2,480
Chilled chicken with special sesame sauce JPY 3,880
Seared Japanese beef fillet and vegetables with hot and sour sauce JPY 4,880
Daikon radish and cucumber marinated in Japanese pepper JPY 2,480
   
Barbecued Meat  
Barbecued Peking duck served in two ways
(half or whole)
half: JPY 9,180
whole: JPY 16,880
Cantonese barbecued suckling pig
(two days advance reservation)
JPY 68,880
Roasted pork belly with crispy skin JPY 3,480
Barbequed Moromi pork JPY 3,880
Cantonese-style roasted duck JPY 4,080
Chilled chicken with ginger sauce JPY 3,880
   
Beef  
Stewed tender beef cheek with green vegetables in miso sauce JPY 4,180
Japanese beef fillet steak with Chinese sauce JPY 6,880
Wok-fried Japanese beef sirloin and vermicelli with satay sauce JPY 5,880
Japanese beef fillet steak with black pepper and honey sauce JPY 6,880
Wok-fried Japanese beef fillet and vegetables in XO chili sauce JPY 6,380
Wok-fried Japanese beef and vegetables with morel mushroom sauce JPY 4,880
   
Vegetables  
Braised white abalone mushroom with abalone sauce (per person) JPY 1,880
Wok-fried celery, lily bulbs and lotus roots JPY 3,280
Braised vegetables with bamboo fungus JPY 3,880
Steamed bean curd and preserved vegetables with special soy sauce JPY 2,880
Vegetables and mushrooms with vermicelli in preserved bean curd sauce served in hot pot JPY 3,380
Braised conpoy, vegetables, mushrooms and vermicelli in supreme soup JPY 3,680
Braised mushrooms with black truffle sauce in hot pot JPY 3,680
Steamed vegetables with bird’s nest wrapped in bean curd sheet (per person) JPY 3,280
   
Rice and Noodles  
Fukien-style fried rice with shrimps and roasted duck JPY 3,380
Fried rice with egg white and conpoy topped with deep-fried garlic JPY 2,580
Japanese beef and lettuce fried rice JPY 2,980
Yangzhou-style fried rice with shrimps JPY 2,680
Wok-fried Singaporean-style vermicelli with shrimps and barbecued pork JPY 2,680
Shredded pork, yellow chives and bean sprout vermicelli JPY 2,880
Japanese beef and vegetable rice noodles with black bean sauce JPY 2,980
Seafood and chicken fried noodles JPY 3,480
Braised noodles with conpoy and Enoki mushrooms JPY 2,580
Braised E-fu noodles with shrimp roe and crab meat JPY 2,980
Shrimp dumplings in soup noodles (per person) JPY 1,680
Szechwan-style noodles (per person) JPY 1,380
   
Meat  
Braised pork belly treasure tower-style with steamed buns JPY 5,880
Cantonese-style sweet and sour Moromi pork with fruits JPY 3,880
Wok-fried pork spare ribs with plum sauce JPY 3,680
Wok-fried chicken with shallots and black bean sauce with garlic flavor JPY 3,680
Steamed chicken with Kam Wah ham, wood ear fungus and licorice JPY 3,680
Wok-fried chicken with peanuts Kung Po-style JPY 3,480
Deep-fried chicken with lemon sauce JPY 3,680
Braised duck, onion and cauliflower in hot pot with curry flavor JPY 3,880
Wok-fried duck breast with bamboo shoots and mushrooms JPY 3,880
   
Bird’s Nest  
Superior golden bird’s nest with crab meat and crab coral (per person) JPY 13,880
Superior bird’s nest filled in bamboo fungus with supreme sauce (per person) JPY 8,880
Superior bird’s nest soup with crab meat and crab coral (per person) JPY 5,880
Superior bird’s nest with bamboo fungus in chicken cream soup (per person) JPY 5,080
Wok-fried superior bird’s nest with egg white and crabmeat JPY 6,880
Superior bird’s nest and bamboo fungus steamed soup(per person) JPY 5,080
Soup  
Double-boiled sea conch soup with bamboo fungus and cabbages (per person) JPY 2,480
Double-boiled seafood soup with yellow fungus and bamboo fungus (per person) JPY 1,680
Minced Japanese beef thick soup with seaweed and egg white (per person) JPY 1,680
Hot and sour soup with shredded abalone and sea cucumber (per person) JPY 2,280
Vegetable thick soup with bamboo fungus and seaweed (per person) JPY 1,480
   
Abalone  
Braised “Oma” abalone in special oyster sauce (60 g per piece) JPY 68,880
Braised whole “Yoshihama” abalone in special oyster sauce (20 g per piece) JPY 14,880
Double-boiled abalone, cordyceps with dried scallops in clear soup (per person) JPY 8,880
Abalone and sea cucumber braised in five grains sauce (per person) JPY 3,880
Asparagus rolled with minced shrimps and sliced abalone with supreme sauce (per person) JPY 2,080
Wok-fried sliced abalone, bean sprouts and yellow chives JPY 3,880
   
Dried Seafood  
Dried sea cucumber filled with minced pork in green onion and soy sauce (per person) JPY 3,080
Braised whole abalone, foie gras and Shiitake mushroom in special sauce (per person) JPY 5,180
Braised sliced abalone with green vegetables in cream sauce (per person) JPY 3,180
Wok-fried shredded abalone, king crab meat, conpoy and eggs JPY 4,880
Abalone and chicken with morel mushrooms in hot pot JPY 6,080
Braised sea cucumber and shrimp roe with green onion and soy sauce JPY 5,880
   
Seafood  
Wok-fried grouper with lily bulbs and black truffle sauce JPY 5,880
Steamed grouper fillet and Kam Wah ham with supreme sauce JPY 5,880
Wok-fried abalone and geoduck clam with yellow chives JPY 6,880
Pan-fried scallops and minced shrimps with morel mushroom sauce JPY 3,980
Braised prawn with chili sauce JPY 5,680
Deep-fried crab claw filled with minced shrimps and crispy almond (per piece) JPY 2,280
   
Live Seafood  
Drunken prawns Market price
Poached live lobster with vegetables and vermicelli
(Lobsters will be served during the prohibition of fishing period)
Market price
Live pink grouper Market price
Live east spotted grouper Market price
Fresh abalone, Wild tiger prawns, Shrimps, Geoduck clam, Lobster, Crab Market price
   
PREMIER CHINESE TEAS  
Special Selected Tea  
Orchid Oolong
Hangzhou Baby Chrysanthemum
JPY 1,680
JPY 1,380
   
Oolong Tea  
Taiwan Dong Ding Oolong
Anxi Supreme Ti Guan Yin
Chaoan Phoenix Mount Shu Xian
JPY 1,380
JPY 1,380
JPY 1,280
   
Pu Er-Style Tea  
Yunnan Age Unknown
Chrysanthemum Pu Er
JPY 1,280
JPY 1,380
   
Green Tea  
Xifeng Long Jin
Jasmine Dragon Pearl
JPY 1,380
JPY 1,180
   
White Tea  
Super White Peony JPY 1,080
   
Chinese Black Tea  
Lapsang Souchong JPY 1,280
   
Organic Art Tea  
Flower Blossom Art Green Tea JPY 1,280

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
December 31 – January 4

New Year Charismatic Phoenix Lunch

Handmade dim sum and Cantonese-style barbequed meat combination

Crabmeat and bamboo fungus dumpling with Cornish jack fish fin in supreme soup

Stir-fried Ishigaki Malabor grouper fillet with Japanese parsley and sweetened soy bean paste

Japanese beef and lettuce fried rice

Chilled creamy mango juice with sago and fresh grapefruit with Chinese petit fours

JPY 6,880


New Year Glamorous Phoenix Lunch

Handmade steamed dim sum combination

Hot and sour soup with shredded abalone and sea cucumber

Crispy fried soft shell lobster with mild chill sauce

Egg white fried rice with conpoy and deep-fried garlic

Glutinous rice dumplings in sweet ginger soup and Chinese petit fours

JPY 8,880


New Year Charming Phoenix Lunch

Bird’s nest dumpling and handmade dim sum combination

Lobster broth with prawn, grouper and seasonal vegetables

Stir-fried Japanese beef fillet with asparagus in sweetened soy bean paste

Fried rice with chicken and foie gras

Strawberry and sago in coconut milk with mango coconut glutinous balls

JPY 10,880

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
New Year Glamorous Phoenix Dinner

Cantonese-style barbequed meat combination

Cornish jack fish fin and Ishigaki grouper fillet soup with seasonal carrot

Braised abalone and giant mushroom in premium oyster sauce

Pan-fried Bungo beef steak fillet in Chef’s special sauce

Fried rice with Shanghai crabmeat and Shimonita leek

Chilled walnut pudding with Chinese petit fours

JPY 15,880


New Year Glamorous Phoenix Dinner

Cantonese-style barbecued meat combination

Double-boiled soup with chicken and coconut

Steamed grouper fillet and Kam Wah ham with supreme sauce

Pan-fried Bungo beef slices in black pepper and honey sauce
with Kyou-imo taro and canola flower

Glutinous rice with air-dried Chinese sausages, black mushrooms and dried shrimps

Double-boiled Ruby apple and Chinese apricot kernels in sweet cinnamon soup
with Chinese petit fours

JPY 18,880


New Year Charming Phoenix Dinner

Drunken prawns and barbecued meat combination

Creamy chicken soup with superior bird’s nest and bamboo fungus

Braised whole Yoshihama dried abalone in premium oyster sauce with steamed assorted vegetables

Wok-fried fillet of east spotted grouper and crispy fried lobster with spicy salt

Braised E-fu noodles mixed with Shanghai crab roe

Chilled mango pudding with two kinds of Chinese petit fours

JPY 24,880

Meet The Chef Dicky To


Born in Hong Kong, Chef To has set the highest standards for fine Cantonese cuisine, bringing a wealth of experience from the most prestigious of hotels and restaurants throughout China. "I always want to preserve the original flavor of the ingredients available, ensure that the dishes are healthy and nutritious, provide value for money, and make the presentation the best it can possibly be," says the passionate chef. 



I like to compare my cuisine to the Chinese Ying and Yang symbol.
Read the Interview

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