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A Taste Of Southern China Hei Fung Terrace

Cuisine Type Cantonese Location 2/F Hours
11:30 am - 10:00 pm*
Enquiries

+81 3 6270 2738 
heifungterraceptk@peninsula.com

By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.”

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

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Hei Fung Terrace MENU

Print or save the Menu

Superior Dinner Menu

Cantonese-style barbecued meat combination

White and yellow sweet corn soup with Hanasaki crabmeat

Wok-fried prawns and long green peas with XO sauce
accompanied by oyster sauce sautéed two kinds of mushrooms

Steamed pork neck meat slices with Cantonese soy bean paste
served with mixed rice vermicelli and glass noodles in dried shrimps winter melon soup

Chilled green beans sweet soup with snow fungus and lotus seeds
served with Chinese petit fours

JPY 12,880


Deluxe Dinner Menu

Cantonese-style barbecued meat combination

Double-boiled pork bone soup with Cornish jack fish fin and lion's mane mushroom

Sautéed Hokkaido sea urchin with egg white in golden nests
accompanied by deep-fried scallop in egg yolk paste

Hong Kong style stewed Wagyu brisket with konjak

Fried jasmine rice with diced shrimps, lychee, bacon and Cointreau

Chilled pumpkin sweet soup with grass jelly with Chinese petit fours

JPY 14,880


Premium Dinner Menu

Cantonese-style barbecued meat combination

Winter melon soup with Hanasaki crabmeat and Cornish jack fish fin

Summer Japanese grouper cooked in two ways
Steamed grouper fillet with preserved mustard green
Stir-fried grouper fillet with broad bean sauce

Steamed Wagyu sirloin slice and fresh yam with preserved red chili
and crispy Wagyu brisket with black pepper and honey sauce

Fried jasmine rice with sea urchin and diced scallops

Chilled mango pudding with Chinese petit fours

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 barbecued meat combination
with deep-fried scallop and pumpkin in egg yolk paste

Superior bird’s nest in organic tomato soup with silvertop

Wok-fried fresh abalone in Kum Po sauce

Pan-fried Wagyu ribs with garden vegetables

Chinese noodles in duck and vegetable soup with marinated Kumano chicken

Chilled double melon pudding with watermelon and basil seed jelly

JPY 19,880


Imperial Menu

Cantonese-style barbecued meat combination

Superior bird’s nest and Cornish jack fish fin in brown soup

Stewed whole dried Yoshihama abalone in premium oyster sauce

Wok-fried Wagyu dices in Hong Kong spicy sauce

Steamed winter melon box with scallop in crab roe and Hanasaki crabmeat sauce

Steamed fresh lobster with preserved red chili
accompanied by slender vermicelli in black vinegar sauce

Chilled double melon pudding
or
Chilled pumpkin sweet soup with grass jelly
or
Chilled green beans sweet soup with snow fungus and lotus seeds

Seasonal fruit platter

JPY 38,880

Dessert
Chilled double melon pudding (per person) JPY 1,880
Chilled pumpkin sweet soup with grass jelly (per person) JPY 1,380
Baked mini-egg tarts (3 pieces) JPY 1,080
Chilled watermelon and basil seeds jelly (3 pieces) JPY 1,080
Seasonal fruit platter (per person) JPY 2,880
Double-boiled superior bird’s nest in rock sugar syrup (per person) JPY 6,880
Chilled mango pudding (per person) JPY 1,780
Chilled creamy mango soup with sago and grapefruit (per person) JPY 1,380
Chilled green beans sweet soup with snow fungus and lotus seeds (per person) JPY 1,080
Almond jelly with fresh fruit (per person) JPY 1,280
Print or save the Menu

Appetizer  
Marinated sea conch and cucumber with spring onions and green onion oil JPY 6,080
Chilled shredded chicken with original sesame sauce JPY 3,880
Chilled jellyfish and sliced pork knuckle JPY 3,480
Marinated beef shin with five spices and Zha cai JPY 3,880
Chilled thousand-year eggs and pickled ginger JPY 2,680
Chilled black wood fungus with fresh bean curd sheet in vinegar and chili sauce JPY 2,680
   
Barbecued Meat  
Cantonese-style roasted duck JPY 4,080
Barbequed Japanese pork JPY 4,080
Marinated chicken in dark soy sauce JPY 3,880
Traditional roasted pork tenderloin and chicken liver JPY 3,680
Crispy roasted pork belly JPY 3,680
Barbecued Peking duck served in two ways
(half or whole)
half: JPY 10,880
whole: JPY 18,880
   
Bird’s Nest  
Braised golden bird’s nest with supreme soup with a scent of Kam Wah ham (per person) JPY 16,880
Double-boiled golden bird’s nest with egg white bean curd and fresh lily flower in supreme soup (per person) JPY 8,880
Superior bird’s nest soup with crabmeat and crab coral (per person) JPY 6,280
Superior bird’s nest and lion's mane mushroom in pork broth soup (per person) JPY 5,380
Double-boiled superior bird’s nest in creamy coconut chicken soup with Chinese cabbage (per person) JPY 5,380
Superior bird’s nest brown soup with bamboo fungus (per person) JPY 5,080
   
Soup  
Sea conch and lion's mane mushroom and pork bone soup (per person) JPY 2,480
Hot and sour soup with shredded abalone and sea cucumber (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 1,880
Sweet corn soup with crabmeat (per person) JPY 1,680
Vegetable thick soup with bamboo fungus and seaweed (per person) JPY 1,480
   
Abalone  
Slow-braised “Oma” dried abalone in premium oyster sauce (60 g per piece) JPY 78,880
Braised whole “Yoshihama” dried abalone in premium oyster sauce (30 g per piece) JPY 46,880
Braised whole “Yoshihama” dried abalone in premium oyster sauce (20 g per piece) JPY 14,880
Braised Australian abalone in oyster sauce with garden vegetables (per person) JPY 6,880
Wok-fried shredded abalone, bean sprouts and yellow chives JPY 3,880
Double-boiled supreme abalone soup with black mushroom and Chinese cabbage (per person) JPY 2,680
   
Dried Seafood  
Braised premium sea cucumber with leek in dried shrimp roe soy sauce JPY 14,880
Stewed premium sea cucumber in mild oyster sauce JPY 7,780
Hot pot braised sea cucumber and boneless chicken in black truffle sauce JPY 5,880
Braised abalone slices and sea cucumber with white abalone mushroom (per person) JPY 3,880
Pan-fried cornish jack fish fin with egg white and conpoy JPY 3,880
Braised conpoy, vegetables, mushrooms and mung bean noodles in supreme soup JPY 3,680
   
Seafood  
Wok-fried abalone and geoduck clam with yellow chives JPY 6,880
Wok-fried grouper with lily bulbs and black truffle sauce JPY 5,880
Steamed fillet of grouper and Kam Wah ham with supreme sauce JPY 5,880
Braised prawns in mild chili sauce JPY 5,680
Scrambled eggs with crabmeat, conpoy and bean sprouts JPY 4,280
Pan-fried scallops and minced shrimp with satay sauce in a hot pot JPY 4,280
   
Live Seafood  
Drunken prawns Market price
Poached live lobster with vegetables and vermicelli Market price
Live pink grouper Market price
Live east spotted grouper Market price
Fresh abalone Market price
Fresh prawn Market price
Fresh geoduck clam Market price
Poultry  
Fried boneless chicken with ginger and spring onion in black bean sauce JPY 3,680
Steamed chicken with Kam Wah ham with wood ear fungus and licorice on a lotus leaf JPY 3,680
Crispy-fried chicken slices with sweet lemon sauce JPY 3,680
Wok-fried chicken with peanuts in Kung Po-style sweet chili sauce JPY 3,480
Stir-fried minced duck meat with green chives in mild chili sauce JPY 3,680
Shredded duck meat braised in hot pot with dried shrimp, cabbage and vermicelli JPY 3,480
   
Pork  
Braised pork belly treasure tower-style with steamed buns JPY 5,880
Sweet and sour pork with pineapples JPY 3,880
Deep-fried pork spare ribs with dried shrimp paste flavor JPY 3,880
Steamed pork patty with conpoy and water chestnuts JPY 3,680
Stir-fried pork slices with mushrooms and chives in spiced black bean sauce JPY 3,680
Pan-fried egg with barbecued pork, pickled turnip and spring onion JPY 3,280
   
Beef  
Pan-fried Wagyu tenderloin in Chinese sauce JPY 6,880
Wok-fried Wagyu tenderloin and vegetables in XO chili sauce JPY 6,880
Pan-fried Wagyu ribs in premium soy sauce JPY 6,880
Stir-fried Wagyu dices with crispy garlic and black pepper JPY 6,880
Wok-fried Wagyu slices in oyster sauce JPY 4,880
Braised tender beef cheek with steamed green vegetables in miso sauce JPY 4,180
   
Vegetables  
Braised white abalone mushroom with abalone sauce (per person) JPY 1,880
Braised assorted vegetables with bamboo fungus JPY 3,880
Steamed fresh bean curd sheet roll with preserved vegetables and Manganji bell pepper sauce JPY 3,680
Mixed mushrooms in black truffle sauce braised in hot pot JPY 3,680
Wok-fried celery, lily bulbs and lotus roots JPY 3,280
Stewed bean curd with elm fungus in oyster sauce JPY 3,280
Braised eggplants in hot pot with dried bean curd in spiced plum sauce JPY 3,280
Braised cordyceps and black fungus in chicken broth JPY 4,680
   
Rice and Noodles  
Fukien-style fried rice with shrimps and roasted duck JPY 3,680
Yangzhou-style fried rice with shrimp and barbecued pork JPY 2,680
Fried jasmine rice with egg white and conpoy JPY 2,680
Fried jasmine rice with diced chicken and dried shrimp paste JPY 2,680
Stir-fried rice noodles with Wagyu slices in dark soy sauce JPY 2,980
Fried vermicelli with dried shrimps, pickled turnip in Hakka-style JPY 2,680
Pan-fried noodles with assorted seafood and garden vegetables starchy sauce JPY 3,680
Fried crispy noodles with shredded pork, bean sprouts and yellow chives starchy sauce JPY 2,980
Stir-fried noodles with bean sprouts and chives in dark soy sauce JPY 2,380
Congee with minced pork, diced black mushrooms and Zha cai (per person) JPY 1,380
Braised E-fu noodles with sea cucumber, conpoy and shredded black mushrooms JPY 3,680
Cantonese thick noodles with shredded barbecued pork in braised abalone sauce JPY 2,980
Shrimp dumpling soup noodles (per person) JPY 1,780
Szechwan-style noodles (per person) JPY 1,380
   
PREMIER CHINESE TEAS  
Select Tea  
Oriental Beauty
Wenshan Baozhong
Hangzhou Baby Chrysanthemum
JPY 1,680
JPY 1,380
JPY 1,380
   
Oolong Tea  
Taiwan Dong Ding Oolong
Anxi Supreme Ti Guan Yin
Chaoan Phoenix Mount Shu Xian
Orchid Oolong
JPY 1,380
JPY 1,380
JPY 1,680
JPY 1,680
   
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
   
Organic Art Tea  
Flower Blossom Art Jasmine 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.
Print or save the Menu

Vegetarian Menu

Assorted vegetarian appetizers combination

Winter melon soup with superior bird’s nest and cordyceps

Deep-fried bean curd puffs filled with two kinds of mushrooms

Braised eggplant with black fungus in spiced plum sauce

Stir-fried slender vermicelli with shredded dried bean curd
and preserved mustard green

Chilled almond jelly with fresh fruit and 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

Dim Sum Lunch Menu

Steamed scallop dumpling with crabmeat
Steamed assorted vegetables dumpling with cordyceps
Steamed siu mai topped with pan-fried foie gras

Baked bacon puff with black pepper sauce
Crispy-fried minced Wagyu rolled with rice paper and ground almond

Braised egg bean curd with minced pork meat and Cantonese soy bean paste

Chilled asparagus noodles with shrimps in lime sauce

Chilled green beans sweet soup with snow fungus and lotus seeds

JPY 4,880


Chef’s Lunch Menu

Jellied pork knuckle with black vinegar, marinated beef shin with five spices and Zha cai
century quail egg and pickled ginger, chilled eggplant with plum sauce

White and yellow sweet corn soup with diced grouper

Wok-fried prawn and long green peas with spiced black beans sauce
Steamed fresh scallop in winter melon box
Fried chicken strips with preserved bean curd flavor

Braised sweet corn noodles with shredded duck meat in mild chili sauce

Chilled pumpkin sweet soup with grass jelly
with Chinese petit fours

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 pork pie with braised abalone in premium oyster sauce (per person) JPY 980
Steamed fish and shrimp dumplings with supreme sauce (2 pieces) JPY 980
Steamed scallop dumplings with crabmeat (2 pieces) JPY 980
Shanghai-style steamed pork dumplings (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 crabmeat and bamboo fungus dumpling topped with bird’s nest in supreme soup (per person) JPY 2,780
Crispy-fried minced Wagyu rolled with rice paper and ground almond (2 pieces) JPY 980
Deep-fried taro puffs with mushrooms (2 pieces) JPY 980
Baked bacon puff with black pepper sauce (2 pieces) JPY 980
Mixed seafood spring rolls (2 pieces) JPY 980
Steamed barbecued pork buns (2 pieces) JPY 880
   
Dessert
Chilled double melon pudding (per person) JPY 1,880
Chilled pumpkin sweet soup with grass jelly (per person) JPY 1,380
Baked mini-egg tarts (3 pieces) JPY 1,080
Chilled watermelon and basil seeds jelly (3 pieces) JPY 1,080
Seasonal fruit platter (per person) JPY 2,880
Double-boiled superior bird’s nest in rock sugar syrup (per person) JPY 6,880
Chilled mango pudding (per person) JPY 1,780
Chilled creamy mango soup with sago and grapefruit (per person) JPY 1,380
Chilled green beans sweet soup with snow fungus and lotus seeds (per person) JPY 1,080
Almond jelly with fresh fruit (per person) JPY 1,280

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

Hei Fung Terrace HIGHLIGHTS

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