Hoi King Heen: restaurant review
- Cantonese and Hakka are the highlights of Hoi King Heen, a stalwart of fine dining that offers unique combinations of flavours for a rare dining experience
With more than four decades of experience, chef Leung Fai-hung has turned Hoi King Heen into the stalwart of fine dining that it is today. Situated in the basement of the InterContinental Grand Stanford Hong Kong, the restaurant offers unique flavour combinations combined with classic techniques for a truly unique dining experience.
Given Leung’s background and training in both classic Cantonese and Hakka cuisine, highlights from his menu include the crispy pork belly stuffed with egg yolk, and an indulgent home-made almond cream with egg whites, a delicate, light dessert that is prepared tableside.
Signature dishes
Crispy pork belly filled with egg yolk
Simmered chicken fillets with shrimp mousse
Deep-fried toast rolls with crab roe and crabmeat
Contact details
B2, InterContinental Grand Stanford Hong Kong,
