Lung King Heen: restaurant review
- Dining at Lung King Heen, the world’s first Chinese restaurant to be awarded three Michelin stars, feels as indulgent as you would expect it to be
Lung King Heen made history as the world’s first Chinese restaurant to be awarded three Michelin stars, an accolade it has held for 14 years. With chef Chan Yan-tak – among the most celebrated of Cantonese chefs – at the helm, dining here feels as indulgent as you would expect.
The decor is subtle with warm wooden accents and a pearlescent ceiling, while floor-to-ceiling windows offer up expansive harbour views.
Chan’s masterful use of premium ingredients is demonstrated in dishes like the baked whole abalone puff, an essential part of the restaurant’s dim sum offerings, and signature à la carte dishes including the barbecued suckling pig with pancakes.
Signature dishes
Baked whole abalone puff
Chef’s signature trio appetiser
Crispy scallops with fresh pear, prawn paste and Yunnan ham
Contact details
Four Seasons Hotel Hong Kong,
