Lung King Heen: Number One Chinese Restaurant in Hong Kong

Located in the Hong Kong Four Seasons Hotel, Lung King Heen’s entire design is embellished with Cantonese patterns. Under the leadership of Chef Chan Yan Tak, the restaurant managed to hit the headlines in 2009 as a “3-star Chinese restaurant.”

With its furniture, interior design and colors that create an ambiance such that it becomes one with the landscape of Kowloon, Lung King Heen has an unexpectedly cozy profile for a restaurant with three stars.

Likewise, the chef doesn’t have the kind of ego that those stars would usually bring in with them. His menu includes wok-fried vegetables, meat, Peking duck and chicken, and of course the stars of this show, Chinese dumplings and dim sum.

On my latest trip to Hong Kong, I visited Chef Chan Yak Tak’s kitchen again. Besides a wide variety of dim sum dishes that danced with my taste buds, the menu featured a delicious lightly sweetened scallop and salmon roes pie. I bet no Turkish palate can resist this mouth-watering recipe with a melt-in-your-mouth dough base!

Crispy spring rolls with lobster was perfectly fried soaking up almost no oil. A traditional taste, pork bun featured pine nut, edible flowers, and my favorite, coriander, all blended into a refreshing long-lasting taste.

Soup with carrot, ginger and glass-noodle-sized finely-cut pieces of chicken was so delicious that it might be an alternative to mother’s winter soup. Properly cooked according to its traditional recipe, Peking duck came with a crispy skin texture. Lung King Heen’s take on this traditional dish would compete with Lei Garden’s interpretation.

In addition to the plain presentation, the restaurant offers a more enjoyable version of the dish where pieces of golden roasted duck skin come with chives and chilli. You put a few chives and some chilli on duck skin and fold to eat it in the form of a wrap or taco. And of course, eating with hands is a part of this traditional ritual!

Chinese kale “choi sam” was topped with a juicy piece of cod fish. It was followed by the last dish that proved well why I save my appetite for chicken for the Far East. Chicken, accompanied with lotus root fries, was tender and juicy beneath the alluring skin.

I highly recommend the restaurant to folks who would like to experience Hong Kong’s admirable street food in a chic venue and cooked professionally!

Bon appétit and enjoy the taste of life…

www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen
Four Seasons Hotel Hong Kong, 8 Finance St, Central, Hong Kong
+852 3196 8888