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Lung King Heen – 3 Michelin Star Dim Sum

December 6, 2017 by Jennifer Che 2 Comments

Lung King Heen

Lung King Heen

This is one of many posts that are part of the series Jen’s Guide – Best Places to Eat in Hong Kong for Visitors.

Lung King Heen, a high-end Cantonese restaurant in the Four Seasons Hotel, is widely considered to be one of the best Cantonese restaurants in the world. Its biggest claim to fame? It was the first Chinese restaurant ever to receive three Michelin stars (in 2009 and still going strong!). It’s number 17 on the S. Pellegrino Asia’s 50 Best Restaurants, and it’s a Forbes 5 Star restaurant.

Executive Chef Chan Yan Tak is a local Hong Konger, born in Kowloon and has lived in Hong Kong his entire life. He worked his way up through the Four Seasons group, taking some time off to take care of his youngest child when his wife passed away.
Lung King Heen
The restaurant is known for both its dim sum and its excellent dinner options, such as roast suckling pig, roast pork, and various types of exotic Cantonese luxuries such as abalone and bird’s nest. Dim sum is only available during lunch and is SUPER popular and extremely hard to book. Some think the dim sum is better than the dinner. The dim sum is also a bit less expensive than the dinner.

The views of Victoria Harbour from the restaurant are stunning. It’s no surprise that windows seats are really, really hard to get (there’s a waiting list). Some suggest booking up to three months in advance, especially if you want a weekend dim sum window seat.
Lung King Heen
The food is elegant, refined, and delicious. The service is excellent, and the wine selection is quite good. I still can’t believe we ordered a bottle of Krug champagne to go with our Cantonese food.Lung King Heen
One of our absolute favorite dim sum items was the signature Baked Whole Abalone Puff with Diced Chicken ($82 HKD each). Imagine a super high-end version of a chicken pot pie topped with a whole abalone. It’s decadent, rich, and deliciously satisfying. It was so good, we ordered another one at the end of the meal.
Lung-King-Heen-5-of-11.jpgLung King Heen
Baked Barbecued Pork Buns with Pine Nuts ($99 HKD) is excellent and refined, though not necessarily leaps and bounds better than the ones at Tim Ho Wan or Fu Sing Seafood Restaurant.

All the dumplings are made to order and are very good. Chef Chan Yan Tak says “a dumpling should only be steamed after the guest has ordered it, never before.”
Lung King Heen
The Crispy Spring Rolls with Shrimp and Avocado ($99 HKD) looked interesting and tasted fine, though they did not really stand out compared to some of the other dishes.
Lung-King-Heen-1-of-11.jpgLung King Heen
A popular signature item, the Steamed Lobster and Scallop Dumplings ($70 HKD each), supposedly sells out early but we were fortunate enough to try a couple. It is essentially an oversized siumai or shaomai (燒賣) filled with lobster and shrimp and topped with a prawn.
Lung King Heen
We ended the meal with some Pan-Fried Rice Rolls in X.O. Chilli Sauce ($190 HKD) which was lovely, though not vastly better than the one we enjoyed at 1-Michelin starred Lei Garden.

We wanted some vegetables, so we ordered this delicious stir fry of Chinese celery, wood ear mushroom, bamboo pith, asparagus, carrots, water chestnut, lily bulb, and lotus root ($190 HKD). I loved the clean and light flavors from this dish. Chef Chan Yan Tak really values using high quality fresh ingredients, and it shows in a dish like this that is so dependent on the inherent flavors of the ingredients.

Lung King Heen – General Thoughts

There’s no doubt that dining at Lung King Heen is a very special experience. The harbour views are stunning, the service is excellent, and the food is all executed really well, with certain items being outstanding. For me, this place stands out because of the whole experience, not necessarily just for the food. In all honesty, the standard for good dim sum is quite high in Hong Kong, and there are many places that do it very, very well for a fraction of the cost.

But it’s still special to come here. You come here for the whole unique package, which you really can’t get anywhere else. You come for the amazing signature items, like that abalone puff that I still can’t stop thinking about. You come for the stunning views of the harbour and the extremely good service. You come for that celebratory meal or that special dinner with out-of-town guests. You come to be pampered and also to enjoy fabulous food.

Highly recommended! Definitely order the abalone puff!

Lung King Heen
Four Seasons Hotel, 8 Finance Street
Central, Hong Kong

Related Posts
Kam Wah Cafe (Hong Kong style breakfast)
Jen’s Guide – Best Places to Eat in Hong Kong for Visitors
Lei Garden Hong Kong dim sum
I Am Moving to Hong Kong!
Yee Shun Milk Company – double skin milk pudding
Social Place Hong Kong

Filed Under: Hong Kong, Michelin, Michelin3, Restaurant, Review, World Travel

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  1. Sushi Saito Hong Kong - Dinner Omakase - Tiny Urban Kitchen says:
    May 16, 2018 at 11:05 pm

    […] one of the most prestigious addresses in all of Hong Kong. It rubs shoulders with the likes of Lung King Heen (3 Michelin starred Cantonese) and Caprice (2 Michelin starred French). The restaurant has two […]

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  2. Victoria Harbour Viral Among World For Its Wonderful Beauty In 2020 | says:
    November 4, 2020 at 10:27 pm

    […] Lung King Heen 3 Michelin star is known for having the best Luxury Dining area among local and foreign tourists for Cantonese […]

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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