Lung King Heen is a haute-cuisine Cantonese restaurant in the Four Seasons Hotel featuring elegant and luxurious surroundings overlooking Victoria Harbour. Lung King Heen is widely considered to probably be the best Cantonese restaurant in the world.

PROFILE

Born in Hong Kong, Chef Chan Yan Tak has spent his whole life in the city. He proved that one doesn’t have to go abroad to become a culinary star when at Lung King Heen he became the first Chinese chef ever to be awarded three Michelin stars.

MUST TRY

Steamed lobster with scalloped dumplings. Wok-fried prawns with organic black garlic and dried chili.

AMBIENCE

By day the large, low-ceilinged room is bathed in natural light from the huge windows overlooking the harbor, while at night the brown and beige décor takes on a russet tint from the subdued lighting.

SERVICE

Four Seasons service, which is to say that everything works with an efficient charm, a quality that is as important for the high-octane business diners as it is for the families with young children who visit this family-friendly restaurant.

FOOD

Lung King Heen is famed both for its lunchtime dim sum and for its dinner menu, the latter including classic Cantonese dishes such as roast suckling pig, roast pork, abalone, and bird’s nest. The expertise is in the sourcing of the ingredients, and the individual preparation of each dish. The homemade XO sauce is outstanding. So too is the wine list.

PRICING

HK$500 to HK$750

SUMMARY

Chef Chan Yan Tak is a veteran who learned his art from the basics upwards, and the restaurant is constantly top rated for over ten years now. Tasting menus are available along with the a la carte, and the welcome extended to families includes a special children’s menu.