The Entrance
Located on the fourth level of the Four Seasons Hotel in Hong Kong, Lung King Heen (龍景軒) is one of the most acclaimed Chinese restaurants in the world. Helmed by Kowloon-born Executive Chef, Chan Yan-Tak, it is the first Chinese restaurant to be awarded the prestigious three-Michelin stars in 2009 and has maintained this accolade for nine years.
Lung King Heen (龍景軒)'s impressive slew of accolades include being Number 17 on the S. Pellegrino Asia’s 50 restaurants and Forbes 5 star restaurant.
Chef Chan had his humble beginnings, learning how to cook to make a living. He joined the Four Seasons Hotel group in 2004 as a Chef de Partie at The Regent Hong Kong and worked his way to Executive Chef, becoming the first Chinese chef in history to be awarded the coveted three stars.
Securing a reservation at this renowned restaurant was a challenge. I have tried to make reservations since 2017 without success. Therefore, I was elated when I finally managed to confirm my reservations at the restaurant in mid-April 2018.
The mesmerising view
Other than the exquisite cuisine and elegant ambience, what sets Lung King Keen (龍景軒) apart is the impeccable service and spectacular harbour view, making the dining experience a sublime one.
A delightful assortment of the signature dim sum
The dim sum creations were superbly executed and dexterously assembled, attesting to the skills of Chef Chan and his culinary team.
Steamed Lobster and Scallop Dumpling
The Steamed Lobster and Scallop Dumpling (HKD$72 per piece), which is one of the Chef’s recommendation was daintily assembled. Generously filled with lobster and shrimp and topped with a prawn, it brought a burst of delight to my taste buds. It had a firm texture with the sweet succulence of premium seafood.
Steamed Rice Rolls with Lobster and Water Chestnut in Fermented Bean Sauce
What I found really unique was the Steamed Rice Rolls with Lobster and Water Chestnut in Fermented Bean Sauce (HKD $100). The skin was smooth and silky, the lobster was fresh and succulent while the water chestnut added a crunch to the overall texture. The fermented bean sauce had a hint of spice offering a fresh take on the quintessential rice roll.
Baked Barbecued Pork Buns with Pine Nuts
One of my favourites from the dim sum menu was the Baked Barbecued Pork Buns with Pine Nuts (HKD $99). Similar to the barbecued pork bun at Tim Ho Wan and Canton Paradise in Singapore, Chef Chan’s rendition contained pine nuts, giving it a sweet, buttery flavour and adding an elegant touch to the traditional bun.
Steamed Shanghainese Pork Dumpling with Yunnan Ham
The Steamed Shanghainese Pork Dumpling with Yunnan Ham (HKD $99) is an all-time favourite, consisting of a ball of minced pork in a savoury broth wrapped in an elegantly pleated dough skin. Deftly executed, each morsel was a treat for the palate. What I loved most about the dumpling was that each individual dumpling was served in a pretty mini basket. Each beautifully crafted morsel was as much a joy to savour as it was to behold.
Crispy Spring Rolls with Shrimp and Avocado
The Crispy Spring Rolls with Shrimp and Avocado (HKD $99) was a showcase of fine culinary skills, transforming the simple spring roll to a gourmet masterpiece. The skin was fried to a thin, crisp texture, which was so light that it melted in my mouth and the shrimp and avocado was a delightful combination of sweet and creamy flavours.
Pan-fried Rice Roll with XO Sauce
The Pan-fried Rice Roll with XO Sauce (HKD $200) was skilfully rolled and fried with the robust, and slightly piquant sauce.
Steamed Scallop Dumplings with Vegetables and Wild Mushrooms
The Steamed Scallop Dumplings with Vegetables and Wild Mushrooms (HKD $99) had a refined texture. The wholesome and fresh ingredients made this a very popular dish.
Weekend Dim Sum Special
The Weekend Dim Sum Special (HKD $99) consisted of juicy beef balls executed to perfection. This item was tasty but paled in comparison to the other exquisite creations.
Dining at Lung King Heen (龍景軒) was a heavenly experience and I wish there are more restaurants like Lung King Heen (龍景軒) who can put Chinese cuisine on the world map. The restaurant is definitely worthy of its Three Star Michelin accolade, every dish at the restaurant is crafted to perfection and presented with pride and passion. Immaculate service and the stunning Victoria harbour also made the dining experience a memorable one.
Baby André Aaron feeling contented after a good meal
Lung King Heen (龍景軒) is located at the Four Seasons Hotel, Podium 4, 8 Finance Street, Central. For reservations, please call +852 3196 8888. Reservations of at least two to three months ahead is required. The opening hours are from 12:00pm to 2:30pm for lunch and from 6pm to 10:30pm for dinner. Children are only allowed to dine in the restaurant on weekends. For more information, please visit their official website here.