Lung King Heen
Hong Kong
Lung King Heen gives Cantonese cooking a harbour-facing stage at Four Seasons Hotel Hong Kong. Executive Chinese chef Chan Yan Tak’s menus range from carefully made lunchtime dim sum to seafood dishes and elaborate casseroles, with an emphasis on precise technique and the character of each ingredient. Baked barbecued pork buns with pine nuts and abalone puffs with diced chicken are among its distinctive small dishes. More substantial options include fish maw casserole with abalone, prawns, scallops and chicken. Alongside à la carte choices are tasting and vegetarian tasting menus. The fourth-floor dining room makes a polished setting for a long lunch or evening occasion, with Victoria Harbour providing a constantly moving backdrop.