Lung King Heen
Lung King Heen is a timeless restaurant, a reminder of the grandeur and the possibilities of Chinese fine dining; a must go for visitors or repeat occasions
For two decades, Lung King Heen has been the go-to for discerning diners, be it business dim sum lunches or treat-yourself dinners, and for good reason. Veteran chef Chan Yan-tak leads a diligent team, serving some of the city’s best contemporary Cantonese classics—juicy roast goose, luscious, collagen-filled chicken “superior potage”, and filleted garoupa steamed to perfection. The hotel’s wine list is extensive (and predictably spendy), but there are also plenty of premium Chinese teas, plus a thoughtful selection of wine substitutes, from sparkling teas to an exemplary quince juice. Service is attentive, with a refreshing air of relaxed confidence.
Signature Dishes
- Wok-fried superior Australian Wagyu beef with morel mushrooms
- Superior potage with shredded chicken
- Wok-fried prawns with organic black garlic and dried chilli
Tatler Tip
Dim sum with your gluten-free pals? Call ahead and the restaurant can arrange a small but delightful menu of classics rendered gluten-free.
Must Try
- Steamed lobster with scallop dumpling
- Wok-fried prawns with organic black garlic and dried chilli
- Superior pottage with shredded chicken
Awards
2016
Top 20 Best Restaurants
2015
Top 20 Best Restaurants
2014
Top 20 Best Restaurants