LOCATIONOn the fourth floor of Hong Kong’s Four Seasons Hotel.
DETAILSGiant windows expose diners to the city’s bustling harbour, while glittering glass screens and a silver leaf-covered ceiling reflect the dynamic skyline by night, setting off warm brown leather dining chairs and timber floorboards. Traditional Chinese features anchor glamorous design touches – hand-threaded red silk columns divide the dining area, while the private room features a beautiful antique-style landscape mural. Large round tables call out for breakfasts and lunches of famed dim sum delicacies with mirrored “lazy Susan” central rotating platters, where diners head for steamed delights like rice rolls with lobster in black bean sauce and turnip puffs with lotus root, plus roast goose-stuffed sesame balls.
FOOD & BEVERAGEChef Chan Yan Tak, the first and only Chinese chef to be awarded three coveted Michelin stars, has created an extensive menu that celebrates local culinary traditions with modern updates. South Eastern flavours meet creative presentation in the likes of the crispy scallop entrée – eight morsels of sweet meat served with subtle pear slices, bound with a thin layer of ground shrimp. If the eleven shark’s fin dishes – paired with deluxe accompaniments such as whole fresh abalone or crab cream with gold leaf – are simply too controversial, move onto other sumptuous seafoods; the steamed lobster with creamy egg whites and shaved black truffles is a rich marriage of Europe and Asia. Finish off with exotic double-boiled bird’s nest, flavoured to individual tastes with bowls of almond cream, coconut milk and crystal sugar.
Though Lung King Heen pushes Cantonese cuisine into unexpected gourmet territory, dishes maintain a sense of familiarity and variety that guests and locals alike seek from authentic, satisfying Chinese cooking.