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Located on the 4th floor of Four Seasons, the restaurant was fully booked when I called 2 weeks ahead for a weekend lunch table. After a long chat over the phone, I finally got squeezed into an earlier slot!
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Grand lobby with a spiral staircase and a lot of sunlight with a harbour view.
Image 3: www.fourseasons.com/hongkong/dining/lung_king_heen.html Chef: Chan Yan Tak
Open daily for lunch and dinner.
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This place is the world's first Chinese restaurant to be awarded with Michelin 3-star!
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Nice view from the dining room.
Image 6: It wasn't a long list of dim sum so with four of us, we managed to try most of them. The dim sum here have a modern twist using more fancy ingredients.
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Streamed rice rolls with Groupa and preserved egg
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Steamed shrimp and pork dumplings with conpoy (dried scallop)
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Steamed lobster and scallop dumplings
Nothing wrong with the food here but nothing impressive either!
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Steamed scallop dumplings with conpoy and vegetables
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Steamed Shanghainese pork dumplings with crab meat
Very eater friendly soup dumpling with this little gadget avoiding the need of picking it up using chopsticks.
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Crispy tofu sheets rolls with shrimps, sea lavender and garlic
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This whole abalone puffs with diced chicken is a more exquisite dim sum that I never had it at any other places. Probably the best item of our lunch.
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Roasted goose puffs with chestnut
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Barbecued pork buns with pine nuts
Image 16: For dessert, we had the more innovative Deep Fried Green Tea Sesame Balls which was weird rather than tasty...
Image 17: ...and the classic Baked Puffy Milk Tart
The lunch was about USD$30 per head. We were all puzzled after this meal - the best Chinese restaurant in Hong Kong according to Michelin!?
