Lung King Heen

Exquisite Taste - - Exquisite Cocktails -

Ex­ec­u­tive Chef Chan Yan Tak is the man be­hind the in­tri­cately de­signed menu at Lung King Heen – the sig­na­ture restau­rant of Four Sea­sons Ho­tel Hong Kong and the world's first Chi­nese restau­rant to be awarded the Miche­lin three-star rat­ing. The dim sum here is the most pop­u­lar choice for pa­trons and rep­re­sents a va­ri­ety of clas­sics, as well as new in­ter­pre­ta­tions fea­tur­ing unique pair­ings or lux­u­ri­ous in­gre­di­ents. One of Chef Tak's most fa­mous creations is his ver­sion of the clas­sic bar­be­cued pork bun. Tra­di­tion­ally pork buns have a sweet pork fill­ing en­cased in a spongy steamed shell, and in Hong Kong, there is also a fa­mous lo­cal pas­try called a pineap­ple bun. Chef

Tak thought to com­bine the two to give pork buns a unique Hong Kong twist. He also added lux­ury and tex­ture by adding pine nuts to the savoury pork fill­ing and as such, his cre­ation has now be­come so pop­u­lar you can find im­i­ta­tions in other restau­rants in Hong Kong. Also look out for the baked whole abalone puff with diced chicken, us­ing the high­est qual­ity abalone sliced on a di­ag­o­nal for ease of eat­ing, and a pas­try crust to soak up the de­li­cious sauce.

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