Lung King Heen
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.