Lung King Heen
Indulge in Cantonese cooking at its best with premium ingredients, fine execution and seamless service.
Request wine-pairing suggestions from the knowledgeable sommeliers, and try before you commit.
Classic dishes such as the wok-fried prawns with organic black garlic and dried chilli excel with modern touches.
The crispy pork ribs with osmanthus and pear brings a delightful sweet glaze to the riblets, with fanned poached pear slices to match.
The crispy vermicelli with assorted seafood in chilli sauce promises crisp squares of vermicelli served alongside a rich chilli-spiked seafood sauce. 4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central中環金融街8號香港四季酒店4樓TEL: +852 3196 8880 www.fourseasons.com/hongkong/dining
Crispy scallops with fresh pear and Yunnan ham
Wok-fried superior Australian wagyu beef cubes with morels
Wok-fried prawns with organic black garlic and dried chilli