Lung King Heen
fter so many years i n business, t he Chinese restaurant housed within the Four Seasons Hong Kong still delivers as much as it aims t o accomplish, all under t he watchful eye and management of executive Chinese chef Chan Yan-tak. The seasoned chef i s a true master, with a repertoire and depth of knowledge i n Cantonese offerings that’s been honed fr om years of culinary experience. Technique i s paramount when it comesomes to Chinese cuisine—and chef Chan’s skkiillll i s complemented by an i nnate sense of presentation. His i nnovative creationss have, over the years, become signatures of the restaurant.
Barbecued pork with honey showcases a leaner cut of pork, roasted with a firm crust and with a delightful honey glaze on top. With a smidgen of fat clinging to the meat, the pork is juicy and tender, and the glaze tastes just