Lung King Heen

4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong TEL: +852 3186 8882 fourseasons.com/hongkong fourseasonshotelhongkong fshongkong

TATLER SAYS

A veteran of Cantonese cuisine, chef Chan Yan-tak has steered Lung King Heen to international acclaim ever since he took over the restaurant’s mantle in 2002.

Despite its formidable reputation, the restaurant’s interiors are deceptively humble, allowing the views of Victoria Harbour to do the talking. Known for his faultless dim sum during the day, it’s in the dinner tasting menus where Chan’s finesse really shines, particularly in the depth of the broth that accompanies the braised 30-head Oma abalone, and the undeniable wok hei of cubes of Australian wagyu beef stir-fried with matsutake, capsicum and lily bulbs.

SIGNATURE DISHES

• Wok-fried superior Australian wagyu beef with morel mushrooms

• Superior potage with shredded chicken

• Wok-fried prawns with organic black garlic and dried chilli

TATLER TIP

Diners have the option of having their dishes staggered, where the kitchen decides the serving order so that steamed items are served hot and fried items are served later.

AWARDS:

• Tatler Dining 20 2013-2016, 2019

PRICE PER HEAD: HK$1,200 PRIVATE ROOMS:

1 room for 4-12 persons