Lung King Heen, led by chef Chan Yan Tak, owns many accolades – it is the first Chinese restaurant in the world to receive three Michelin stars; ranked #17 on the Asia’s 50 Best Restaurant 2017; and received 5 stars from The Fobes. Naturally – our expectations were set very high. I booked a table for lunch and got all excited for my first three starred Michelin restaurant experience.
Lung King Heen means “view of the dragon”, and as the name promises the view from this restaurant, a wide panorama of Hong Kong’s harbor, is one to remember. The wow effect is achieved the moment you look through its floor-to-ceiling windows. Unfortunately the rest of the meal didn’t have the same effect.
The restaurant is located on the fourth floor of the Four Seasons hotel, but its decor isn’t as impressive as you’d expect. The dark wood floors, dark brown chairs and walls – all look and feel outdated and definitely not something you would expect from a three Michelin starred restaurant. We were hard pressed to find something that communicates prestige. Even the menu looked simplistic and generic. We did like though the traditional music playing in the background.
For lunch you can either order the Executive Lunch menu or get lost in a loooong menu including numerous sections each with dozens of dishes. To make sure we don’t get lost, we both ordered the Executive Lunch for 560HKD ($72 / 267₪) each and added the Baked Whole Abalone Puff with Diced Chicken Dim Sum (136HKD / $18 / 65₪), one of the most popular dishes here.
Around 20 minutes after the waiters took our order we began to see some food coming our way. First arrived the Chef’s Dim Sum Selection which included three pieces: Steamed Shrimp Dubmiplind with Sarcodon Aspratus, Steamed Scallop Dumplings with Conpoy and Vegetables and Crispy Shredded Chicken Spring Rolls with Portuguese Sauce.
The Abalone was my favorite of the bunch – it was soft, gentle, and the puff was crunchy.
After quite some time the Chicken Soup with Coconut and Snow Fungus arrived. We received some explanation about the soup and were told they use prime skin chicken that is good for the stomach.
The next dish was the Barbecue Combination consisting of three small dishes: Poached Chicken, Barbecues Pork with Honey and Marinated Jellyfish.
The jellyfish was a strange experience with a challenging texture. The chicken was a bit cold but very tasty and soft. The BBQ pork stood out, to our disappointment nothing was really interesting or outstanding.
The Sauteed Prawns with Lily Bulbs in Fermented Bean Sauce was slightly spicy and sweet and the veggies were nice, but again, overall the dish was nothing special.
We tried both main courses – The Steamed Fried Rice Wrapped in Lotus Leaf was simple but well executed, however not very memorable.
The Shrimp and Vegetable Dumplings with Noodles Soup had an amazing broth and the noodles were uber soft. This was one of the dishes we enjoyed the most.
For dessert we got a dish which looked far from appetizing – Sweetened Red Bean Soup with Garbanzo Beans. It might not look like and sound a dessert to you but I was not surprised since I had a similar dessert in Seoul. This desert however fell short and I was less fond of it.
The petit fours included dry puff pastry with hard, condensed texture and osmanthus jelly, which is a tiny golden flower usually used to flavor Chinese desserts.
When we received the bill we said goodbye to another 105HKD ($13.5 / 50₪) for the water and the meal added up to 1497HKD ($193 / 712₪). This is a pretty good deal and the food was mostly tasty, however I do wonder what made Lung King Heen receive three Michelin stars. I’ve had meals in 1 and 2 starred restaurants that were far better by all parameters.
Lung King Heen Online: