Lai Ching Heen
Cantonese · Hong Kong · Michelin Two Stars · Chef Kwong Wai Keung
Elegant Cantonese restaurant at The Regent. Known for refined dim sum, fresh seafood, and classic Cantonese preparations.
The Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, Hong Kong
Menu
Dishes
- 椰汁燉官燕 / つばめの巣 ココナッツクリーム風味 / Double Boiled Imperial Bird’s Nest, Coconut Cream (700) — Per Person
- 楊枝甘露 / タピオカとポメロ入りマンゴークリーム / Chilled Mango Cream, Sago, Pomelo (120)
- 香芋蛋白燉鮮奶 / タロイモ入り卵白とミルクのデザート / Double Boiled Egg White, Fresh Milk, Taro (88)
- 紅棗桃膠燉日本銀杏 / ナツメと銀杏の竜眼スープ (88) — Double Boiled Sweetened Dried Red Dates Soup, Japanese Ginkgo Nuts, Peach Gum
- 日本豆乳蛋白杏仁茶 / 日本産豆乳と卵白の杏仁茶 (108) — Sweetened Almond, Egg White Soup, Japanese Soy Milk
- 肉桂蘋果西米焗布甸拼杏仁脆餅 / リンゴ、シナモン、カリカリアーモンドチップの焼きサゴプリン (86) — Baked Sago Pudding, Apple, Cinnamon, Crispy Almond Chip
- 金陵脆皮乳豬全體 / 仔豚の姿焼き / Barbecued Whole Suckling Pig (2388) — Each 4.5kg Jinling Suckling Pig is coated with maltose and air-dried for four hours. Traditional charcoaling makes the skin crispy and the meat tender.
- Peking Duck (Whole, max 8 persons) (1780) — Peking Duck has a long history and revered position amongst Chinese dishes. Time-honored cooking technique leaves the skin crispy and the meat succulent and savoury. Chef Lau suggests enjoying our signature Peking Duck in three courses: first, the crispy skin served with thin pancakes and a unique selection of condiments; second, duck meat in lettuce cups; third, crispy yuba spring rolls (8 pieces) with balsamic vinegar.
- 玫瑰荷香富貴雞（每隻） / 鶏の泥包み焼き（1 羽） / Fortune Chicken (Each) (1780) — We use a 1.8 kg chicken wrapped in a quality fresh lotus leaf and pond soil. The preserved vegetables are marinated with Mei Kuei Lu Chiew. The chicken is then baked for five hours with the vegetables and a mixture of herbs comprised of aged mushrooms, completely infusing the aroma of the herbs and juice.
- 廿五年果醋醉肘子 / 25 年熟成果実酢とはまなす酒で煮込んだポークナックル / Chilled Pork Knuckle, 25-year-aged Fruit Vinegar, Mei Kuei Lu Chiew (198)
Cocktails
- 岩骨花香冷萃氣泡茶 / 岩骨花香コールドブリュー スパークリングティー / Sparkling Da Hong Pao with White Peach (438) — Co-produced by Lai Ching Heen and local hand-brewed sparkling tea specialist MINDFUL SPARKS, featuring the aroma of Da Hong Pao tea from Wuyi Mountain as the base, it is blended with the rich sweetness of white peach, while delicate bubbles add a lively texture. 750ml 0.0% ALC
- 透天香冷萃氣泡茶 / 透天香 水出しスパークリングティー / Sparkling Golden Oolong with Lungan Honey (398) — Co-produced by Lai Ching Heen and local hand-brewed sparkling tea specialist MINDFUL SPARKS, this Golden Osmanthus Oolong Tea from Anxi merges the delicate flavours of exquisite oolong tea with the alluring essence of Hong Kong-made pure natural lungan honey. It is a perfectly crafted, tantalising blend and unparalleled choice for guests seeking a refreshing, floral sparkling tea. 750ml 0.0% ALC
- 伯爵康普茶 / アールグレイコンブチャ / Earl Grey Kombucha by ON THE WAGON HONG KONG (128) — Local pure natural hand-fermented tea, a perfect fusion of bergamot and black tea. Exudes peach and apricot fruit aromas, with a rich texture, noble and refreshing. 330ml/ml 0.5% ALC
- Rare Chinese Tea Service — Curated by tea sommelier Kelvin Mok
- Sparkling Golden Osmanthus Oolong (128) — House collaboration tea
- 透天香冷萃氣泡茶 / Sparkling Golden Oolong, Lungan Honey
- 台灣金萱烏龍 / Taiwan Jin Xuan Oolong
- 大紅柑普洱茶(熟） / Mandarin Zest Pu Er Tea (Ripe)
- Regular Chinese tea served at HK (50)
Tasting Menu
- 劉師傅尊皇宴 / Chef Lau’s Signature Menu (3488) — 脆 釀 鮮 蟹 蓋 / Golden Stuffed Crab Shell with Crabmeat; 花膠燉遼參 / Double-boiled Fish Maw and Sea Cucumber in Supreme Soup; 上湯焗龍蝦 / Simmered Half Lobster in Supreme Broth; 蠔 皇 原 隻 十 八 頭 日 本 網 鮑 / Braised Whole Japanese Ami Abalone 18 Heads in Oyster Jus; 繡球菌百合石窩和牛 / Wok-fried Wagyu with Lily Bulbs and Cauliflower Mushrooms served in a Hot Stone; 飄香荷葉飯 / Fried Rice Wrapped and Steamed in a Lotus Leaf; 冰花燉官燕 / Double-boiled Imperial Bird’s Nest Flavoured Crystal Sugar; 迷你雞蛋撻 / Baked Egg Tartlette; 大紅柑普洱茶 / Mandarin Zest Pu Er Tea
- Dinner Tasting Menu (2288) — the **golden stuffed crab shell with crabmeat**; **fortune chicken wrapped in fresh lotus leaf and pond soil**; **braised lobster and black truffle on a crispy taro net**; **steamed lobster with crabmeat roe and tofu**; and **wok-fried Kagoshima Wagyu with hon-shimeji mushrooms and garlic**
- Exclusive 6-Course Premium Dinner (3488) — Premium 6-course dinner featuring whole abalone, lobster, Kagoshima Wagyu and traditional dessert trio
- Premier Delicacy Dinner Menu (1688)
- Mother’s Day Afternoon Tea (1388) — For 2 guests, inclusive of 2 glasses of Champagne
- Mother’s Day Lunch Set Menu (888) — Per person
- Mother’s Day Dinner Set Menu (1888) — Per person
- Mother’s Day Lunch Buffet (898) — Per adult (HK$548 per child ages 4-11)
- Mother’s Day Dinner Buffet (1398) — Per adult (HK$848 per child ages 4-11)
- Mother’s Day Lunch (1388) — Per adult (HK$888 per child ages 4-11), including glass of Cinetique
Wines
- 侍酒師精選美酒—五款搭配 / Sommelier’s Selection Wine Pairing (700) — 5 glasses pairing
- 侍酒師精選中國美酒—三款搭配 / Sommelier’s Selection Chinese Wine Pairing (988) — 3 glasses pairing
Phone: +852 2313 2313
HKD 1,680-2,280
Related restaurants
- Award-winning restaurants in Hong Kong
- More from chef Kwong Wai Keung
- Lai Heen — Guangzhou (1 Michelin stars)
- Lai Heen — Macau (1 Michelin stars)
- Lung King Heen — Hong Kong (2 Michelin stars)
- Yu Yue Heen — Guangzhou (1 Michelin stars)
- Cai Yi Xuan — Beijing (1 Michelin stars)