Menu to Taste

Lung King Heen

Cantonese · Hong Kong · Michelin Two Stars · Chef Chan Yan Tak

Lung King Heen ('View of the Dragon') at the Four Seasons Hotel in Central was the world's first Chinese restaurant to earn three Michelin stars. Now holding two stars, Chef Chan Yan Tak continues to present masterful Cantonese cuisine including exceptional dim sum, barbecued meats, and seafood in an elegant dining room with Victoria Harbour views.

Central, Hong Kong, Hong Kong

  • La Liste 2026
  • World's 50 Best Restaurants 2024
  • 2 Michelin Stars

Menu

Dishes

  • Steamed Glutinous Rice with Chicken and Conpoy (118) — Fragrant glutinous rice parcels filled with tender chicken, dried scallops, and mushrooms, wrapped in lotus leaf.
  • Steamed Shrimp Dumplings with Bamboo Shoot (Har Gao) (108) — Classic Cantonese dim sum with succulent fresh shrimp and crisp bamboo shoots in delicate translucent skin.
  • Steamed Pork Ribs with Black Bean Sauce (98) — Tender pork ribs steamed with fermented black bean sauce and chili, deeply flavourful.
  • Deep-fried Taro Puff with Diced Chicken (98) — Fluffy taro pastry with a rich filling of diced chicken and mushrooms, crispy exterior.
  • Double-Boiled Bamboo Pith & Fungus with Egg White Bird's Nest (440)
  • Steamed King Prawn Dumplings with Black Truffle (188) — Jumbo prawn dumplings infused with the earthy aroma of premium black truffle.
  • Crispy Bean Curd Skin Rolls with Shrimp (108) — Light and crispy fried rolls filled with fresh shrimp and vegetables, a textural delight.
  • Double-boiled Pork Ribs with Conpoy and Chinese Yam (320) — A comforting and subtly sweet soup, slow-cooked with pork ribs, dried scallops, and nutritious Chinese yam.
  • Hot and Sour Soup with Shredded Pork and Seafood (280) — A classic spicy and tangy soup, brimming with shredded pork, shrimp, scallops, and bamboo shoots.
  • Chilled Cucumber with Minced Garlic and Chili (160) — Refreshing sliced cucumber dressed with aromatic minced garlic and a touch of spicy chili oil.

Cocktails

  • Ginger Flower Sling (190) — Gin, ginger liqueur, cherry brandy, fresh lemon, and a hint of soda water.
  • Dragon's Breath (210) — Whisky, smoked paprika, chili-infused honey, and fresh lemon juice, with an aromatic mist.
  • Hong Kong Highball (220) — Cognac, ginger ale, and a slice of preserved plum for a unique sweet and savory note.
  • Lung King Heen Martini (190) — Vodka or Gin with a hint of ginger liqueur, shaken with lychee and a subtle citrus twist.
  • Mandarin Sour (180) — Vodka, fresh mandarin juice, lime juice, egg white, and a dash of orange bitters.

Tasting Menu

  • Spring Collaboration Menu (May 7–9 only) (2580)
  • Chef's Tasting Menu (2280)

The Experience

A formal room on the waterfront. The meal is structured around à la carte dining and a tasting menu. A good fit for business dining.

Phone: +852 3196 8880

HKD 2,280

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