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
- World's 50 Best Restaurants 2024
- La Liste 2026
Menu
Dishes
- Baked Crab Shell Stuffed with Crab Meat and Onion (480) — Fresh crab meat and finely diced onions baked in a crab shell until golden brown and aromatic.
- Bird's Nest Soup with Crab Meat (980) — Delicate bird's nest soup with generous flakes of sweet crab meat in a clear, superior broth.
- Lung King Heen Roast Goose (480) — Crispy-skinned roast goose with tender, flavourful meat, served with a plum sauce.
- Chilled Abalone with Japanese Sake (480) — Premium abalone gently simmered and chilled, served with a hint of Japanese sake.
- Wagyu Beef Hor Fun with Gravy (380) — Broad rice noodles stir-fried with tender slices of Wagyu beef, drenched in a rich, savory gravy.
- Sautéed Fresh Milk with Crab Meat and Egg White (380) — Delicate and creamy dish featuring fresh milk, sweet crab meat, and fluffy egg whites.
- Braised Pork Belly with Preserved Vegetables (380) — Slow-braised pork belly, incredibly tender and flavorful, served with savory preserved mustard greens.
- Soya Sauce Chicken (380) — Free-range chicken poached in a fragrant soy sauce broth until tender and succulent.
- Sweet and Sour Pork with Pineapple (360) — Crispy deep-fried pork coated in a classic tangy-sweet sauce with fresh pineapple chunks.
- Stir-fried Asparagus with XO Sauce (240) — Crisp asparagus spears stir-fried with Lung King Heen's renowned homemade XO sauce.
Cocktails
- 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.
- 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.
Wines
- Chef's Tasting Menu + Wine (3580)
Tasting Menu
- Spring Collaboration Menu (May 7–9 only) (2580)
- Chef's Tasting Menu (2280)
Phone: +852 3196 8880
HKD 2,280
Related restaurants
- Award-winning restaurants in Hong Kong
- More from chef Chan Yan Tak
- ShinoiS — Tokyo (1 Michelin stars)
- Summer Pavilion — Singapore (1 Michelin stars)
- Jin Xuan — Shanghai (1 Michelin stars)
- Lai Heen — Guangzhou (1 Michelin stars)
- Lai Ching Heen — Hong Kong (2 Michelin stars)