Lung King Heen is the newly crowned Michelin three star restaurant situated inside the Four Season Hotel in Central. The dining room of Lung King Heen feels very spacious though the room is not particularly large. One side of the dining room is surrounded by harbor views, where the other side leads the gateway to the kitchen. At the center of the room is some arranged flowers, reminds me of design style of Le Bernardin. The lunch is served in Chinese style, i.e. the dishes are shared by all members of the party. Chopsticks are the only eating tools presented on the table, and the waitress asked us if we wanted tea.
The dining room
The tart itself is very buttery, the abalone provides an interesting spongy texture, decent amuse bosche.
White cloud pork hand
The dining roomChinese Barbecue Pork(chop suey) with Honey Glaze
The pork served here is quite different from your every day chop suy in that it is much fattier, thus more succlent. The honey glaze is too sweet for my taste, but the acid accompanying the honey is a bright point. Overall, the dish is delishes, the only complain is that there is no char grill flavor on the pork.
Abalone Tart
The tart itself is very buttery, the abalone provides an interesting spongy texture, decent amuse bosche.
White cloud pork hand
The skin is very gelatinized. The meat posses firm texture, and the taste is simply salt and white pepper.
Foie gras with abalone sauce, one of the most memorable item of the lunch.
Foie gras with abalone sauce, one of the most memorable item of the lunch.
The foie gras was slowly cooked in the abalone sauce, melts in the mouth with a thick flavor
Steamed scallop with tofu and plum sauce
pee pau duck
Steamed scallop with tofu and plum sauce
The little acidity in the plum sauce marries well with the scallop and tofu.
pee pau duckThis is similar with the roast duck you purchase on HK street, but with a very crispy skin.
Chinese mustard leave
Long King Heen fried rice
Mango, grapefruit, and tapioca balls in a milk sauce.
Chinese mustard leave
Long King Heen fried riceThe fried rice is composed of lobster and dried scallop. The rice itself is disappointing, since it is quite wet.
Mango, grapefruit, and tapioca balls in a milk sauce.
The tapioca balls were nicely done. Overall, Lei garden does a better job on this dessert.
Petit four chinese style: Walnut Puff , Osmanthus and Goji Jelly, Bean Cake
Overall, Lung King Heen produces very high quality chinese dishes, it is hard to find another chinese restaurant whose production can top Lun King Heen consistently. How does Lung King Heen compare with other 3 star establishment? Taste and texture wise, Lung King Heen lacks the complexity and multidimensions that the food of Jean George and Thomas Keller always possess, but stands strong against Michelin one star restaurants.
Petit four chinese style: Walnut Puff , Osmanthus and Goji Jelly, Bean CakeOverall, Lung King Heen produces very high quality chinese dishes, it is hard to find another chinese restaurant whose production can top Lun King Heen consistently. How does Lung King Heen compare with other 3 star establishment? Taste and texture wise, Lung King Heen lacks the complexity and multidimensions that the food of Jean George and Thomas Keller always possess, but stands strong against Michelin one star restaurants.
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