Mon to Sat, 12:00 noon - 2:30 pm; Sun, 11:30 am - 3:00 pm
Mon to Sun, 6:00 pm -10:30 pm
1room for 14
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Lung King Heen roast chicken
Wok-fried prawns with organic black garlic and dried chili
Steamed duck liver flavoured with abalone sauce
Located in the Four Seasons, you wouldn’t expect anything less from Lung King Heen than floor-to-ceiling windows, polished timber floors and comfortably large tables, generously spaced for comfort and privacy. The restaurant’s prime harbour-front position offers magnificent views of Victoria Harbour, whichever side of the dining room you’re on. During the day, natural light floods the room, and at night, it’s softly lit, with Hong Kong’s glittery skyline as the backdrop.
Faultless Cantonese fare is the order of the day at Lung King Heen. The array of traditional culinary offerings is complemented with successful innovations that are still founded firmly in classical technique. To start, we had the steamed duck liver flavoured with abalone sauce. A departure from the usual pan-fried variety, the gentle steaming emphasised the liver’s silky texture, which was further enhanced by the rich abalone sauce. The slight umami of the sauce added complexity to the already enjoyable buttery flavours. Proudly bearing the restaurant’s name, the Lung King Heen Roasted Chicken was a tender, juicy delight, with a delicate and impressively crisp skin that had been roasted to a beautiful, maple hue. The wok-fried prawns with organic black garlic and dried chilli featured just-cooked, de-shelled prawns with a spicy kick, and the combination of black garlic, shallots, chilli and black beans was simply addictive. The wok-fried spring beans with preserved vegetables may have been better if they had a little more bite, but the flavours were balanced and it managed to steer clear of the common fault of greasiness. The dessert selection included interesting takes on classics, such as glutinous rice dumplings stuffed with olive seeds and lotus seed paste, which was a lighter and more refreshing alternative to the usual black sesame or peanut fillings.
The wine list is the result of obvious consideration and knowledge, which is rare for a Chinese restaurant. Some lesser-known regions, such as Sardinia in Italy, were represented, alongside renowned labels from Bordeaux and Burgundy. A premium tea selection was also available, including hard-to-find vintage teas.
The staff worked swiftly and seamlessly, and displayed a genuine interest in ensuring the enjoyment and comfort of all diners. They were omnipresent without ever seeming intrusive; dishes were served with adequate explanation and always with a smile.
A meal for two with wine costs about HK$600. Lung King Heen offers lunch and dinner sets, but the a la carte menu is also brilliant value given the exceptional quality of food and service.