Lung King Heen Restaurant Review, Hong Kong
Posted by Food Nut
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We recently visited China and ate some of the best Chinese Food we have ever had. This week, we will put up several reviews highlighting our visit.
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Lung King Heen (View of the Dragon) is the top rated Michelin restaurant in Hong Kong, with 3 stars, making this like the French Laundry of Hong Kong. It is located on the fourth floor of the posh Four Seasons Hotel on Hong Kong Island, part of the ultra high end IFC shopping complex. Needless to say, we highly anticipated dining here.
The restaurant serves contemporary Cantonese Chinese cuisine using the freshest local ingredients. We came for lunch, which adds a limited dim sum list to their standard menu. We attempted to sample items off both menus, concentrating on items marked as a specialty.
Decor, Vibe – Elegant, open decor with lots of glass and silver that highlights the great harbor view they have. Mostly locals and a couple tourists were dining. Several bigger parties and regulars. Mostly people in their 40’s and 50’s.
Menu Pictures
Picks:
Steamed Rice Rolls with Lobster in Black Bean Sauce (HK$7.8 to US$1 – HK$90) – kicked up a basic dish with lots of tender fresh lobster. This dish also had pea shoots, adding to this complex flavored noodle.
Steamed Lobster and Scallop Dumplings (HK$68) came with 2 very good individually steamed dumplings filled with lobster and scallops, and a shrimp on top. Very luxurious.
Crispy Turnip Puffs with Lotus Root (HK$45) was the best we have had and it looked great. Perfect texture, crisphy outside, very smooth, a bite of lotus flavor.
Steamed Fried Rice with diced abalone wrapped in Lotus leaf (HK$80) was a single huge lotus wrapped delicious rice dish that even had high quality abalone in it.
Barbecued Suckling Pig (HK$240) was a beautiful dish. The crispy skin was incredibly even. They had shaved some fat from the bottom of the skin and also placed a thin bun in the middle. Very tasty and a surprisingly big dish.
Braised Shark’s Fin with Fresh Crab Meat (HK$320) had extremely clear broth and a ton of crab meat. Lots of very good intense flavor.
Crispy Pigeon (HK$80) was a reasonably priced but small squab with good flavor. Cooked very well, was probably frozen as they strictly adhered to bird flu guidelines of no live poultry.
Double Boiled Superior Bird’s Nest served with Almond Cream, Coconut milk, and crystal sugar (HK$450) was a decadent, almost US$60 dessert that I had to try. It was awesome. The birds nest had a very smooth texture and I was able to blend in my desired level of high quality add ins.
Dessert Sampler (HK$80) consisted of 5 items from their dessert menu, Chilled Coffee pudding layers, Baked Walnut puff, Chilled Mango and Sago Cream with Pomelo, Chilled Osmanthus rolls flavored with green tea, and Sweetened almond crea with egg white. All items were very good.
We also got the complimentary desserts with awesome but delicate lotus seed paste filled pastries and multilayered coconut pudding.
OK:
Steamed Shanghainese Pork Dumplings with crab meat (HK$48) came with 4 elegantly decorated dumplings. Having come from Shanghai a couple days prior, we tasted better ones for a lot less.
Wok-Seared Turnip Pudding with Conpoy and Black Mushrooms (HK$48) was a decidedly average dish. A clinker, nothing special to it.
Pans:
None
Lung King Heen had top notch service, with our tea cups never empty. All the servers were extremely knowledgeable, courteous, and could recite how each dish was prepared. It is clear that the Michelin inspectors value highly, a stylish restaurant and tip top service. There was no need to spend thousands of dollars or be a regular to get outstanding service.
Other restaurants may make a particular dish better, but few could put together the combination of excellent food, service, and atmosphere. We would have no hesitation coming back on our next trip to Hong Kong. This is definitely a place to be experienced. I have not been to a Chinese restaurants of this caliber in the US.
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Overall Rating: 
(Extraordinary!)
Come Back? 
| Food Rating: | (Excellent) |
| Service Rating: |  (Super) |
| Atmosphere Rating: | (Extraordinary) |
| Value Rating: | (Good) |
Guide: 0 = poor, 1 = Fair/Average, 2 = Good, 2.5 = Very Good, 3 = Excellent , 4 = Extraordinary
| Alcohol: | Full Bar |
| Attire: | Dressy |
| Hours: | Daily 7-10am, 6-1030pm. Sun 1130am-3pm. Mon-Sat Noon-230pm |
| Parking: | Paid Valet |
| Reservations: | Yes |
| Prices: | HK$45 - HK$980 - 10% service charge |
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2 Responses to “Lung King Heen Restaurant Review, Hong Kong”
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July 21st, 2009 at 8:07 am
Very very unimpressed with Lung King Heen. Had the executive set menu lunch today. At $430 per head, the food, the service and the decor are all very average. The dim sum is not any different to any other ‘good’ restaurant. The scallops fried rice was dry. The goose was fatty. The soup was tasteless. The service was poor (did not refill teas, and tea pots were not on the table). There is no effort on presentation and no effort on explaining what each dish is.
An absolute disappointment. There is nothing special about the place. How did it ever get 3 stars?
February 26th, 2010 at 12:56 pm
[...] we have had in a Chinese restaurant is at high end places outside the US, including 3 Michelin star Lung King Heen. Chinese restaurants in the US simply are not in the same high end fine dining realm and hence do [...]