Some trivia:
The dining room with majestic view.
We had "National Day Fireworks Dinner" menu, a 7-dishes menu including a wine menu.
Starting with a long and quite serious fireworks viewed from the top of the Four Seasons terrace...
Lung King Heen appetizer selection - Crispy Suckling Pig, Barbecued Pork with Honey, Fried Scallop with String Bean, washed down with Auxerrois Vieilles Vignes Dom. Mann, France 2007
Braised Shark’s Fin Soup with Bamboo Piths and Shredded Chicken
Simmered Prawns in Supreme Broth, washed down with Twinwoods Chardonnay, Australia 2009
Braised Fresh Abalone Cube with Star Garoupa Fillet in Supreme Oyster Sauce, washed down with Riesling Grunsilber, Schloss Vollrads, Germany 2008
Wok-Fried Diced Beef Tenderloin with Lily Bulbs and Green Peppers in Black Bean Sauce, washed down with Château Roque Le Mayne, Bordeaux, France 2006
Fried Rice with Fresh Crab Meat, Mushrooms and Vegetables; unfortunately, in the midst of enjoyment I forgot to take a picture...
Chilled Mango and Sago Cream with Pomelo, washed down with Muscat De Beaumes de Venise Dom. Coyeux, France 2003
Ending up with a standard petits-fours.
The restaurant wine list is very subtle, but some choices are difficult to comprehend, such as Petrus 1970...
All dishes were with a clean flavors, precise spicing, well cooked, tasty and with wonderful silky texture and lingering aftertaste. The only thing I didn't like was the shark’s fin soup; but maybe this was subconscious political decision:-)
Wok dish was quite ordinary and I was not expecting this at three-starred restaurant.
The wine paring was remarkable and frankly, it has been a big experience and an eye opener.
Highly Recommended.
Rating: 9.3 (out of 10.0)
Lung King Heen
Four Seasons Hotel
8 Finance Street
Central
Hong Kong
China
- Lung King Heen is on the fourth floor of the Four Seasons hotel;
- It has a majestic view over the HK harbor;
- It has very comfortable chairs;
- It is the only Chinese restaurant in the world that got Michelin 3 Star rating;
- It was a The National Day of the People's Republic of China: Friday, 1 October 2010;
- You want more? The former dim sum master Mak Pui Gor now works at Tim Ho Wan.
The dining room with majestic view.
We had "National Day Fireworks Dinner" menu, a 7-dishes menu including a wine menu.
Starting with a long and quite serious fireworks viewed from the top of the Four Seasons terrace...
Lung King Heen appetizer selection - Crispy Suckling Pig, Barbecued Pork with Honey, Fried Scallop with String Bean, washed down with Auxerrois Vieilles Vignes Dom. Mann, France 2007
Braised Shark’s Fin Soup with Bamboo Piths and Shredded Chicken
Simmered Prawns in Supreme Broth, washed down with Twinwoods Chardonnay, Australia 2009
Braised Fresh Abalone Cube with Star Garoupa Fillet in Supreme Oyster Sauce, washed down with Riesling Grunsilber, Schloss Vollrads, Germany 2008
Wok-Fried Diced Beef Tenderloin with Lily Bulbs and Green Peppers in Black Bean Sauce, washed down with Château Roque Le Mayne, Bordeaux, France 2006
Fried Rice with Fresh Crab Meat, Mushrooms and Vegetables; unfortunately, in the midst of enjoyment I forgot to take a picture...
Chilled Mango and Sago Cream with Pomelo, washed down with Muscat De Beaumes de Venise Dom. Coyeux, France 2003
Ending up with a standard petits-fours.
The restaurant wine list is very subtle, but some choices are difficult to comprehend, such as Petrus 1970...
All dishes were with a clean flavors, precise spicing, well cooked, tasty and with wonderful silky texture and lingering aftertaste. The only thing I didn't like was the shark’s fin soup; but maybe this was subconscious political decision:-)
Wok dish was quite ordinary and I was not expecting this at three-starred restaurant.
The wine paring was remarkable and frankly, it has been a big experience and an eye opener.
Highly Recommended.
Rating: 9.3 (out of 10.0)
Lung King Heen
Four Seasons Hotel
8 Finance Street
Central
Hong Kong
China
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