I came here with my husband, G for my 30th birthday lunch. When I made my reservation, I had the receptionist email me their menu so that I can preorder my dishes. In many higher end Chinese restaurants in Hong Kong, if you do not pre-order certain dishes there is a good chance the item will be sold out. G and I experienced this many times at so we almost always preorder when dining at those restaurants. A plus for Lung King Heen is that during lunch, their dinner menu is available as well as a dimsum menu.
The day before our lunch, I emailed Lung King Heen with my selections. On the day of, everything was served to us tasting menu style.
Lung King Heen’s Signature Steamed Lobster and Scallop Dumpling. 10/10 for taste. Then again you really can’t go wrong with fresh lobster, fresh shrimp, fresh scallop, and no other fillers.~
Lung King Heen’s Signature Baked Whole Abalone Puff with Diced Chicken. Did not like this dish. The reconstituted dried abalone was too chewy. I prefer fresh abalone. Flavor is just okay, but lots of people love this dish. 5/10 for taste.
Signature Braised Whole South African Fresh Abalone in Supreme Oyster Sauce. Very tiny abalone and just okay in terms of taste as it was too chewy for me despite the fact that it was fresh abalone. 5/10 for taste.
Their Braised Shark’s Fin with Fresh Crab Meat was scrumptious. Top of the line shark fin soup with no resemblance to the shark fin soup that is served at most Chinese weddings. This soup is no longer on the menu due to the shark fin ban in all of Four Season’s restaurants.
Lung King Heen’s Signature Baked Crab Shell stuffed with Onion and Fresh Crab Meat in Lobster Sauce was too heavy for my liking. However, G really enjoyed this.
Our token vegetable dish was not so token after all. G and I ate this eagerly and polished off the entire dish of pumpkin stuffed with mushrooms, veggies, and nuts. 9/10 for taste.
Lung King Heen’s Signature Crispy Scallops with Fresh Pear was very interesting. It came with salt and pepper dip and a citrus dip that you can try for two very different takes on the scallops. 7/10 for taste.
Lung King Heen’s Signature Double-Boiled Egg White Milk Custard with Bird’s Nest. Good, but not as good as Yee Shun’s plain double boiled milk custard. We also ordered the Sweetened Walnut Cream with Crystal Seaweed Jelly which was fantastic.
The complimentary desserts was delicious especially the osmanthus jelly which is heads and shoulders above Tim Ho Wan’s already great version.
Note: (1) The service at Lung King Heen was the best I ever had at any Chinese restaurant worldwide. We had one server poured our tea. another for just clearing away the dishes, and another for just serving the food. Extra care was taken with the tea, as they were first poured into another cup, before being served into our cup. (2) The view is pretty good especially if you reserve early and get a table by the window.
Lung King Heen is located on the fourth floor of the Four Seasons Hotel, 8 Finance Street, Hong Kong. Plan to spend upwards of $150USD per person, unless you are there for dim sum only which would cost approximately $60per person.