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Lung King Heen
-
Address:
Four Seasons Hotel, Central
中環金融街8號四季酒店 - Telephone: 3196-8880
- District: Central
- Cuisine: Chinese Guangdong
Restaurant Info
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Credit Cards:
- Visa
- Mastercard
- American Express
- Diners Club
- JCB
- Opening Hours: M-Sa 12:00-14:30, 18:00-22:30, Su & Ph 11:30-15:00, 18:00-22:30
- Nearby Parking: Yes
- Valet Parking: Yes
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: Yes
- Corkage Fee: 500
- Can accommodate large group: Yes
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: Yes
- Dress Code: Smart Casual
- Post 11pm order: No
- Al Fresco: No
Signature Dishes
Crispy Scallops with Fresh Pear, Steamed Duck Liver in Abalone Sauce and Fish Maw, and the delectable Lung King Heen Crispy Chicken
Restaurant Ambiance
Lung King Heen, meaning ‘view of the dragon’, is a beautifully designed restaurant dominated by silver and glass features to replicate the glitter of the dramatic skyline of Hong Kong.
Articles
Michelin Chefs Discuss Chinese New Year Cuisine
10.02.2010
Chinese New Year is marked by gathering with family and friends for gastronomic indulgences, but not just any delicious dish will do. Dishes are often chosen for their symbolic meanings that results from the language itself, for example the word for 'fish' also sounds like the word for 'wish' and 'abundance'.
Meet your Maker - Chan Yan Tak
11.02.2009
The executive chef of Lung King Heen, Chan Yan Tak, recently became the world's first Chinese chef to be awarded three Michelin stars. As you can imagine the world's media turned its attention on this diminutive chef, however instead of embracing the limelight he has largely shied away from it, preferring to be in the kitchen with his team.
26 June 2009
26.06.2009
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Hong Kong's Dai Pai Dongs
24.03.2010
Dai Pai Dongs, literally translated as "large license stalls", are street food stalls that the Government licensed to retired civil servants to operate in the 1950s. These licenses are larger in size than the traditional food licenses, thus the name.
Reviews
三星體驗
smallhead | Sep 5 2011
因為食友反應熱烈而館子每晚只可安排兩席，多謝 KC 一個月內六訪（一次試菜，五次來為大家安排飯局）「龍景軒」為大家打點安排，小女子有幸在五月廿三日參加五月內的第五回三星宴。
開胃小吃香茅烤麩... 不大覺有香茅味，倒是嚐到香麻油味。
蜜汁燒豬軟骨（例牌 $180，這晚我們一檯十二人，份量我猜是雙例罷。以下菜式的價錢和份量相同。），做法和味道如蜜汁叉燒，只是部位用了豬軟骨。因為剛剛之前兩天到過「港島廳」，所以吃的時候常把這兩店比較，和「港島廳」的叉燒比，我較愛吃這一道，肉質較有質感，蜜汁和肉味平衡，不會太重蜜味完全遮蓋了肉本身的味道。
沙薑豬仔手（$100），豬皮很軟滑，夠腍夠入味，輕輕吮咬便可把骨褪去。
吊燒炒齡鴿（$100 一隻），每人半隻。炸的夠香脆，不過鴿子個子小，肉不厚，這個以我之見略為乾了少許肉顯得不夠嫩滑。吃乳鴿最經典是在「楓林小館」全隻上免斬，好像在吃一只小春雞，皮脆肉嫩多汁，連骨頭也滿有味道。鴿頭和尾已去掉，欣賞不到食友吃掉全檯鴿頭的能耐。
龍帶玉梨香（$180），和「港島廳」的梨香炸釀帶子相似，也是帶子、蝦膠和啤梨薄片的組合。這兒的做法似是以梨子片包裹著帶子和蝦膠，而且有一層脆漿。這菜梨子的味很突出，但不大嚐到帶子的鮮，且脆漿也嫌厚了一點。我較愛「港島廳」的版本。
鮑粒焗釀響螺（$120 一只），也可加 $50 換作龍蝦汁焗釀蟹蓋，當然以小女子會計算的性格，未知店子底蘊還是作基本消費穩當。這釀響螺材料很豐富，塞的滿滿的，要挖深入點才不會走寶浪費。
材料當然有鮑粒和響螺粒，還有洋蔥粒，醬汁是有點香辣的葡汁。同意食友的感覺，葡汁味太搶，蓋過了鮑魚粒和響螺粒本身的鮮味！食友小 Meg 分了一點釀蟹蓋的蟹肉給我嚐一嚐，我倆一致覺得味道和質感像罐頭蟹肉！
龍景脆皮雞（$420 一只），上次朋友們覺得「港島廳」的脆皮雞一般，這雞更是水準以下。「港島廳」的脆皮雞雞皮薄而脆皮下沒多餘的黃色脂肪，這雞皮炸的不夠脆，正確來說是有點腍，而且雞肉偏乾和粗糙（其實本人覺得「港島廳」的脆皮雞的肉質不錯），雞味當然也不顯。這隻雞最後也吃剩了，也沒有食友把它打包帶回家！
香甜芥辣骨（$160），以日本山葵和蜜糖作醬汁。嘻嘻，我覺得這排骨蠻好吃，脆口而肉質不乾韌，醬汁掛在肉上，沒有一大攤漿糊留在碟上。
紅燒澳洲和牛面肉（$240），這牛面肉比「港島廳」的好吃，因為「港島廳」的牛面肉是用鍋炆的，做到腍身入味的難度較低，這個不是是燴還是扣還是什麼，大塊完整的牛面肉肌理分明，肉質軟滑中帶點嚼勁，入口黏黏的膠質很豐富，是十分精彩美味的演繹。
玉液銀杏扒鮮腐竹，大家也很欣賞的一道，炒蛋白燴銀杏杞子鮮腐皮，腐皮滑又富豆香。
香蔥紅油水餃，也是大家都喜歡的一道，餃皮滑有彈性，醬汁有有蒜粒的辛香又滲出花椒的麻辣，不過大家也同意蝦肉多了一點（大概是蝦肉比豬肉感覺上貴氣一點），喚香蔥紅油蝦餃較貼切。
XO 醬煎陳村粉，這個煎陳村粉看來像韓式泡菜煎餅，入口又有點像煎腸粉。一檯有兩大塊，大家戰鬥至此也有九成飽，最後剩下半個打包。
在 facebook 貼了這照片，朋友問什麼是陳村粉...嗯，嘻嘻，我其實不清楚，就在網上搜查了一番，得出的結果是：陳村粉是順德陳村人黃但于1927年創制的，傳統做法是用青石石磨把大米磨成漿，把米粉漿淋在鋪在蒸爐上的布，蒸出來。陳村粉的特質是薄、爽、滑、軟。數年前順德區質量技術監督局為了維持陳村粉的質素，制定了《陳村粉技術規範（草案）》，併發出通知，要求區內生產陳村粉的廠家以此為參照，三個重要的特點：一是米香味濃郁，二是厚度很薄，只有0.5~0.7毫米，而普通粉的厚度都在1毫米以 上，三是陳村粉的韌性適中，比普通粉好，柔韌性十足而又嫩滑。不過我想，其實最重要是不要添加化學品....
這夜的菜式全都是餐牌內的大廚陳恩德推介，不過餐牌頁數不少，而每一頁都有三數款大廚陳恩德推介 ^^！因為之前 KC 已經在這兒辦了四晚飯局，所以這夜的菜式是其他食友口中得分最高的生還者。當然陳師傅還有其他鮑、參、燕窩、花膠推介，但預算所限，已經盡量讓大家嚐了不少招牌菜。
最後以四款甜點作結 - 棗茸酥，皮嫌硬不夠酥化。楓葉奶皇酥，味道像半島「嘉麟樓」的酥皮奶皇月餅，皮微暖入口酥化，奶皇餡的香和餅皮的牛油香很配合又不大甜膩，連不大嗜甜的我也整個吃掉。白兔仔綿花糖和鮮奶甘筍酥。
吃鮮奶甘筍酥前大家都有一個疑問：膱（益）唔膱呢？膱據說是正字，指油肉腐敗、臭。香港人說的油益味，就是那鍋炸油用了很多次沒有換，炸出來的食物有股很重很膩的油脂味。
這鮮奶甘筍酥，據 KC 說第一次吃的時候體質比現時的大，外皮酥脆鬆化，但之後的數次，縮水之餘也有油膱味。這是家高級館子，大概也不會用萬年油，也許是炸的巧夫不好油溫控制不佳，炸出來的食材就有股油膩的味道。而這晚的，不幸地也重油味。而且我可以用叉子把它完好的分切成兩半，可想而知這皮不怎麼酥化。
這晚坐在角落大檯，不是面向海景的位子，以環境和服務來說是不錯，不過以菜式的味道而言好像有點不符米芝蓮三星的盛名，也有食友說這館子中午點心才是三星質素，而晚上的小菜則只算一星級數。個人口味，以差不多的價位（是夜每位消費 $560），我覺得「港島廳」的菜更有水準更對自己口味。
560
OK
very good dim sum
Peech | Apr 27 2011
After my disastrous meal 2 years ago, I laughed at the 3 stars and stayed away. This time I went back just to check out the dim sum. Turns out these were excellent and of very high quality.
Steamed yellow fungus dumplings with wild mushrooms and vegetables (黃耳菜粒野菌粒) - these were actually pretty nice and tasty. The mushroom and veggie fillings were fragrant.
Steamed shrimp dumplings with bamboo shoots (筍尖鮮蝦餃) - I think I counted 11 folds... pretty well done, but I don't think there was much bamboo shoots...
Steamed Japanese pork dumplings with conpoy (黑豚肉元貝粉果) - these upscale Chiuchow dumplings (潮州粉果) were very good. The flavors of conpoy and chives were just delicious.
Steamed Shanghainese pork dumplings with crab meat (蟹肉小籠包) - sigh... exactly the same as last time. None of us detected any taste of crab meat.
Steamed lobster and scallop dumpling (龍太子蒸餃) - a very premium version of the dumpling. Taste-wise it was OK, although I honestly preferred the little shrimp at the top to the lobster. Don't quite understand why the three ingredients got put together in the first place..
Pictures and remainder of review can be found at: http://www.diarygrowingboy.com/2011/04/sweeping-menu.html
230
Good
Three what?
FayBoy | Aug 31 2010
3 stars? It's beyond me. Food is decent but some of the dishes were actually quite average, which is fine if it's not a 3-star restaurant. The team of staff was polite and attentive, but they lack the friendliness of a good restaurant. What I do like, or even love if I may say so, is the dim sum. Maybe it's a different chef? It's almost impossible to get a table for lunch!
400
OK
First rate service
KK Sims | Aug 20 2010
The service here is so good that the great view only slightly surpassess it. It doesn't matter whether you are a hotel guest, a regular or a first-timer, the professional staff just makes you feel welcomed. While I don't think the food is so exceptional that the place deserves 3 stars, it is very, very good. An ideal choice for a relaxing dim sum lunch.
300
Good
An expensive TREAT
Co-M | Aug 16 2010
This is possibly one of the most expensive Chinese lunches I have had recently, but it is so very good. The dim sums are deliciously made: the traditional dim sums are made to perfection, and the more modern (creative) dim sums are all so well made, with layers of tastes all in one mouthful!
The service is prompt, and very polite.
And a great harbourview to boot.
500
Good
Three Stars for what exactly?
paschali | Mar 9 2010
If this is the commonly accepted standard for a three star Michelin restaurant then I haven't missed much. It's not that the food is bad. Far from it. It's good. But that's it. I should be saying "amazing", "marvelous", "unforgettable". But it's none of these. It's simply good. I want to add 'very' but I would be pushing it. Nevertheless it's one saving grace is that for what it claims to be, it's not that expensive. One obvious fault, however, is the service. It's not rude just that annoying super-efficient auto-pilot service. More robotic than subtly human.
2000
Good
Nice view
Alibaba | Oct 15 2009
Took my parents here for dinner last week. They were very impressed. The view was breathtaking on a clear night.
800
Four Seasons
Barney | Oct 15 2009
A little noisy because of the lack of carpet and low ceiling, but overall a very nice Chinese restaurant. Excellent dim sum and not that expensive compared to other hotel Chinese restaurants.
250 for lunch and 600 for dinner
the 3 michelin stars
hippo | Oct 14 2009
Does it deserve 3 stars, the only one in town? It will always be debated, but we come anyway, for the excellent dim sum, the really nice ambiance and sea view, and the 5 star service. Perfect for entertaining clients.
500