Since winning the title of the first Michelin three-star Chinese restaurant in 2008, Lung King Heen has always stood at the top of the world's Chinese restaurants, winning the three-star honor for ten consecutive years, which can be called the temple of Chinese cuisine.

Executive Chef Chen Yande, known as "Uncle De", is undoubtedly a Chinese chef at the pinnacle of Cantonese cuisine. He used to work at the Regent Hotel, and it was during his time at the Regent Hotel that he originally created. The appearance of this dish looks like a small semicircle of frost white, the scallops and shrimp gelatin are delicious, and the sweet and fresh pears are used as a supporting role to enhance the taste of the ingredients. This dish has almost become the label of Lung King Xuan, 480 Hong Kong dollars a case (8 pieces), you can choose half a case.

Uncle De has the courage to innovate, and there are many imitators of the dishes he has developed, such as abalone crisp and gold leaf abalone and cucumber belly dumplings, which have been imitated by countless restaurants, but they are difficult to surpass the deity. In the past, there was no abalone in the past, and the soup dumplings did not have the wide variety of fillings and vivid shapes that they have today. Songzi barbecued pork pineapple bun is also unforgettable. The amount of barbecued pork stuffing is real, the fat and lean are just right, the bite is salty and sweet, and the nutty aroma of pine nuts is strong, and the performance is satisfying. Tim Ho Wan's founder, Mak Kwai Pui, was once the head dim sum chef at Lung King Heen, so Tim Ho Wan's barbecued pork buns are enough to give people a thumbs up.

After taking a seat, from the appetizer to the final dessert, Long Jingxuan can let you relax and experience the exquisite and amazing. The tea is served according to the preferences of each guest, and the hand towel has a faint sandalwood fragrance to avoid the guests from smelling the disinfectant water. After ordering, three kinds of dipping sauces are immediately served: chili sauce, XO sauce, and garlic chili soy sauce, each of which is very delicious to try with chopsticks. The waiter is very discerning, will recommend half a portion according to the number of guests, grasp the rhythm of the dish properly, not sparse and not stacked on the table at one time, each dish will be immediately replaced after eating, dessert will also change chopsticks and spoons, and every time the cup is almost empty, the tea will be full. Naturally intimate but not flattering, it is Long Jingxuan's toughness.

Chicken soup is Lung King Heen's signature soup, which is almost a substitute for braised shark fin. Previously used as a base for shark fin or bird's nest, Danish chicken soup has become a famous chicken soup with shredded chicken, fungus and carrots. Sweet mustard roasted eel is also a must for kitchen seasoning. The mustard eel is crispy and slightly spicy, with a little syrup, the effect of sugar is to highlight the spicy taste, balance the choking feeling, the whole dish is crispy and delicious, and the taste buds feel the layers bloom, which is very exciting. In addition, the black garlic slices and green onions fried Australian beef tenderloin, black truffle lobster spring rolls, etc. are well received, and there is no need to consider that the ingredients are not fresh when ordering at Longjingxuan, and the restaurant puts the quality of the ingredients in the first place, if you don't know what to order, let the waiter recommend it. However, Long Jingxuan's production is not without flaws, and some guests have reported that the performance of wolfberry osmanthus cake and Saqima is mediocre.

The trusted choice ranking recommends going to the lunch market for dining, because Long Jingxuan's dim sum is very good, and many people can order a few to share. For dinner, there are only a few kinds of dim sum such as spring rolls and shrimp toast, so please inquire in advance about the actual availability. The restaurant also has a tea tasting set, where you can eat a dish with a cup of tea, which is a pleasant surprise. However, Long Jingxuan's menu is not updated quickly, which is also criticized.

Located within the Four Seasons Hotel, Long King Heen exudes a modern and classical atmosphere. The restaurant is airy and spacious, with floor-to-ceiling windows offering views of the outside and the Central Ferris wheel visible from any location in the restaurant. It's a pity that the ceiling is not high enough and the atmosphere is insufficient; There is only one private dining room, which can accommodate up to 14 guests and cost as little as HK$20,000. The popularity of Longjingxuan is not fake, the restaurant is open for half a year, but basically can only be booked to a month later, the window and private rooms need to be booked two or three months in advance, and the reservation is generally only delayed for 15 minutes. In contrast, Shanghai Tang Pavilion has a position a day in advance, and the degree of demand is obvious to all. The restaurant reserves some seats for in-house guests every day, and guests can book through the hotel, which will have a higher success rate. In addition, the corkage fee is higher in restaurants, so it is recommended to list the brand of liquor to confirm the corkage fee.

In the past ten years, the list of Hong Kong's Michelin one and two stars has been changed and iterated, but Lung King Heen has not been awarded the star, which shows the stability of its level, and the three Michelin stars are well deserved. For many people, being able to taste Cantonese cuisine at Lung King Xuan is like going to Japan to eat the "God of Sushi". If you can make an appointment, it is completely worth it to make a special trip to Hong Kong for Long King Heen.

*Tips：

Plus 1 service charge: Except for snack bars, tea restaurants and fast food restaurants, most mid-range and above restaurants in Hong Kong are required to charge a 10% service charge for the whole order.

Gratuities: Tips for the waiter's service, usually a few dollars or coins for change will not be taken back by the guest.

茶介&酸菜：即茶位费和餐前小吃的费用。

Corkage fee: Most restaurants in Hong Kong do not allow guests to bring their own drinks, and there is a high corkage fee if you need to bring your own.

Clothing: Gentlemen are not allowed to wear beach sandals, closed-toe shoes, sleeveless tops and shorts.

Non-Smoking Policy: All restaurants in Hong Kong are strictly prohibited.