Opened in 2011 with The Ritz-Carlton, Hong Kong, Lung Heights was awarded a Michelin star four months later and a second star at the end of 2012. To this day, Long Heen has always been one of the most extraordinary high-end restaurants in Hong Kong.
Since Liu Binglei became the opening chef, he has contributed a lot of ideas to the restaurant's menu. He has over 36 years of kitchen experience, having worked at The Peninsula Beijing, The Peninsula Hong Kong, The Garden Hotel Guangzhou and Dubai International Hotel. The vegetarian vermicelli mixed vegetable soup and stir-fried lotus root slices he made are a must, and many diners come here.
The restaurant's original menu included the ever-popular Spanish black pork barbecued pork, stewed chicken with coconut bean maw, steamed crab claws with Huadiao protein, honey-flavored mushroom tricolor vegetables, abalone and fragrant lotus leaves, etc. It was these dishes that earned Tenlong a Michelin star four months later.
Take the most famous barbecued Spanish black pork barbecued pork, for example, from the ingredients to the presentation and serving. Only the shoulders of Spanish black pork with beautiful snowflakes are used in the dish, and the uniform fat distribution will melt during the firing process to maintain a warm and fragrant taste, and the oil is fragrant but not greasy, and the meat is juicy and full. Seasoning is also the chef's skill, and the addition of a little osmanthus sauce is simple and precise, making this roasted taste gorgeous and refined.
His famous soup original coconut fish maw stewed chicken is also full of heat, with the whole coconut added to the soup stock on the basket steaming, the soup color is bright and sweet, salty and delicious, very moisturizing throat, it is said that the sweetness of coconut in winter and summer is different, but this soup can maintain a consistent taste, it can be seen that the master is very particular about the seasoning ratio.
Of course, you can also taste the precious ingredients here - such as Purnier caviar (15g), with suckling pig pieces, cheese silver cod, sesame jellyfish frozen abalone shreds, and a glass of 2009 Dom Pérignon champagne for only 892 yuan per person.
The restaurant's décor is designed by the renowned Japanese design company Spin, and the most impressive thing is that the neatly stacked bottles of wine on both sides of the aisle are inlaid into floor-to-ceiling glass mezzanines, embellished with feather-like sequins. Floor-to-ceiling windows offer bustling ocean views from the 102nd floor, but window seats are highly sought-after and it's safe to book two weeks in advance. The service is thoughtful and meticulous, the waiter will give each guest a menu, if there are foreign guests together, the waiter will introduce the dishes in Chinese and English, and will also recommend half or Chinese dishes according to the number of people. It is very diligent to add water and change bones, but the presentation is not exquisite enough, and the taste is not as good as Xintuxuan, but fortunately, it is blessed by beautiful scenery. It is worth noting that the corkage fee for bringing your own alcohol is relatively high, with a corkage fee of HK$500 per bottle for 750ml champagne and HK$1,000 per bottle for liquor, and you can only bring up to 500ml.
