The best Cantonese restaurant in Hong Kong is the Four Seasons Hotel Lung King Heen. At present, there are only four Chinese restaurants in the world that have been selected for three Michelin stars: Lung King Heen Hong Kong, Tang Court Hong Kong, Tang Court Shanghai, and Macau 8 Restaurants. Since the Michelin Guide landed in Hong Kong in 2009, Lung King Heen has been firmly seated in the three-star throne.
As the world's culinary capital, Hong Kong's Cantonese cuisine is significantly better than that of the mainland, and even Guangzhou is hard to match, and Lung King Heen is firmly at the top of the world's Chinese cuisine, making it one of the most difficult restaurants in Hong Kong to book. Not only is the food amazing, but the dim sum is also extraordinary. It should be reminded that Lung King Heen still provides morning tea service in the lunch market, and popular signature dim sum such as Long Tai Tai Steamed Dumplings, Abalone and Chicken Cakes, and Shrimp Dumplings are only available in the lunch market.
Chef Chan An-tak is the soul of the restaurant, and many of the dim sum he has created are industry firsts and benchmarks. Chef Chan's signature dim sum is Chef Chan's dim sum, and after he created these two dim sums, countless restaurants have followed suit, but none of them can surpass the original deity. In the past, there was no abalone crispy crisp, just crispy cakes in the pastry shop. On a whim, Chen Ende stacked the braised abalone on top of the egg tart, and filled the abalone and the egg tart with chicken kernels, so that when eating, it can taste the springy, tender and crispy taste. The original abalone fish maw cake in The Peninsula Hotel's Jialin Building is borrowed from the practice of Long Jingxuan. In the past, soup dumplings only had meat filling and dough, but Chen Ende filled the filling with precious ingredients such as abalone, sea cucumber and fish maw, and decorated them with gold leaf on the top to show their premium, so that there are now a variety of fillings on the market, and the soup dumplings are vivid and vivid. The Langham Tang Pavilion's Liao Shen Soup Dumplings and Shangri-La Summer Palace's Coconut Abalone Soup Dumplings were all influenced by this.
Long Jingxuan's dim sum is willing to use ingredients and seasoned properly, and the taste is proud of the stars in the hotel restaurants. Dragon Prince Steamed Dumplings is Long Jingxuan's dim sum brand. A single dim sum sits in a small steamer, the filling is a combination of lobster, scallops, and the umami of the eastern star grouper, and there is a fresh shrimp on the top. Songzi barbecued pork pineapple bun is also unforgettable, this is the perfect combination of pineapple bun and barbecued pork bun, the amount of barbecued pork filling is real, the fat and thin are just right, a bite is salty and sweet, and pine nuts are added innovatively, so that the nutty aroma of the whole bun is rich, and the overall taste is richer.
There is also a dish of dragon belt jade pear that is available all day long, except in Lung King Xuan and Xin Tu Xuan, there is no third product in Hong Kong. It was made by Chan during his time at the Regent Hotel (now InterContinental Hong Kong) and was put on the menu of Lung King Heen after much consideration. There are 8 pieces of this dish in one case, and you can choose half a case. It looks like a small frost-white semicircle on the outside, but it is actually made of sweet and fresh pears underneath, with scallops and shrimp glue on top, and then fried. Fresh and juicy, fresh and not greasy, it can be described as the best sublimation of seafood and fruits.
Long Jingxuan's back kitchen has a stable team of 40 people, and the front office waiters are about 35 people, and the service has been very stable. From seating to checkout, it can reflect appropriateness and professionalism. 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. The waiter is very discerning, and the details such as changing the bone plate and adding water need not be said, and even the utensils will be moved to the left-handed guest's habitual hand, so that the customer can concentrate on enjoying the meal. The rhythm of serving is also well controlled, not sparse and not stacked on the table at one time, and the plate will be changed immediately after each dish.
Located on the 4th floor of the Four Seasons Hotel, Long King Xuan is a transparent and bright glass table with a square table for 4 people, with spotless tops and pure brown chairs without excessive decoration. The view of the restaurant is very good, and from any position of the restaurant, you can see the Central Ferris wheel, a famous attraction in Hong Kong. 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 corkage fee varies depending on the type and capacity of the wine, so it is recommended to list them specifically to confirm the corkage fee.
It is important to note that the dim sum menu in hotel restaurants is often not fixed and will be updated from time to time. In addition to seasonal dim sum, it also varies slightly from day to day, so it is recommended to check with the restaurant for details to enjoy the best food.
*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.
Tipping habits: When locals give a reward to a waiter for their service, the customer will not take back a few dollars or coins in change.
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 a corkage fee will be charged 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.
