For my 30th birthday, I chose to have my birthday lunch at Lung King Heen because it was the first Chinese restaurant in Hong Kong to be awarded 3 Michelin stars. Procuring a last minute reservation at Lung King Heen was tough since I only decided on the restaurant the week before. Luckily I managed to get a 2pm reservation on the day of my birthday and a window seat to boot! When I made the reservation, I had the receptionist email a menu to me so that I can preorder my dishes first. In Hong Kong, if you do not pre-order there is a good chance the item will be sold out, as hubby and I have experienced many times. A plus for Lung King Heen is that during lunch, their dinner menu is available as well as a dimsum/lunch menu.
The day before our lunch, I emailed Lung King Heen with my selections. On the day of my selections were served tasting menu style.
Lung King Heen’s Signature Steamed Lobster and Scallop Dumpling at $35HKD ($5USD). 10/10 for taste. Then again you really can’t go wrong with just lobster, shrimp, scallop, and no other fillers.
Lung King Heen’s Signature Baked Whole Abalone Puff with Diced Chicken at $48HKD per piece ($7 USD). Not impressed with this dish. The abalone was too chewy, I prefer fresh abalone to the dried ones. 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 at $250HKD ($32 USD). 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.
Braised Shark’s Fin with Fresh Crab Meat at $360HKD ($47USD). This was amazing. No need for the red vinegar as there was no fishiness. In fact it tasted better without vinegar than with. The flavor, texture, and richness of this soup was out of this world. 10/10 for taste.
Lung King Heen’s Signature Baked Crab Shell stuffed with Onion and Fresh Crab Meat in Lobster Sauce(per person) $160HKD ($20USD). This was too rich and fatty for my taste, but hubby enjoyed it. 5/10 for taste.
Lung King Heen’s Signature Crispy Scallops with Fresh Pear $180HKD ($23USD). A very unique way of having scallops. It came with salt and pepper and this citrus dip that you can try for two very different takes. 9/10 for taste.
Sautéed Vegetables, Mushrooms and Fungus in Pumpkin $180HKD ($20USD). I ordered this dish because the Chinese name sounds very lucky even though I don’t happen to like pumpkin. However, this dish was a winner. The pumpkin was sweet and not too mushy or firm. The various mushroom was extremely fresh and full flavored, and the broccoli was not forgotten by the chefs. 10/10 for taste.
Lung King Heen’s Signature Double-Boiled Egg White Milk Custard with Bird’s Nest $120HKD ($16USD). The description did not include ginger so it was an unpleasant surprise. This is not as good as Yee Shun’s double boiled milk. No need to waste your money here. We also ordered the Sweetened Walnut Cream with Crystal Seaweed Jelly which was fantastic.
Complimentary desserts were served as well and these were delicious.
Other points of note: (1) The service at Lung King Heen was the best I ever had at any Chinese restaurant worldwide. It is on par with Per Se. We had one server poured our tea. another for just clearing away the dishes, and another for just serving the food. Care was taken with the tea, as they were first poured into another cup, before being served into our cup. (2) Many people think the view is spectacular, but Hong Kong has lots of great views. I only live two blocks from the water myself. =P (3) The environment at Lung King Heen is very pleasing as tables are spaced far apart. And the decor, while not earth shattering, is never the less very modern and of high quality.
Overall, the food was either great or okay, with some signature dishes not tasting as good as the non-signature dishes which is rare in HK restaurants. Hubby agrees with my ratings with exception of the crab which he liked and I did not. I would recommend as this is a bargain for a 3 Michelin Star restaurant as total bill for the two of us was around $300USD including 10% service charge. Per Se was $600, so right away it is a bargain.
Location: On the Fourth floor of the Four Seasons Hotel, 8 Finance Street