Lung King Heen
8 Finance St., Hong Kong
+852 3196 8888; fourseasons.com/hongkong/restaurants/lung_king_heen
The Pitch Unsurprisingly, decent dim sum dishes are a dime a dozen in Hong Kong. Turn any corner on the island itself or, more likely, Kowloon and you’ll find some hole in the wall, established diner or street-side stall selling the best har gow or shumai you’ve ever had. But to experience something truly ethereal — peak Cantonese, basically — ride the elevator up to the fourth floor of the Four Seasons hotel and take a seat in the stunning dining room that is Lung King Heen, the first Chinese restaurant in the world to receive three Michelin stars. It’s here you’ll discover so much more than cha sou bao or rice noodle rolls. In short, it’s a revelation. If the prim-and-proper dining room isn’t enough of a clue, this is not push-cart dim sum from your local Chinatown haunt. This is precise, perfectionist cooking, and while the menu skews high-end (hello, steamed foie gras flavoured with abalone sauce and goose web) this is a luxury experience that is definitively worth the cost.
What We Love Executive chef Chan Yan Tak does not take his job lightly. Chan and his expert team use traditional Cantonese ingredients in unexpected and delightful ways, reinventing not just the concept of dim sum, but of Chinese food as a whole. Seafood, naturally, is the speciality. Try the wok-fried shrimp with a springy green-pea puree.
Don’t Miss It would be impossible for any diner to miss it, but the restaurant’s sight lines, which are referred to as the “view of the dragon,” offer stunning views of Hong Kong’s bustling harbour and ever-growing skyline. (Crane your neck a bit more and you’ll also notice the 128-seat room’s silver-leaf ceiling. No detail spared, here.) It’s an oasis of calm from the bustling HK streets below.
Lunch from $60; dinner from $80