We couldn't have picked a more beautiful day to enjoy the great view of the clear sky and the buildings across the harbor from the window in the dining area, as we sat right in the middle of the room. The menu has already been picked for us along with wine pairings so it saved us the trouble of even taking a look at the menu.
We all took the first bite at the baked bun in the middle of our platter at the same time and had this surprise expression on our faces - we were expecting a barbecued pork/charsiu filling inside (as it's usually done for this kind of bun), but instead it was vegetables and black truffles for the vegetarian version (黑松露素菜焗雪山包). It was super delicious - I could even say it's better than the original version with the clean and fresh veggie flavors and the unmistakable truffle aroma.
More photos on my Flickr page: https://www.flickr.com/photos/g4gary/sets/72157656574274571
(Lunch courtesy of The Four Seasons Hong Kong)
When? July 30 2015
Where? Lung King Heen at The Four Seasons, 8 Finance Street, Central, Hong Kong
Menu Highlights? Braised e-fu noodles with black truffles and shredded chicken in superior pottage
Grace Vineyard Tasya's Reserve Chardonnay 2011
Chateau Bolongbao Reserve 2010
Krug Grande Cuvee MV
Hwayo 41º Soju
Lychee Honey Liqueur, Wufeng Farmers' Association