We couldn’t think of a better way to start our staycation at Four Seasons with lunch at the Michelin-starred Lung King Heen. It seemed like centuries ago since we last set foot here but nothing much has changed at this fine-dining Chinese restaurant – I admired the consistency of execution by Chef Chan Yan-tak and his team.
With only a maximum of two at each table these days we only went for a few dim sum dishes and a couple from the a la carte menu. But the restaurant was flexible enough to allow us to order dishes in smaller portion so we could have more varieties – that’s thumb up to them for such level of service. We started with a few tried and true dim sum dishes, including the abalone puff of course, with the buttery tart filled with minced pork, the whole braised abalone and a brush of sauce on top for an absolutely delightful bite. The barbecued pork bun is done in the contemporary style, baked with the slightly sweet crust on top of the dough with barbecued pork and pine nuts filling in the middle. It’s delivered to us fresh from the oven and was delicious.
The crispy scallops and pear were my favorite dish here and the half-portion with four little pieces was just the right size for the two of us. Again, the dish was delivered to us straight from the kitchen with the perfect combination of scallops, minced shrimp and sweet pear coated in batter and deep-fried for the unique combo of savory, umami and sweet tastes in a pleasing presentation.
“Want some tea?” was not something you would hear often from the sommelier, but when our friend and the somm of the restaurant Bernard spotted us, he dropped by and brought us a couple bottles of Sparkling Tea from
a Danish company. Bla (a blend of Jasmine, White Tea and Darjeeling_ was my favorite among the two with a nice pleasant aroma of chamomile and white flower with just a hint of white tea tartness. Needless to say it worked perfectly well with the delicate Cantonese dishes including Dim Sum – good find for Bernard and his team to introduce this in their drink menu a few years back. The other bottle (Lyserod) was their answer to a rose champagne, with a more profound aroma of hibiscus balanced by the Silver Needle white tea, but I am not too fond of the slightly bitter after taste.
We were going to skip dessert this time but the petit fours of coconut pudding, egg custard cake and chilled sweet sugar cane drink served in mini tea-pot were just the right amount of sweets we needed to wrap up this great meal and to kick-start our weekend of doing nothing.
More photos here: https://www.flickr.com/photos/g4gary/albums/72157715787461336
When? August 29 2020
Where? Lung King Heen, Level 4, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong
Menu Highlights? Crispy Scallops with Fresh Pears and Shrimp Paste
Drink?
Copenhagen Tea Company LYSERØD
Copenhagen Tea Company BLÅ
With only a maximum of two at each table these days we only went for a few dim sum dishes and a couple from the a la carte menu. But the restaurant was flexible enough to allow us to order dishes in smaller portion so we could have more varieties – that’s thumb up to them for such level of service. We started with a few tried and true dim sum dishes, including the abalone puff of course, with the buttery tart filled with minced pork, the whole braised abalone and a brush of sauce on top for an absolutely delightful bite. The barbecued pork bun is done in the contemporary style, baked with the slightly sweet crust on top of the dough with barbecued pork and pine nuts filling in the middle. It’s delivered to us fresh from the oven and was delicious.
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