Lung King Heen
Hong Kong, Hong Kong SAR China
⭐2 Stars
The Experience
From Michelin Guide
Quality produce is sourced from all over the world to make sophisticated Cantonese dishes. Dim sum lunch is a delight; so is their hearty double-boiled soups brimming with ingredients. On top of the main menu, seasonal offerings are also worth checking out. Enjoy the food with organic sparkling teas or ask the sommelier about wine pairings. The room commands panoramic harbour views and is popular among locals and seasoned travellers alike.
Unique Things
From Visitor Experiences
Unique / Unconventional Things About Lung King Heen, Hong Kong
1. First Chinese Restaurant Awarded Three Michelin Stars
Lung King Heen holds the distinction of being the world's first Chinese restaurant to be awarded three Michelin stars, a prestigious recognition it maintained for 14 consecutive years before losing one star in 2023. This milestone highlights its pioneering role in elevating Cantonese cuisine to the highest level of fine dining globally.
2. Sophisticated Cantonese Cuisine with Global Ingredients
Unlike traditional Cantonese restaurants that rely primarily on local ingredients, Lung King Heen sources quality produce from all over the world to create sophisticated Cantonese dishes. This global sourcing contributes to the refinement and innovation in their menu, including seasonal offerings and hearty double-boiled soups that stand out even among Michelin-starred peers.
3. Dining Experience with Panoramic Harbour Views and Organic Sparkling Teas
The restaurant offers more than just food; it provides a sensory experience with panoramic views of Hong Kong’s harbor, enhancing the ambiance. Additionally, it pairs its dishes with unique beverage options such as organic sparkling teas, alongside expert wine pairings suggested by a sommelier, which is unconventional for a traditional Cantonese dining setting.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Lung King Heen, the Michelin three-star Cantonese restaurant in Hong Kong, include:
Barbecued Pork: Featured prominently in the signature Pineapple Pork Buns, barbecued pork is a classic Cantonese ingredient that provides rich, savory flavor and tender texture, balanced by the sweetness of pineapple and crunch of pine nuts.
Abalone: Used in luxurious dishes such as the Fish Maw Casserole and Baked Whole Abalone Puff, abalone is prized for its delicate, slightly sweet flavor and firm texture. It is often paired with other premium seafood and chicken in abalone sauce to showcase refined Cantonese braising techniques.
Seafood (Prawns, Scallops, Lobster): Fresh seafood is central to many signature dishes, including lobster fried rice and seafood casseroles. These ingredients deliver freshness and umami, often enhanced by "wok hei" (the breath of the wok) in stir-fried preparations.
Caviar: Lung King Heen is noted for its innovative use of premium caviar varieties (Beluga, Osetra, Sevruga) incorporated into traditional Cantonese dishes. Caviar is used as a garnish or subtle accent to elevate flavors without overpowering, often paired with scallops, abalone, or delicate doughs to add briny complexity and luxury.
Suckling Pig: The restaurant’s roast suckling pig is celebrated for its perfectly crisp crackling and tender, lean meat, exemplifying meticulous Cantonese roasting skills and pure pork flavor.
These ingredients are significant not only for their quality and flavor but also for their role in representing the pinnacle of Cantonese culinary tradition and innovation at Lung King Heen. The dishes emphasize purity of ingredients, meticulous technique, and a harmonious balance of textures and tastes.