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Located on the 4th floor of Four Seasons, the restaurant was fully booked when I called 2 weeks ahead for a weekend lunch table. After a long chat over the phone, I finally got squeezed into an earlier slot!
Grand lobby with a spiral staircase and a lot of sunlight with a harbour view.
Image 3: www.fourseasons.com/hongkong/dining/lung_king_heen.html Chef: Chan Yan Tak
Open daily for lunch and dinner.
This place is the world's first Chinese restaurant to be awarded with Michelin 3-star!
Nice view from the dining room.
Image 6: It wasn't a long list of dim sum so with four of us, we managed to try most of them. The dim sum here have a modern twist using more fancy ingredients.
Streamed rice rolls with Groupa and preserved egg
Steamed shrimp and pork dumplings with conpoy (dried scallop)
Steamed lobster and scallop dumplings
Nothing wrong with the food here but nothing impressive either!
Steamed scallop dumplings with conpoy and vegetables
Steamed Shanghainese pork dumplings with crab meat
Very eater friendly soup dumpling with this little gadget avoiding the need of picking it up using chopsticks.
Crispy tofu sheets rolls with shrimps, sea lavender and garlic
This whole abalone puffs with diced chicken is a more exquisite dim sum that I never had it at any other places. Probably the best item of our lunch.
Roasted goose puffs with chestnut
Barbecued pork buns with pine nuts
Image 16: For dessert, we had the more innovative Deep Fried Green Tea Sesame Balls which was weird rather than tasty...
Image 17: ...and the classic Baked Puffy Milk Tart
The lunch was about USD$30 per head. We were all puzzled after this meal - the best Chinese restaurant in Hong Kong according to Michelin!?