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2012-12-07
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Lung King Heen is probably one of my most favourite places for dim sum, even though they always have a one to two month reservation wait, I always try to book earlier so that I can enjoy dim sum here~.Up on the fourth floor of the Four Seasons Hotel, what catches the eye at first glance are the floor to length windows along one side of the wall which gives diners a spectacular view of the harbour. The restaurant does not cater for many tables, preferring to give diners space for a comfortable di
Up on the fourth floor of the Four Seasons Hotel, what catches the eye at first glance are the floor to length windows along one side of the wall which gives diners a spectacular view of the harbour. The restaurant does not cater for many tables, preferring to give diners space for a comfortable dining environment (even for a one person booking, they give you a four-seater table, trust me this is from personal experience) and also so the staff can give attentive service worthy of a 3-star Michelin restaurant.
Normally I dim sum alone, but this time Mr. C joined me which allowed me to order more things outside the scope of what I usually have~.
Steamed assorted mushroom dumplings with gluten. If there is a vegetarian dumpling option on the menu, it is always a must order for me. Meaty cubes of mushroom and bouncy pieces of gluten with the wonderful flavour of wok hei all wrapped up in the wonderfully chewy glutinous skin that Lung King Heen does so well.
Steamed lobster and scallop dumpling. This is one of their signature items, served as an individual portion, it was slightly larger than the other dim sums. The whole dumpling essentially was made up of lobster topped with scallop and a fresh whole prawn. The lobster meat was sweet and juicy, and even for someone like me who is not particularly enamored with lobster, it really was quite good.
Steamed garoupa dumplings with shrimp and jasmine. This was not bad, the garoupa was really fresh, but I could not really taste the jasmine.
Shrimp dumpling with bamboo shoots. The shrimp was sweet with a slight crunchy texture that only fresh prawns can exhibit, drizzled with a little XO oil or chili sauce it was so good~
Siu mai. Filled mainly with prawns, if you are the type that enjoy a higher prawn to pork ratio inside your siu mai, then this is for you. Steamed rice rolls with scallops, water chestnuts and coriander. This was ok, slippery sheets of rice noodle enveloping a generous filling of scallops and obvious green patches of coriander. I don't tend to mind the taste of coriander as I find it to be quite fresh tasting, but Mr. C picked out all of his as he can't stand it .
Baked whole abalone puff with diced chicken. This is another signature item and probably my favourite from the whole dim sum menu~. Firm, buttery pastry, perfectly baked holding a moist filling of diced chicken pieces topped with a succulent abalone braised in a sweetish soy sauce. The combination of both sweet and savoury is just really really good. This is definitely a must have item.
Baked scallop puffs with avocado and onions. This was something new on the menu which I had not tried. It did not look the most appealing with the funny green colour, but I have long ago learnt to not judge food by how it looks. Using the same buttery pastry as the abalone puff, that was of course good, but I found the filling to be quite bland.
Baked pork buns with fermented bean paste. They always alternate this with their baked pineapple BBQ pork buns which I was hoping to order, but this was not a bad substitute. Moist pork coated in the slightly sweet bean paste, the bun was pillow-like, and the swirls on top were reminiscent of the crispy topping found on snowy BBQ buns.
Aside from dim sum, we also order their honey glazed BBQ pork as well as pea shoots in consomme. The BBQ pork, despite being quite lean was gorgeously tender while the vegetables were very soft in a wonderfully light and savoury broth.
Even though Lung King Heen serves petite fours, we still decided to order desserts We shared a double boiled egg white milk custard with birds nest and a chilled mango and sago cream with pomelo. The milk custard was silkily smooth with a delicate flavour. There was a hint of ginger to it as well which I think came from the bird's nest.
The mango and sago cream, was actually unexpectedly sour, so just after one spoonful I gave up, but clever Mr. C decided to scoop down to the bottom where he uncovered his favourite mango pudding hahaha... Paired with the sweet mango pudding, the rest of the dessert tasted much much better~
In addtion to our original desserts, we received two more varieties compliments from the manager~ Steamed milk custard layered cake and glutinous dumplings. I really liked the layered cake, soft and spongy with a seductively sweet custard flavour. I am not particularly partial to 'lor mai chi', so I did not try this, however Mr. C said it was just ok.Finally to petite fours~
A chilled passionfruit jelly (if I remember correctly) and baked custard puffs. The passionfruit jelly was lightly tart, but quite refreshing after such a heavy meal and I absolutely adored the custard puffs, so buttery and sweet, they tasted exactly like custard mooncakes
Such a satisfying dim sum lunch~ Outstanding food, attentive service and relaxing surroundings. If you ask me whether Lung King Heen is worth the one month plus wait, I would answer you in the affirmative 張貼
