7-min walk from Exit E1, Hong Kong MTR Station continue reading
Lung King Heen commands spectacular harbour views from its fourth-floor location, and offers contemporary Cantonese cuisine at its best, created with the freshest local ingredients by a team of renowned chefs. Enhancing the dining experience, silver and glass accents – including an undulating silver-leaf ceiling – reflect Hong Kong’s glittering skyline and harbour lights. Lung King Heen is the only Chinese restaurant in Hong Kong to receive three Michelin stars. The only Chinese chef ever to receive this prestigious accolade, Executive Chinese Chef Chan Yan Tak is the master behind the intricately designed menu. continue reading
Awards and Titles
Michelin 3 Starred Restaurant (2009-2018), Asia's 50 Best Restaurants (2017)
Opening Hours
12:00 - 14:30
18:00 - 22:30
Mon - Fri
12:00 - 14:30
18:00 - 22:30
Open 24 Hours
12:00 - 14:30
18:00 - 22:30
Payment Method
Visa Master AE Cash UnionPay Diners,JCB
Number of Seats
Other Info
Wi-Fi Details
Open Till Late
Alcoholic Drinks
May Bring Your Own Wine Details
Phone Reservation
10% Service Charge
Sea View
Signature Dishes
Truffle dumpling king Braised Shark's Fin Soup with Conpoy and Fresh Crab Meat Thousand Year Egg Grouper Rice Rolls Barbecued Pork with Honey and Crispy Scallop with Fresh Pear Abalone Noodles Lung King Heen Combination (Crispy Taro Dumpling with Sea Whelk in Portuguese Sauce
Review (151)
Level4 2018-05-16
Located inside Four Seasons Hotel, this Michelin 3-star restaurant is one of the most famous Chinese restaurant in town, specializing in Cantonese cuisine. In fact, it was so popular that I had to book close to two months in advance for today's visit. Seated at a table facing the window, before the meal we already had a wonderful feast of the gorgeous harbour view. The decor is contemporary, comfortable and warm, and the setting certainly wins us over from the beginning. We ordered the menu 'A Taste of Traditional Canton' ($2,980 each), with a total of eight courses, and the first serving was Crispy Suckling Pig with Chinese Pancake. As an appetizer, it is of bite size, with the suckling pig amazingly crispy, and underneath was the pancake with the Chinese BBQ sauce and the meat on the bottom. The overall impression was freshly out of the roasting oven, with a nice plating to give a new look to this traditional dish. It was so good that I could easily have a few more immediately. The second course was Deep-Fried Crab Shell Stuffed with Onions and Fresh Crab Meat. The crust was a beautiful golden brown in colour, with a generous filling. The crab meat was seasoned perfectly with the delicate taste highlighted, supplemented by the thinly shredded onion. On the side was a piece of parsley with some edible flowers and gold flake. Another combining an authentic Cantonese dish with a modern twist, it is one of my favorites for this dinner. The third course was Superior Pottage with Shredded Chicken and Fish Maw. The thick soup was highly fragrant, reminding me of my family's signature chicken pottage. Swallowing one would feel the syrupy body, full of flavors. There were also plenty of shredded chicken meat, fish maw, shiitake mushroom, bamboo shoot, wood-ear and hotbed chives, providing an interesting array of textures. The aftertaste had a special glutinous sensation. Somehow my wife thought the pottage was oily but I did not think so. The fourth course was Sauteed Superior Australian Wagyu Beef with Fresh Lily Bulbs and Lotus Seeds. Upon the first bite I could detect the vegetables were cooked under the traditional high-heat stir-frying technique, well-cooked while retaining the moisture inside. The beef cubes were seared before mixing with the vegetable, having a crisp surface and juicy interior. However I found the seasoning of the beef was a bit salty and because the veggie were all light in flavors it was even more pronounced. The fifth course was Braised Whole Oma Abalone (30-heads) with Chinese Mushrooms and Sea Cucumber in Supreme Oyster Sauce. The sea cucumber was fully soaked with supreme stock and infuse with flavors, but for sure the spotlight was on the abalone, which was perfectly braised and could be cut easily with the knife. And putting it in the mouth it created an explosion of intense flavors. Honestly it was a while since I had tasted such nice abalone and it was a testament to the quality of the ingredient here. The sixth course was Braised Seasonal Vegetables with Bamboo Piths and Maitake Mushrooms. It was again nicely done, with the mushroom and bamboo piths braised with the supreme stock to infuse with great flavors. The Australian baby spinach was tender and bright green in colour, cooked just right and performing a seamless transition for the dishes to the final two courses. The seventh course was Lung King Heen Fried Rice with Assorted Seafood. Already quite full by now, the fried rice must be good for me to finish all, and in the end there was nothing left behind. There was lobster, prawn, crab meat, scallops in the fried rice, and I also added a bit of the XO sauce which provided a spicy kick to the fried rice, making it even more delicious. The last course was Sweetened Almond Cream with Glutinous Rice Dumplings. The almond cream was delicate, not too sweet. But I also think it was a bit weak and I also preferred the dessert to be served hot instead of lukewarm. The rice dumplings were very soft but the amount of fillings were just inadequate. There was also a Fermented Red Bean Curd Pastry as well as a Custard Pastry to accompany, and they were equally good and tasty. The service was good, with the staff friendly and showing a lot of warm smiles, though I would like them to do a deeper introduction on the dishes instead of just saying what was written on the menu. At the end of the meal they came to ask for our feedback but honestly it should be done earlier and throughout the meal. Nevertheless the services did live up to the high reputation.Yes, it is pricey but the food is good. But when I thought about it did this create the excitement and positive surprises for a Michelin 3-star? Maybe not. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-06-13
這次午餐跟同事一行七人去了四季酒店四樓的粵菜食府”龍景軒”龍景軒是全球首家榮獲米芝蓮三星評級的香港粵菜餐廳餐廳的座位不多 需提前預約 人數多於六位要先提前付定金在裡面用餐可以飽覽維多利亞港的海景 實在嘗心悅目裝潢和擺設都花上心思 餐具也給人優雅的感覺平日跟假日的餐單會有不同 而且點心及精選午餐會每星期轉換菜式份量都按照了七人份量變更了 為求每個人都能享受到每一道菜龍景軒的XO醬很好吃很足料 配上點心吃簡直一流~龍太子蒸餃 Steamed Lobster and Scallop Dumpling (一件)龍蝦很有鮮味但是肉質不夠彈牙爽口 帶子包在裡面也很有鮮味 2者配合得不錯崧子叉燒菠蘿包 Baked Barbecued Pork Buns with Pine Nuts菠蘿包皮不夠香脆比較淋 崧子太多有點搶了主角的感覺 蜜汁味道剛好不會太甜原隻鮑魚雞粒酥 Baked Whole Abalone Puff with Diced Chicken (一件)比較普通 雞粒酥比較溜 而鮑魚不算重飽魚味要靠醬汁突出調味玉梨鮮蝦脆春卷 Crispy Spring Rolls with Shrimp and Pear內裡釀了像青瓜的東西味道太搶 搶過了蝦的鮮味 外皮炸得很脆而不油膩脆炸芝麻西檸雞 Crispy Chicken with Sesame in Lemon Sauce最好吃的一道菜 檸味酸而開胃 雞炸得外脆內軟嫩滑 汁是在上菜後自己淋上去所以不會浸著而軟掉蜜汁燒叉燒 Barbecued Pork with Honey Sauce挺失望的一道 肉質不算軟腍比較有咬感 沒有燒到表面脆肉嫩的感覺 但蜜汁挺好吃如意琵琶映紗窗 Braised Asparagus Stuffed in Bamboo Piths with Assorted Fungus and Tofu竹筍包著蘆筍 豆腐釀了不同的蔬菜 中間是不同的菌類 配以上湯味道清淡 挺特別龍景軒炒飯 Lung King Heen Fried Rice with Assorted Seafood炒飯粒粒分明有鑊氣 不過味道就比較淡和普通 海鮮挺爽口有鮮味最後附送的甜品 桂花杞子糕 挺清甜材料很足 中間類似沙琪瑪 脆口但又有點軟軟的不錯 時間不夠的關係我們就沒有另外點甜品了龍景軒的服務和食材都是一流的水平 但就沒很特別的驚喜感覺有點普通就是吃頂級食材的味道 沒什麼特別花樣的烹調方法這次午餐人均消費700多 還真的不便宜呢~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-04-19
很喜歡吃這裏的腸粉,名副其實的皮薄餡靚。最喜歡的是龍蝦腸粉和魚腸粉,可惜的是腸粉也有分季節性,魚腸粉不是經常有。 這裏的點心按季節每季會 有一些變化,這樣也好,保持新鮮感。 另外芋角也很出色,皮炸得鬆軟,而裏面的芋容非常綿糯,香溶化口。 春卷也是我的至愛,這裏的春卷做得很好,餡料包的結實,香脆得來不會油淋淋。相對炸點或腸粉來說,蒸的點心例如虾餃燒賣粉果牛肉球之類便少了點特色,除了用料不錯之外(但這已是預料之內) 沒有什麼特別。牛河炒得不錯,河粉嫩滑每條粉也沾到汁料,不會 疊埋一舊,牛肉用料也很好。 椒鹽鮮魷也ok,鮮魷新鮮, 那個雀巢挺好看的。這裏的價錢是有些貴,但物有所值。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-03-16
米之蓮三星龍景軒,不論環境,食物嘅味道服務,都係一流,我食嘅係午餐,裏面嘅蝦餃皮薄蝦又大隻,食到小時候嘅味道,不得不提叉燒樅子菠蘿包,真係好好味,外皮鬆脆,內裏非常juicy,蟹蓋就有點遜色,龍蝦春卷可食可唔食,整體都非常滿意 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Lung King Heen is located inside the fancy #fourseason hotel and has the most impeccable ocean view. Like anything else in HK, the spectacular ocean view alone is worth 30% of your bill, but thank god I came with some rich auntie and uncles so the bill is #NOTMYPROBLEM #brokebloke This restaurant is #theeestars so need I say more? Have you ever had a bamboo shoot soul so rich in flavors you can tell it's at least slow cooked 48 hoursto get that flavor? Have you ever had abalone that melt in yoir mouth? Have you ever had a fish specialist separating your fish meat from the bone? Have you ever had a chicken soup (48hr slow cooked of course) with swallow's swallow (it's called bird's nest, a very cmoon Chinese dish but deem very barbaric because of some arbitrary reasons... all food is cruel unless you are VEGAN! well i just thought swallow's swallow is more poetic)Have you ever had fried rice dipped in egg goodness, fried to golden perfection? well you can have it all here as long as you're loaded!Yay! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)