223
37
14
6-min walk from Exit E2, Hong Kong MTR Station
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Telephone
31968880
Introduction
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.
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Awards and Titles
Michelin 2 Starred Restaurant (2023), Michelin 3 Starred Restaurant (2009-2022), Asia's 50 Best Restaurants (2017-2021)
Opening Hours
Today
12:00 - 14:30
18:00 - 21:00
Mon - Fri
12:00 - 14:30
18:00 - 21:00
Sat - Sun
11:30 - 15:00
18:00 - 21:00
Public Holiday
11:30 - 15:00
18:00 - 21:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
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現在星期日的早上，我很多時都會懶床，大約早上10:30才起身吧，可能是平日工作太勞累的關係。這亦造就我在星期天，很多時都會吃 brunch，早午餐在大概12時一起吃，方便而且也可享受一個休閒的週日早上。由我家去「四季酒店」可說是非常方便，一程車直達，食物出品好，所以是我喜愛這酒店的原因。今個星期天就來中菜廳「龍景軒」，一個人享受一頓早午餐吧！餐廳的垂直水晶燈，高貴得來不帶俗氣，已恍如開始踏入一個亮麗的美食旅程：環境有落地玻璃，可以面對維港景：Signature 的點心和菜式太多，例如「鮑魚雞粒酥」、「非同飯響」、「炸釀鮮蟹蓋」、「鮑羅萬有」等都想吃。不過肚皮只得一個，加上我不想吃得太 heavy，那就來以下的好了。送的餐前小吃，有「醃鴛鴦蘿蔔車厘子」爽脆酸香，吃完胃口先開.喝一杯水滾茶靚的香片，令星期日早上加添醒神. 來個蒸點心，打開飲茶的序幕。本來想點招牌的「龍太子蒸餃」，但之前我已吃過，那就來個侍應推薦的「蝦籽星斑餃」$88 / 件一籠一粒，新鮮出爐：吃下去啖啖鮮甜的彈牙星斑肉，絕對能品嚐到魚鮮：餡料有少許鮮蝦膠、瑤柱絲，上面點綴蟹籽及灑上乾蝦籽：這樣的海鮮組合，精華融合在一粒餃上，誰不愛？近來我越來越喜歡喝湯水，今天也想來溫暖一下，點了「雲腿菜膽燉遼參」$560 / 碗屬餐牌上單碗上最貴的湯。現在的用語，算不算叫做「燉湯中的天花板」？品嚐後覺得貴，物有所值，整體亦做得非常好。食材只用最精緻的部位，湯清鮮極了，能從中感受大廚背後燉的功夫心血所在. 每碗奉上兩條日本遼參，它可說是海參之首，有名是因為當地的篩選及製作過程非常嚴謹，品質上乘：此「海中人參」，在食療及養生方面有很高的價值。海參含豐富膠原蛋白及胺基酸，能滋補養顏、增強免疫力，且口感也好，食完感覺正能量滿滿：雲腿兩片，只用上肉中心最精選的部位，為湯帶來鹹香鮮美：肥瘦程度無懈可擊，燉完湯後吃，肉質也不乾柴：矜貴的日本花菇香軟，含高蛋白貨、低脂肪，也可健脾開胃、補益氣血：而且它具化痰理氣的功效，對「陽」後的調理養生很有幫助呢：也不要輕看菜膽：燉完後相當軟嫩，吸收了湯水，吃在口中「爆湯」.今回實在有太多美食想點，始終一個人怕吃不完，乾脆來個「廚師精選三拼」HK$280 / 份一碟有齊三款精緻點心美食，而且每次會有不同的配搭。我沒特別問侍應今天的組合，就是想盲測一下，想有驚喜。「蜂蜜叉燒」這裏必吃之物，既然半碟我一個人吃不完，這兩件剛剛好呢：色澤亮麗，用上精緻的梅頭肉，肥瘦比例適中且做到少許燶邊焦香，鬆軟口感，配上晶瑩蜜汁，個人覺得仍是無得輸：「蟹肉絲春卷」一小件香脆春卷，裏面包着鮮拆蟹肉絲，餡料非常豐滿：外層脆到一個點，索油功夫做得極好：內裏一絲絲的蟹肉，放心可無故之憂地大啖吃，完全不會有令人討厭的蟹殼碎，這點不說已有十足的信心：我沒點任何醬汁，就讓它的蟹鮮在口中大爆發：「酥炸日本廣島蠔」炸蠔下面配有日本炸銀魚乾片：切開裏面就見到美麗的蠔芯：先這樣吃半隻，炸漿是看得見的酥脆，不油且炸醬厚度剛好包著蠔，外脆內軟，味道是吃得出的鮮活甜美. 另可伴附上的柚子醬汁同吃，有解膩作用。我過人還是喜歡不加醬，就這樣品嚐廣島蠔的鮮：最後送贈的甜品，有「杞子桂花糕」、「酥皮蛋撻仔」。一冷一熱的組合，為這頓美饌畫上完美句號：整體服務仍然非常好，侍應會笑容滿面地細心有禮介紹每道菜式，亦會靜靜自動地替客人換上及放好每道菜用具的位置，完全沒半句多餘的說話。不愧為連續十多年米芝蓮星級，我喜愛的中菜廳。此餐埋單共約 HK$1,100。間唔中來個花費得來的豪氣，善待一下自己，是週日最休閒享受無價的一刻！XD
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Back at one of my favourite Chinese restaurants for dinner this time! The food and service here never ceases to impress and it’s no surprise why they have 2-Michelin stars to their name! 🥢🌟🌟 Pic 1️⃣: 蠔皇原隻南非鮑 / - $430 hkd 🐚 — Would you look at that 😍 The abalone was so tender and soaked up all the flavours of their supreme oyster sauce. So simple but so tasty.Pic 2️⃣: 炸釀鮮蟹蓋 - $340 hkd 🦀 — One of their signatures and a must try! Perfectly deep fried with a creamy, decadent crabmeat filling. Combined with onions, it made it that extra bit more fragrant. Pic 3️⃣: 黑椒蒜片蔥爆澳洲牛柳粒 - $580 hkd 🥩 — The beef cubes were so tender and melted in your mouth. The dish was well seasoned, with a good balance of savoury and spice. The garlic chips added a nice crunch and extra flavour too.Pic 4️⃣: 豆豉紫蘇薑蔥鱸魚柳 - $450 hkd 🐟 — Can’t recommend this dish enough! This seasonal dish combines shiso, fermented black beans and leek to create an explosion of flavours in your mouth. The sea bass was perfectly seasoned and stir fried, leaving it so tender. The addition of shiso really elevated the flavours and added a sharp, vibrant touch to the dish.Pic 5️⃣: 羊肚菌上素芋絲燒豆腐 - $300 hkd 🍄 — Flavours are not as intense compared to the other dishes but still very delicious. The morel mushrooms were incredibly fragrant and fresh. Tofu was a bit bland though. Pic 6️⃣: 藍花伯爵紅糖糕 - $88 hkd 🍵 — Had to try this out because of how unique this sounded! I loved the chewy texture of these cane sugar puddings, and the aromatic earl grey flavours which went perfectly with the earthy flavour of the sugar.Pic 7️⃣: 合桃露湯圓 - $110 hkd 🥣— So rich and packed with walnut flavours. Great consistency too.Pic 8️⃣: 甜品四小碟 — Great way to end the meal. The osmanthus pudding was refreshing with a subtle floral aroma to it. Loved the almond cookies which were so crunchy and eggy!
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昨晚客戶請客，來到龍景軒晚飯。多年前來個午餐點心，美味精緻，今次來食晚飯，忍唔住獻出人生第一個食評。時晚先來個拼盤小食，包括差燒，乳豬件，及墨魚球，墨魚球外皮蘇炸但不油膩，墨魚球內裡釀滿魚肉，口感Q彈。這個小食先為這餐帶來小驚喜。緊接上菜的是雲腿菜膽燉遼參，為大家暖暖胃。雲腿的咸香有提鮮作用，這口湯一嘗：極鮮味！！遼參一向不是我的菜，但想着遼參有進補功效，立時心靈都提昇了一點健康感😜炸釀鮮蟹蓋的蟹肉份量充足，一梳梳蟹肉鮮明，啖啖蟹肉鮮味。和牛柳粒煎得軟熟 ，但略嫌牛味不足，在略感不足之際，幸好有龍景軒炒飯送上，飯粒炒得粒粒分明。酒酣耳熱之際，客戶興起想合照，服務員即時協助，還懂得用多國語言提醒拍攝角度，醒目！最後送上燕窩蛋白燉鮮奶，燕窩份量足，絕不欺場。這晚就在一片歡笑聲中開心渡過！
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貴為連續十四年得到米芝蓮三星嘅中菜廳🥢早一個月前先到book超級超級期待嚟試呀！坐低咗之後首先開壺菊花茶🫖🌼～✧ Copenhagen Lyserød ($150/ glass)服務態度真係可以令一間好嘅餐廳昇華話說侍茶哥哥好專業咁推薦一啲特飲俾我哋飲品咩顏色、產地故事、熱飲凍飲都講咁本豬就叫咗呢杯粉紅色嘅Sparkling Tea🍷個樽靚到好似酒樽咁🍶打算影佢嘅時候侍茶哥哥就話唔使急啦試一啖再影令本豬默默地為龍景軒加分ヾ(*´∀ ˋ*)ﾉ味道係Sparkling洛神花烏龍茶🌸🫖如果大家唔想飲熱茶又唔想飲酒可以試下呢個！✧ 生筋酸齋（free)酸味唔會過度 有做到開胃嘅效果✧ 醬汁之前好好食嘅xo醬冇咗 變咗做香蔥豆乾醬聽聞係專登飛去台灣取材調味㗎✈️食落係蔥香嘅微辣而本來有嘅豆瓣醬同辣椒醬就繼續提供✧ 筍尖鮮蝦餃（$80）皮薄餡靚直接進到裏面隻蝦蝦大隻又juicy🦐但筍尖就唔係太食得出包過餃子/雲吞嘅人應該睇得出廚師嘅心思個皮摺得好均勻又摺到好多層超美der🥟✧ 蟹肉蒸燒賣（$80）燒賣有蝦味但唔濃上面放啲撕咗嘅蟹肉碎一齊蒸🦀一齊咬嘅時候多一份鮮甜✧ 崧子叉燒菠蘿包（$80）粒粒崧子仁同菠蘿包脆皮嘅咬感相映成趣而叉燒蓉同菠蘿包嘅軟熟又互相呼應細細嚿迷你可愛非常ig-able📸✧ 蒜蓉蝦春卷（$80）同鮮蝦餃一樣 蝦肉鮮甜肉質爽嫩彈牙🦐春卷皮炸得好脆食完之後喺隻碟見唔到有油處理得非常好～✧ 廚師精選三拼（$280）蜜汁燒叉燒、龍蝦🦞、墨魚三樣可以轉走其中一樣🔁轉咗龍蝦做片皮乳豬件蜜汁燒叉燒紅得嚟唔係落色素麥芽糖嘅甜就好似一種coating咁包實成嚿叉燒叉燒就厚肉 偏瘦小肥 啱哂唔鍾意太肥膩嘅乳豬件嘅皮燒得好酥脆🐖加上中間一片薄刈包成件事啱啱好唔會過於油膩中間吱咗蝦膠所以外觀實卜卜略嫌墨魚同蝦膠都唔夠味🐙🦐要靠醬料去吊返個味🧂另外龍景軒好有心思嘅位係佢哋唔用炸米粉/粉絲去做托而係用炸白飯魚去做個網托佳隻墨魚🐟✧ 咕嚕肉汁收得好好 如果太濕又會浸淋個脆皮太乾又做到coating包住嚿肉需要糖提供呢個硬度之餘🍬酸甜汁調味亦都剛剛好非常平均(*´ω`*)炸皮厚度適中唔會話食炸粉咁如果格硬要批評就係肉乾左d同埋有一兩嚿有啲燶✧ 燕窩蛋白燉鮮奶（$240）燉奶偏實 有落少少薑汁🫚但同外面食到嘅差唔多✧ 核桃露湯圓核桃露普普通通味道方面本豬覺得佳佳都做到仲要性價比高啲碗底有兩粒芝麻湯圓特別嘅位係咬到冰糖/芝麻粒而唔係平時食開打到爛哂嗰種✧ 美點雙輝老婆餅：冬瓜椰蓉偏實，易黐牙咖啡糕：以咖啡凍同忌廉咖啡凍，以咖啡入饌甘中帶甜係幾好嘅選材☕️
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Lung King Heen is a culinary gem and the first Chinese restaurant in the world to be awarded three Michelin stars. Located in the luxurious Four Seasons Hotel, it offers a dining experience that is nothing short of extraordinary. Specializing in Cantonese cuisine, Lung King Heen showcases the pinnacle of culinary artistry. The dim sum here is exquisite, with each piece meticulously crafted to perfection. The steamed scallop dumplings are a delicate delight, combining the sweetness of the scallops with the lightness of the dumpling skin. The barbecued pork buns are also exceptional, with a fluffy exterior and a succulent pork filling. Beyond dim sum, Lung King Heen's menu features an array of Cantonese delicacies, including seafood, roasted meats, and nourishing soups. The restaurant's elegant ambiance, impeccable service, and breathtaking views of Victoria Harbormake it even lengthier
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