11 Sep 2014

LUNG KING HEEN

Hong Kong

Lung King Heen, meaning “View of the Dragon” is a seafood and dim sum restaurant located in the Four Seasons Hotel in Hong Kong. The View of the Dragon refers to the spectacular harbour views that this restaurant presents; and like with many Hong Kong dining spots, the view is amazing. What sets Lung King Heen apart from these is not only that it boasts the highly coveted three Michelin star rating; it is also the world’s first Chinese restaurant to be awarded a Michelin star. Suffice to say expectations were exceptionally high, and not only were they met, they were surpassed. Dining at Lung King Heen was a pleasure and just made me feel good. The combination of the attentive smiling staff, the stunning view, the great ambience and delicious food made this an unforgettable experience. I went to Lung King Heen during lunchtime on my final day in Hong Kong. I was saving it for the last meal, which I now regret as I would have liked to go multiple times. Since it was lunchtime most of the ordering concentrated on dim sum, which is what it is renowned for in any case. Highlights included the steamed lobster and scallop dumpling, which was sublime in every measure; the texture was spot-on and the flavours fresh and not overbearing. The mushroom, prawn and black truffle spring rolls were also an interesting option, although quite heavy on the truffle and oil and thus rank to be the least favourite item from what we had ordered. A delicious and very successful dish were the baked morel mushroom puffs with chicken; they were light, full of flavour and just begged us to order more, which we did. As the meal progressed, the food just kept getting better, with the scallop and prawn dumpling which not only looked perfect, but tasted perfect; it was a delight merely to look at it. The best of all however, goes to the Baked Toro Dumplings, which are essentially filled with lobster, black truffle and mushroom. These dumplings go down as being one of the most delicious things I have ever tried, the baked texture is so unique and the explosive flavour of the black truffle complimented both the steamed lobster and mushrooms; this is a must and I will gladly attest to it being one of the finest dishes there is. Superb! To conclude our light and quick lunch we ended on frog legs that were very delicious indeed, and finally lettuce wrapped vegetables in order to end the meal on a lighter note. There is not much more to be said about this excellent restaurant, except that it will go down as being one of the most memorable meals I have had, and not only do I recommend it, I insist that you visit it if and when in Hong Kong.