Lung King Heen (龙景轩)

OVERVIEW

Lung King Heen, perched on the 4th floor of the Four Seasons Hotel Hong Kong, is a true legend in the world of Cantonese cuisine. Famously, the first Chinese restaurant in the world to be awarded three Michelin stars (in 2009), it has held this prestigious rating for 14 consecutive years. The name Lung King Heen translates beautifully as “View of the Dragon,” a reference to the stunning panoramic harbour views that define the dining experience.

Under the leadership of Executive Chef Chan Yan Tak, who has steered the kitchen for over a decade, Lung King Heen represents the pinnacle of Cantonese gastronomy. Chef Chan is known for his meticulous sourcing of premium ingredients from around the world and his quiet, innovative approach to classic dishes.

The dining room is classically elegant, featuring a silver-leaf ceiling that resembles a lapping shore, floor-to-ceiling windows offering incredible views of Victoria Harbour and Kowloon, and an atmosphere of refined tranquillity. Service is impeccable, as expected from a Four Seasons flagship.

THE LUNCH DEAL

Lunch at Lung King Heen is a quintessential Hong Kong experience. The restaurant offers extensive dim sum selections and executive lunch sets that provide access to three-Michelin-starred Cantonese cuisine at a fraction of the cost of dinner.

Lunchtime standouts include the baked whole abalone puff with diced chicken (a signature), crispy spring rolls with shrimp roe and crab meat, and steamed shrimp dumplings with cuttlefish and lily bulbs. Many classic dumplings are infused with premium ingredients, elevating familiar forms to new heights.

For those seeking a deeper journey, the chef’s tasting menu (approximately HK$2,180 per person, or HK$2,930 with wine pairing) is also available at lunch. This multi-course feast might include dishes like braised star garoupa and abalone roll with foie gras in supreme oyster sauce, poached shrimp wontons in soup, and king prawn simmered in crystal sauce .

LUNCH DETAILS

• Lunch Options: A la carte dim sum; executive lunch sets; chef’s tasting menu (approx HK$2,180)

• Hours: Monday – Friday, 12:00 pm – 2:30 pm; Saturday – Sunday, 11:30 am – 3:00 pm

• Location: 4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong

WHAT TO EXPECT

• Extensive dim sum menu (a la carte)

• Premium ingredients (abalone, garoupa, crab, shrimp roe)

• Baked whole abalone puff (signature)

• Chef’s tasting menu option (multi-course)

• Spectacular Victoria Harbour views

• Impeccable Four Seasons service

WHY IT’S A GREAT DEAL

Dinner at Lung King Heen for the chef’s tasting menu starts at HK$2,180 and quickly escalates from there. The lunch dim sum experience, however, allows diners to sample the same three-Michelin-starred kitchen’s work for a fraction of the price — often HK$500–800 per person for a satisfying dim sum feast. For the full tasting menu experience, lunch offers the same quality as dinner at the same price, with better natural light and harbour views.

RESERVATIONS

Mandatory. Weekend lunch reservations are sometimes fully booked several weeks in advance. Request a window table when booking for the best views of the Central Piers and the South China Sea

CONTACT

• Phone: +852 3196 8880

• Website: Four Seasons Hong Kong website

HOURS OF OPERATION

• Lunch (Mon-Fri): 12:00 pm – 2:30 pm

• Lunch (Sat-Sun): 11:30 am – 3:00 pm

• Dinner (Daily): 6:00 pm – 10:00 pm

INSIDER TIPS

• The baked whole abalone puff with diced chicken is a signature dish not to be missed.

• Request a window table when booking — the harbour views are spectacular and significantly enhance the experience.

• Dim sum lunch is the most accessible way to experience Lung King Heen — go with a group to share multiple dishes.

• Dietary requirements (vegetarian, vegan, gluten-free) can be accommodated with advance notice.

• Weekend lunch starts earlier (11:30 am) — book well in advance for Saturday or Sunday.