The world's first Michelin three-star Chinese restaurant:: Lung King Heen:: Hong Kong

Text = Editorial Department

Besides shopping and sampling authentic local snacks, in recent years, thanks to the attention of the French Michelin Guide, many Michelin-starred restaurants have emerged in Hong Kong. Although most of these are still Western restaurants (foreigners generally don’t know much about Chinese cuisine), there are also notable Chinese restaurants, such as the well-known “Yung Kee,” as well as this one located in the Four Seasons Hotel — “Lung King Heen.”

: Gold leaf crab roe shark’s fin.

Lung King Heen is the world’s first Chinese restaurant to receive a Michelin three-star rating. Executive Chef Chan Yan Tak boasts over 30 years of culinary expertise, crafting exquisite dishes that blend the essence of traditional Cantonese cuisine with contemporary Western elements, offering diners a refreshing experience in both taste and presentation. This is evident from Lung King Heen’s signature menu: foie gras with abalone sauce, lobster ball with truffle-infused egg white steamed, Dragon Prince dumplings, abalone and chicken crisp with original juice, gold leaf crab roe shark’s fin, bamboo fungus stuffed with bird’s nest in brown sauce, and whole yellow abalone with premium abalone. With a highly fusion-oriented personal style, it also fits the characteristic of Hong Kong as a melting pot of Eastern and Western cultures.

Beyond top-tier cuisine — which naturally meets the basic requirements of appearance, aroma, and flavor — service and ambiance are also key elements. While Lung King Heen’s culinary skills go without saying, the added backdrop of the stunning Victoria Harbour view is something not many Michelin-starred restaurants can offer. Such a delightful dining setting is said to attract even Hong Kong’s real estate tycoons like the Kwok brothers, Asia’s “Stock God” Lee Shau Kee, and Macau’s gambling king Stanley Ho, who often dine here despite being regulars at other high-end spots.

Chef Chan Yan Tak insists on using only “premium ingredients” — not just local and seasonal, but the freshest and highest quality available. He believes that not cutting corners on ingredients is the main reason why Lung King Heen earned the highest Michelin three-star rating. In an interview with CNNGO, the executive chef revealed that the success of the Lung King Heen team is no accident. Chef Chan maintains that fresh ingredients and seafood are the most basic requirements, and all dim sum should be made to order to preserve their flavor. Additionally, for frequent regular customers, the menu is updated weekly, while signature dishes are refreshed every season. For most restaurants, such frequent changes would be overly demanding and costly, but for the world’s first Michelin three-star Chinese restaurant, this is just the standard.

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Related articles:

• Lung King Heen 龙景轩 (includes dim sum photos)


• Lung King Heen (official website)


• [Food] Hong Kong — Central Four Seasons Hotel 'Michelin three-star' Lung King Heen


• Shining Michelin three-star 'Lung King Heen (Lung King Heen) - Hong Kong 'Central 'Four Seasons Hotel


• The first and only 3* Michelin Chinese restaurant: Lung King Heen — Four Seasons Hotel Hong Kong (II)

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