No.17

Lung King Heen

Hong Kong, China

On the pass:

Mr Chan Yan Tak

Pastry chef:

Style of food:

Dim sum and modern Cantonese

Standout dish:

Baked whole abalone puff with diced chicken

Contact:

Four Seasons Hotel, 8 Finance Street, Central, Hong Kong

+852 3196 8888
http://www.fourseasons.com/hongkong/

Refined Cantonese food with a superlative harbour view

What sets it apart? Lung King Heen in the Four Seasons hotel was the first Chinese restaurant to be awarded three Michelin stars – a result of its combination of ground-breakingly good food and spectacular views of the Victoria Harbour.

About the chef: Born in Kowloon, master of Cantonese cuisine Chan Yan Tak started cooking as a necessity but soon grew to love it. He has worked for the Four Seasons Hotel group since 2004, starting as chef de partie at The Regent and working up to executive chef, becoming the first Chinese chef in history to be awarded the coveted three stars. He has spent his whole life in Hong Kong.

Family life: Chan originally left The Regent to care for his youngest child after the passing of his wife, but was later lured back to the kitchen as executive sous chef at the Four Seasons Hotel. He still spends as much time as he can with his two kids, cooking their favourite dishes at home and taking them out for dinners whenever possible.

Must-eat dishes: Unmissable courses include barbecued suckling pig, braised goose webs with Chinese mushrooms in casserole, crispy pork ribs with osmanthus and pear, sautéed Australian beef tenderloin with assorted mushrooms, and Lung King Heen roasted chicken. Be sure to book well in advance for the popular dim sum, which is available only at lunch. 

Claim to fame: Chef Chan’s brainchild is baked whole abalone puff with diced chicken, a popular dim sum dish that has inspired other restaurants to create their own versions.

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