Lung King Heen

59th Best Restaurant in the World 2010

The intricately designed menu created at Lung King Heen, will delight epicureans visiting this dynamic city. The authentic, traditional Cantonese cuisine is updated with a contemporary approach that gives each meal a fresh, light and utterly delicious twist on Chinese classics.

Executive Chinese Chef Chan Yan Tak, the only Chinese chef in history to be awarded the Michelin three-star accolade, has combined textures and ingredients coupled with inventive presentation to excite jaded taste buds. Lung King Heen incorporates only the freshest of local and seasonal produce into its selection of upscale traditional Cantonese foods. “The menu reflects the familiarity and variety that guests and locals alike are looking for in authentic Chinese cooking,” comments Chef Chan. “The South Eastern influence behind the flavour and components of typical and traditional Cantonese cuisine are combined with a novel and creative presentation style”.

Lung King Heen, meaning ‘view of the dragon’, is a beautifully designed restaurant dominated by silver and glass features to replicate the glitter of the dramatic skyline of Hong Kong. A dramatic central feature of Lung King Heen is the hand embroidered 7 ft high silk and glass screen, specifically designed for Lung King Heen. “Fusion of Time”, designed by Hong Kong-based artist Helen Poon, depicts a traditional Chinese landscape inspired by a Suen dynasty painting. Delicate red threads are intricately woven into the landscape, symbolizing the longevity of Chinese beliefs that have been valued over the centuries and continue into the future.

Signature Dishes:

Behind the Stove:


Chef Chan Yan Tak is the first and only Chinese chef in history to be awarded three coveted Michelin stars.

Chef Chan started his kitchen career at the age of just 13, and since then he has garnered a wealth of experience in prestigious restaurants. The chef, who admits to being ‘50-something’, entered the world of work young, with his first post being at Dai Sam Yuen, a famed Wan Chai restaurant of its era. Through a series of posts at other restaurants, he found a job at the prestigious Fook Lam Moon in Tsim Sha Tsui. The opening of Lai Ching Heen at the then Regent Hotel saw Chef Chan recruited as Sous Chef. After a year in that post, he was appointed Executive Chef, and Lai Ching Heen was ranked runner-up in the International Herald Tribune’s 10 Best Restaurants around the world as the highest ranked Chinese restaurant. He retired to enjoy a relaxing life after 15 years as an Executive Chef, but joined Four Seasons Hotel Hong Kong after much persuasion as he relished the thought of this new challenge.

The authentic, traditional and purely Cantonese cuisine at Lung King Heen is updated with a contemporary approach that gives each meal a fresh, light and utterly delicious twist on Chinese classics. “The South Eastern influence of the flavour and components of typical and traditional Cantonese cuisine are combined with a novel and creative presentation style”, says
Chan. His creations “reflect the familiarity and variety that guests and locals alike are looking for in authentic Chinese cooking.”

Particular pride comes with the home-made X.O. Sauce served at Lung King Heen. Chef Chan refuses to disparage anyone else’s sauce but emphasizes that “the cooking methods everyone uses may be the same, but our ingredients make the difference because we use only the very best”.

Lung King Heen – Facts