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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call (852) 3196-8888. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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If you require assistance, please contact the Hotel directly at (852) 3196-8888 or our Toll-free numbers by country .

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

30 °C / 86 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  2. Hong Kong /
  3. Dining /
  4. Lung King Heen /
Tel.(852) 3196-8888
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Dining

CHEF'S TASTING MENU

  • Lung King Heen Appetiser Combination - Crispy Suckling Pig, Barbecued Pork with Honey, Roast Goose with Plum Sauce
    Pinot Gris Dom. Deiss, France 2008
    ***
    Hot and Sour Tofu Soup with Wontons
    ***
    Simmered Lobster in Supreme Broth
    Kumeu River Chardonnay, New Zealand 2009
    ***
    Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
    Guyuelongshan Chen Nian Hua Diao 10 years, China
    ***
    Wok-Fried Superior Australian Wagyu Beef Cubes with Sarcodon Aspratus and Capsicum
    Châteauneuf Du Pape Château La Nerthe, France 2009
    ***
    Braised Five Grain Rice with Diced Chicken in Superior Pottage
    ***
    Chilled Hawthorn and Sesame Pudding with Pine Nuts
    Alta Allela, Dolç Mataró, Spain 2010


    Served with Supreme Phoenix Mount Organic Tea (Song Dynasty Species)

  • SEASONAL RECOMMENDATIONS

    Double-Boiled Yellow Squash withAssorted Seafood and Pork
    Double-Boiled Matsutake Mushrooms with Brassica,Yellow and Yu Fungus
    Braised Winter Melon with Crab Meat and Bamboo Piths
    Wok-Fried Superior Australian Wagyu Beef Cubes with Spring Onions, Garlic and Black Pepper
    Sautéed Beef Chuck with Fresh Chinese Yam and Green Pepper in Fermented Bean Sauce
    Steamed Sliced Winter Melon with Shrimp and Crab Meat (4 Pieces)
    Crispy Wafer Rolls with Sea Whelk in Portuguese Sauce
    Stir-Fried Diced Garoupa Fillet with Assorted Vegetables and Pine Nuts
    Sweet and Sour Chicken Fillet with Preserved Ginger
    Crispy Pork Ribs in Spicy Salt
    Braised Winter Melon Stuffed with Mixed Mushrooms and Fungus
    Braised Tofu Sheets with Maitake Mushrooms
    Steamed Hairy Gourd with Garlic