Call us to book your table. +852 3196-8882 Online Reservations
Relish exquisite seafood and dim sum crafted by Executive Chinese Chef Chan Yan Tak at the world’s first Chinese restaurant to be recognized with the coveted Michelin three-star rating. Lung King Heen has been awarded two Michelin stars this year, a prestigious recognition of its exceptional cuisine.

HOURS

Lunch
Monday – Friday 12:00 noon – 2:30 pm Last Order: 2:30 pm Saturday, Sunday and Public Holidays 11:30 am – 3:00 pm Last Order: 3:00 pm
Dinner
6:00 – 9:00 pm Last Order: 9:00 pm
Dress Code
Smart casual attire is required. Guests are kindly requested to refrain from wearing shorts of any length, sleeveless shirts, flip flops and sandals for male guests ages 7 or above.

Lung King Heen is delighted to welcome families with children ages 3 and above.

Dress code is smart casual for male guests ages 7 or above. Covered shoes, long pants and sleeved shirts are required for gentlemen.

Tables and chairs in Lung King Heen dining room, picture windows

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Menus

MainWeekday dim sum and set lunch
Weekend dim sum lunchChildren’s menu
Seasonal SpecialtiesA Taste of Traditional Canton

Signature Dishes

  • Three Baked Barbecued Pork Buns with Pine Nuts on White Plate
    Our Masterdish: Pineapple Pork Buns

    with Barbecued Pork and Pine Nuts

  • Fish Maw Casserole with Abalone, Prawns, Scallops and Chicken in Abalone Sauce
    Fish Maw Casserole

    Abalone, Prawns, Scallops and Chicken in Abalone Sauce

  • Baked Whole Abalone Puff with Diced Chicken
    Baked Whole Abalone Puff

    with Diced Chicken

The Team

Chef Chan Yan Tak wearing a Four Seasons chefs coat in the kitchen

Chan Yan Tak

Executive Chinese Chef
Born in Hong Kong, Chef Chan Yan Tak has spent his whole life in the city. He proved that one doesn’t have to go abroad to become a culinary star when he became the first Chinese chef in history to be awarded three Michelin stars with Lung King Heen.

“We have no secret – only personally sourced ingredients, teamwork and over a century of accumulated experience.”

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