Hours of Operation
- Lunch
- Saturdays, Sundays and public holidays 11:30 am – 3:00 pm Monday – Friday 12:00 noon – 2:30 pm
- Dinner
- 6:00 pm – 10:00 pm* *Closing time for last order.
- Lung King Heen is delighted to welcome families with children aged three and above.
CHEF'S TASTING MENU
2180 or 2930 with Wine Pairings Per Person
- Crispy Scallop with Fresh Pear and Yunnan Ham
- Chef's Signature Appetiser Combination
- RØD Organic Copenhagen Sparkling Tea | Denmark
- Pumpkin Broth with Crab Meat and Fungus
- Simmered King Prawn in Crystal Sauce
- Chardonnay Mineral Weingut Friedrich Becker | Germany 2015
- Braised Star Garoupa and Abalone Roll with Foie Gras in Supreme Oyster Sauce
- Sherry Old Harvest Medium Dry Ximénez-Spínola | Spain
- Wok-Fried Superior Australian Wagyu Beef Cubes with Black Truffle and Bell Peppers
- Château de Fonbel | France 2009
- Poached Shrimp Wontons in Soup
- Cherry and Osmanthus Crème with Vanilla Sauce
- Moscato d’Asti Sant llario Ca'd'Gal | Italy 2016
SEASONAL RECOMMENDATIONS
- Double-Boiled Morel Mushroom with Plant-Based Pork
- 320 Per Person
- Steamed Squids with Garlic and Vermicelli in Bamboo Basket
- 200 Per Person
- Marinated Red Jellyfish with Pork Knuckle
- 380
- Crispy Taro with Shrimp Paste (4 pieces)
- 480
- Wok-Fried Lobster with Lily Bulbs, Gingko and Sarcodon Aspratus Mushroom
- 940
- Braised Eggplant and Scallops in Spicy Plum Sauce (4 pieces)
- 380
- Braised Sea Cucumber with Crab Meat, Conpoy and Mushrooms
- 580
- Sea Cucumber Casserole With Shrimp and Spring Onions
- 540
- Crispy Pork Loin in Fermented Bean Curd Crust
- 320
- Poached Vermicelli Casserole with Dried Shrimp and Tofu Sheets in Soup
- 280
- Braised Tofu Sheet with Crab Meat in Seafood Sauce
- 320
- Poached Fungus and Bamboo Shoots in Chicken Pottage
- 200
- Cherry and Osmanthus Crème with Vanilla Sauce
- 150 Per Person
- Baked Lotus Seed Paste Puffs with Preserved Egg and Ginger (4 pieces)
- 76
All prices in HKD and subject to 10% service charge. Menu is subject to change without notice.