Lung King Heen

First meal since we landed and I've been looking forward to this all morning. by a stroke of luck, we managed to secure a last minute lunch booking at the famous Lung King Heen a few days ago. 

Initially we had planned a full dim sum meal, but the waiter recommended a mix of dim sum and ala carte items and we decided to take the gamble. 

Attentive service staff, prompt and efficient, paying meticulous attention to detail. Plates were changed after every dish and hot tea topped up as soon as it was drunk. 

We started with their highly raved about seasonal dim sum, which was the reason for my visit. And as it turns out, was well worthwhile.

Steamed lobster and scallop dumpling 

Steamed lobster and scallop dumpling was bursting with seafood goodness, from chunks of lobster flesh to pieces of shrimp to a whole scallop. For a crustacean lover like me, it was hard to describe the wonder that left me reeling.

Crispy Scallop and shrimp puffs with fresh pear

Crispy puff was so delicate, that one had to grip it so delicately with chopsticks and be careful not to crush it with the slightest additional pressure. Once I bit into it, the mix of the sweet pear melded with the shrimp and scallop melted in my mouth. This was my favourite for he unique play of flavours. Not far from traditional dim sum puffs, this dish was able to attain an interesting level of complexity and left me wanting to go for seconds.

Baked whole Abalone puff with diced chicken

The slightly sweet buttery crust, melts easily in my mouth while the baby abalone is juicy with springy flesh. The diced chicken adds another texture to the dish and the finishing of abalone sauce brought to a close what for my partner was the highlight of the meal.

Baked barbequed pork buns with pine nuts

This dish was good but after the wow factor from previous dishes this one pales in comparison. Nevertheless I like the crunchy onions and pine nuts thrown into the mix to create an interesting flavour unlike the usual cloying honeyed taste I'm so accustomed to. 

Char siu

So tender so juicy so succulent it left me speechless. What can I say? Except that it was one of the best char siu I've ever tasted.

Lobster fried rice with seafood

I'll let the picture speak for itself, see the chunks of lobster? Quality is definitely not scrimped on here.

To round off the meal, we finished with a chilled mango and sago cream with pomelo.

All in all, it was an experience that was definitely worth it. This place has certainly not seen the last of me yet.

My advice, book in advance for a table, its alway packed. And to add to the ooh factor, see if you can score a table by the window.

Lung King Heen

Four Seasons Hotel Hong Kong

Level 4