Lung King Heen Hong Kong

Lung King Heen is renowned for their dim sum but I must admit I haven’t been there for lunch for around a decade . In any case with evening seating infinitely easier to book I thought I would give dinner a try .

First things first is the service , easily the friendliest and best service I have had in a Cantonese restaurant in HK. Smooth, assured and very confident FOH team . Hats off …

As for the food , played it very conservatively with the ordering so didn’t really given the kitchen a chance to wow, but everything that did arrive hit the spot .

First , excellent suckling pig skin which really elevated when lightly dipped in sugar , it’s not a move I usually prefer but in this case the pork and sugar was truly a 1+1=3 scenario .

Stir fried pork belly with loofah and black fungus was a very tasty stir fry, the belly thinly sliced and overall the dish had terrific textures.

Roast chicken was kindly deboned and very well cooked , it did lack some of the fatty lusciousness you can find in local NT chicken but I suggest that was by design.

A veggie dish to wrap things up with braised tofu and morels being a soignee combo .

Nice to have a chilled dessert on a hot night , coconut cream with aloe Vera and green bean . Hella refreshing. Less

One of the few restaurants that lived up to hype. Never mind they lost their 3rd Michelin star but the food here is definitely way above most Cantonese restaurants in HK, and, I would even daresay, Macau and Guangzhou.

Their dim sum was exactly of the quality I was taught by my shifu decades ago. The dumpling had the right proportion of wheat flour to potato flour; with the proper kneading. The transparency of skin (thickness) was textbook standard. And the tart pastry was superbly impressive.

I often lament the loss of wok skills among Cantonese chefs because much food these days is sous-vide, braised, steamed, or, horrifyingly, reheated. Here though, frying skill was impressive in all the dishes—not so much wok hei, but the right amount of caramelisation via Maillard reaction between the ingredients and the high temperatures of the iron wok.

In honesty, I considered this meal a ‘refresher’ on the classic principles of Cantonese cooking.
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So full marks on the glamour here, but what was a shame was that on arrival (admittedly a few minutes early, we were asked to wait outside in a rather curt manner by the rather bland, conference centre, like balcony – this was understandable (just) as we were there before 12:30pm, but to be kept waiting until 12:36pm without explanation – not good. Anyhow, after an unfortunate beginning, on entering and being placed, we were well looked after. Some great moments, but ultimately few in number and ultimately is was a surprise after the meal that the restaurant had 3 Michlelin stars.

The pastries, oils and dim sum in particular were absolutely divine. We were aware from multiple reviews that these aspects and dim sum was their forte, and we were glad to have experienced. There are only so many ways in which these dishes can be above A-grade but there was no dispute as to how good they were. The pork cubes produced a moment of sheer happiness and are worthy of being acknowledged.

The pastries, oils and dim sum in particular were absolutely divine. We were aware from multiple reviews that these aspects and dim sum was their forte, and we were glad to have experienced. There are only so many ways in which these dishes can be above A-grade but there was no dispute as to how good they were. The pork cubes produced a moment of sheer happiness and are worthy of being acknowledged.

The lesser end of the scale however, was discovered during the rice, soup and desserts which I felt were completely bland and even the petits fours of jelly cubes seem to have virtually no flavour and were a huge disappointment. Chinese desserts would appear to be a refined taste and based on the Michelin starred Chinese desserts had, the traditional ones are simply not for me. I appreciate my tastes will be different to many, but the boring nature and bland, almost savoury overtones present within these traditional soup deserts simply do not excite or entice me. Therefore, as an experience, this was a pleasant one with a couple of very pleasing moments but nothing more and I struggled to see why this restaurant had been awarded 3 Michelin stars.

https://major-foodie.com/lung-king-heen-hong-kong/
https://instagram.com/richardbagnold Less