Lung King Heen
| Company type | Restaurant |
|---|---|
| Industry | Fine dining, Cantonese cuisine |
| Founded | 2002 |
| Headquarters | Hong Kong , China |
Key people | Chan Yan-tak (chef de cuisine) |
| Products | Cantonese cuisine |
| Parent | Four Seasons Hotel Hong Kong |
Lung King Heen () is a distinguished Cantonese fine dining establishment situated within the Four Seasons Hotel Hong Kong. The kitchen is headed by chef de cuisine Chan Yan-tak, who rejoined the culinary scene in 2002 after retiring.
Since its inception, Lung King Heen has garnered multiple prestigious awards. It maintained a three Michelin star rating continuously from 2009 until 2022, spanning 14 years, before its rating was reduced by one star in 2023.
History
Chef Chan Yan-tak launched his culinary path in 1984 at Lai Ching Heen in the Regent Hong Kong, initially as sous-chef and later advancing to executive chef. After the passing of his wife, he stepped away from his career in 2000 to focus on raising his children. Two years later, convinced by Regent general manager Alan Tsui, Chan returned from retirement to help found Lung King Heen at the Four Seasons Hotel.
Reception
Lung King Heen has been highly praised as the sole Cantonese restaurant in Hong Kong to receive the highest honor of three Michelin stars in the 2009 edition of the Michelin Guide for Hong Kong and Macau.
In 2010, its signature homemade XO sauce earned the title of 'Best condiment' on CNN Travel's Hong Kong Best Eats 2010 list. Additionally, the restaurant was recognized as a five-star dining venue by the Forbes Travel Guide in January 2014.