The story
Perched on the fourth floor of the Four Seasons Hotel, Lung King Heen is a two-Michelin-star beacon of elevated Cantonese dining. With sweeping harbor views, this fine-destination reimagines traditional dim sum with remarkable precision. Creator Mark Wiens highlights the signature abalone puff as a dish that truly “touches the heart,” capturing the restaurant’s ability to blend technical mastery with deep emotional resonance.
The menu is a parade of refined plates: crispy cuttlefish balls with almond, fried shrimp with black garlic, and delicate mushroom dumplings with pine nuts. From expertly crafted siu mai to a finish of chilled mango sago cream with pomelo, every course underscores the kitchen’s commitment to quality. Lung King Heen defines the very best of Hong Kong’s culinary landscape—an unforgettable experience that demands reservations.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
Lung King Heen’s siu mai earns unanimous praise for its pristine, plump perfection, while the overall vibe is one of refined Cantonese elegance and quiet luxury.
“Just look at the quality, the precision, the texture. Oh, that's the best — the world's greatest siu mai. And that is still flaming hot in your mouth. That literally melts in your mouth — the mixture of pork to shrimp ratio, the juiciness. As you take that bite, your mouth just fills with meat juice, and then you've got that kind of springiness of the shrimp in there. That is unbelievable.”
What creators say
1 creator has covered Lung King Heen. Most active: Mark Wiens
A two-Michelin-star restaurant at the Four Seasons Hotel with stunning harbor views, serving elevated Cantonese dim sum with incredible precision and creativity — an exquisite, unforgettable fine-dining experience.
Dishes mentioned
Abalone Puff
This is one of their most famous pieces of dim sum — the whole abalone puff. Wow, it's unbelievable. The pastry just collapses in your mouth — it's buttery and flaky and crumbly. Then you've got that minced chicken mixture which provides so much juice and flavor, and then you've got that abalone — it has that slightly chewy texture, almost like mushroomy in texture, but just providing that flavor bringing it all together. It's like the balance of flavors — the pastry, the abalone, the bottom chicken. That abalone puff definitely touches the heart — that is the definition of dim sum. Now we know why it's one of their signature dim sum.
Fried Shrimp with Black Garlic
Right out of the wok — one of the signature dishes. Oh, that flavor — that's so good. The quality — oh, that is unbelievable. That has to be the bounciest shrimp you'll ever eat in your life. The texture is kind of muscly but soft at the same time. The seasoning they've used — the balance of soy sauce, the sweetness of the black garlic — everything is so balanced in like a perfect harmony. That is literally a symphony in your mouth.
Siu Mai
Just look at the quality, the precision, the texture. Oh, that's the best — the world's greatest siu mai. And that is still flaming hot in your mouth. That literally melts in your mouth — the mixture of pork to shrimp ratio, the juiciness. As you take that bite, your mouth just fills with meat juice, and then you've got that kind of springiness of the shrimp in there. That is unbelievable.
Crispy Cuttlefish Ball with Almonds
This one is prepared by our chef — a crispy cuttlefish ball with a light almond coating, come with sweet and sour sauce. I like that — the crunch of the almonds, the sesame seeds.
Lobster Scallop and Pork Dumpling
Look at the quality — that's a big dumpling too. Oh, the ratio of pork to shrimp to lobster — so perfect, such a perfect ratio to give it such an incredible texture and delicacy. It's bouncy on the top but it's more tender inside. You can really taste the lobster — you can see it too, you can actually see the whole nuggets of lobster. For the other half of the lobster dumpling, we'll apply some of the sauce. Oh, that's a good shrimp there too. I like it with that sauce as well — kind of boosts the saltiness, gives it another dimension of flavor.
