Lung King Heen (Part two)

Lung King Heen

Four Seasons Hotel


Yeah, it’s a revisit to Lung King Heen! The first time when I was there was actually five months ago in July 2013 and this time I brought my parents to try the ‘best’ dim sum in the world. Service here is also impeccable as they would quickly run to your table when they spot you refilling your own cup of tea. Every dim sum was, like what my parents said, very well executed and they love the food here.

IMG_6089Scallop cheung fen. Scallops were fresh and succulent. Love the fragrant sauce here. HKD $88.

IMG_6091This is my favourite from the first visit and is still my preferred cheung fen this time (over the scallop one). This is lobster cheung fen with chest nut. Super fresh and delicious lobster meat wrapped in the slithery smooth cheung fen. Sauce was so fragrant and everything just came together as a very good combination. HKD $150.

IMG_6090OMG, the super duper good seabass dumpling. This doesn’t have the chef recommendation sticker next to it but it’s Me recommended really. Skin was good, just of the right thickness and the fish in it is delicious. It’s my first time having fish meat dumpling and I thought it was really well executed. Fish in it was generous too. It’s really a dim sum you can’t find in many other countries, not even Singapore. HKD $60.

IMG_6092Yes, nobody will forget to order this signature LOBSTER, PRAWN, SCALLOP dumpling when they are in Lung King heen. Super fresh and succulent layers of seafood and you could taste the different textures when you bite into it. It’s like medley of surprises in that one bite! The skin is also very luscious and smooth. HKD $45 for one and of course we got 3!


IMG_6099When you don’t forget about the lobster dumpling, you also would not forget their second signature dim sum – the abalone chicken pastry. Pastry didn’t taste too buttery and doesn’t make you feel queasy; that really displayed the prowess of this 3 michelin starred chef. Abalone was also springy and I love the texture. I literally slowly chewed my food for once! HKD $56 for one and again we of course ordered 3.

IMG_6094Taro pudding which is so good again. There’s a substantial amount of taro in this lor bak gou with turnip. The outer crust is crispy and the whole ‘pudding’ isn’t gooey at all. There’s again different textures to an otherwise simple dim sum! HKD $60.


IMG_6097Char Siew polo bao with pine seeds. Really fluffy bun and the polo crust was just fragrant. I like the char siew filling too as it’s fragrant, sweet and really savoury. My mum said it’s a little sweet for her but thought it was perfectly fine for me! HKD $60.

IMG_6096The scallop pear puffs. I guess it’s called pear as it looks slightly like one. There’s one fat succulent scallop in each of this yam pastry. The crispy skin was really well fried as it feels really fragrant, flaky and not oily. HKD $60.

IMG_6102Seafood crispy noodles. The very outstanding thing about this dish is that the noodles felt really crispy yet doesn’t feel fried at all as it wasn’t oily. This again, displayed the chefs culinary skills. I just felt that the sauce was a little bit bland until I added the red vinegar light sauce given to us for this noodles. This dish is actually meant to be light, but together with the vinegar, it made it very palatable and appetising actually! HKD $320.

IMG_6104We ended the meal with some complementary sesame cookies which were fragrant and jelly which was springy, light and has a little flower fragrance.

Yes, this definitely isn’t a cheap dim sum place but I would say that it’s worth almost every dollar spent and every calory taken in as you can’t get such perfect dim sum in most other countries, not even in Singapore. Indeed, I guess the chef really has what it takes to be the only 3 michelin chef for a chinese restaurant. We spent a total of HKD $1326 for the three of us. It is the first time that I ate my food a little more slowly just to savour every bit.






Lung King Heen @ Four Seasons Hotel

Lung King Heen

Four Seasons Hotel @ IFC

Being the only 3 michelin star chinese restaurant in the whole world, its no wonder that lung king heen is very popular. Made the reservation 1.5 months before and managed to get a slot at 1.30pm.

LKH - 3

This was the highlight of the day. Lobster scallop dumpling. To be exact, it has 4 layers, prawn, scallop, shredded crab meat and chunky lobster. A huge dumpling and tastes really heavenly I felt. Everything is fresh n succulent and has seafood fragrance. Good marinating there and it costs S$10 for one piece. Very worth it!

LKH - 1

Ordered mostly those that are chef recommended. Started with the lobster cheung fen and it was superb. Very smooth and slithery cheung fen and the chunky fresh lobster meat in it is very delicious. First time having lobster cheung fen and I love it.

LKH - 2

Shanghai xiu long bao was well presented but other than that it tasted pretty standard. And the skin at the top was a little too thick I thought. It wasnt under the chef recommendation though.

LKH - 4

Polo Char siew bao is tasty as well. Very fragrant char siew filling and actually tasted pretty similar to the one at wah lok singapore.

LKH - 5

The abalone chicken puff is another highlight of the day. The whole piece of abalone at the top is really delicious. Well cooked and not hard at all. Also the chicken in the puff goes well with the abalone sauce. Yums!

LKH - 6Hong kong June 2013-001

3 types of bbq meat with jellyfish. Again, well executed. From the right, the jellyfish is springy while the roast goose was well barbecued. Top bit of the skin is really crispy and the meat is really juicy. The char siew has little fats and is super tender and well marinated. Not too sweet at all and I feel that its the best char siew that I’ve ever had. The suckling pork skin is super crispy and felt like I was eating crisp. The menthol leaf at the bottom gives it a refreshing touch and there seems to be a layer of pancake in between them. Well executed appetiser.

LKH - 11

Chilean sea bass was really fresh, chunky and tasty. Dont really know what sauce is it but its really quite unique and special and makes the vegetable really fragrant. However, I felt that its pretty similar to the chilean sea bass I had at singapore east 8 which was quite good as well and bigger in portion and is $30 less.

LKH - 13

Lobster fried rice is one of the chef speciaties and I really quite like it. You could taste the individual rice grain. Very uniformly fried and there are chunks of lobster meat in it. I felt that the impressive bit is that it doesnt leave a layer of oil in your bowl after finishing it. Most fried rice are quite oily I feel but this isnt and could still have such great taste. Quite impressive I thought.

LKH - 14

Desserts were pretty normal and you can skip them if you want to have more choices.

LKH - 15LKH - 16

LKH - 12

As I thought that I was one of the lucky few who could get a booking at lung king heen, I was really looking forward to it. Indeed, I wasnt at all disappointed and felt that some of the dishes were really spectacular – things that u cannot find elsewhere at all. However, some of the dishes were just very good and not exceptionally good which got me to wonder how did they manage to get 3 stars. Maybe those few decadent dim sum and dishes were really too spectacular that allow them to retain her 3 stars every year. And also from the long menu, there may be other gems that I had not tried before. Despite the really high cost, (hkd $1000 per pax) I would still highly recommend this restaurant as the interesting, decadent and delicious dim sum would definitely not disappoint you! And you definitely get a good view of Hong Kong harbour as you are having your dim sum.

Lei garden @ IFC

Lei Garden

IFC at Hong Kong Station

Hong kong June 2013

As it has a michelin star and is located at the plush IFC, I had pretty high expectations for it. The prawns, peking duck and fried pork ribs that I ordered were quite alright to me. Perhaps the pork ribs might be nice to others. Undoubtedly,  its soft warm and crispy and melts in your mouth but its really very fatty for me I felt. Removed all the fats and only a little meat is left.

Lei - 4

But I have to say the lobster broth rice is superb! Very warm, soothing and the soup was filled with aromatic lobster fragrance. Hmmm.. yummy! The fried rice adds crisp to the lobster “porridge” and I thought this combination is really interesting and simply delicious. The bits of lobster meat was also pretty standard,  good texture and fresh. I felt that the broth really brought the dish to an unparalleled standard and really love that. A good restaurant in general but I thought one should just try the lobster broth rice and also heard that the lab cheong rice is pretty good!

Ho Hung Kee

Ho Hung Kee

Causeway bay Hysan place

Knowing that it has a michelin star and is similarly priced as tim ho wan, I thought that it may be another cheap michelin gem.

ho hung kee - 1 ho hung kee - 2 ho hung kee - 3 ho hung kee - 4

Ordered the mixed meat congee and wanton noodles as they are famous for that. The ingredients in the congee were pretty good; fresh cuttlefish with good texture, peanuts were a little hard tho and the meat was tender. But it was a tad too bland I thought. As for the noodles, they are very springy and the wanton has a substantial amount of meat in it. However, I thought that such noodles are pretty common in hong kong and hence the standard in ho hung kee is pretty normal when compared to the others. Not worth the effort to get there even though the interior is pretty cute.

Tim Ho Wan Hong Kong station

After landing at Hong Kong, it is a good idea to make your way to hong kong station via the airport express and have a snack at tim ho wan. Having been here a couple of times, there are only a few things on the menu worth ordering.

tim ho wan - 2

Definitely the char siew bao is a must eat. Buttery and frangrant, the crust goes really well with the moist well marinated char siew.

tim ho wan - 3

Malai gou was fragrant too. Can smell the butter and texture is really fluffy and slightly moist.

tim ho wan - 4

Gui fa gou is quite sweet and you can taste the osmanthus flower fragrance.

tim ho wan - 6

Though knowing it, I got the har cheung which is quite mediocre. Thick cheung fen and isnt slippery at all.

tim ho wan - 5

This is one of my favourites too. Pork rib rice. The black bean suace complements well with the pork rib fragrance. Very filling as there was too much rice.

tim ho wan - 1

On the whole, Tim Ho Wan is quite a good restaurant to visit for a snack and not as a main meal. Still a recommended place to go to as these few items are really quite unique and tasty. Theres always a big queue outside the shop I believe. I was really lucky as someone exchanged hers with mine as her friend wasnt there yet and I only had to wait for a short 20min. This is the kind of waiting time that I wouldnt mind for a snack really and not a 2h wait in singapore.