|Lung King Heen|
Location on Hong Kong Island
|Head chef||Chan Yan-tak (陳恩德)|
|Food type||Cantonese cuisine|
|Dress code||Smart casual|
|Rating|| Michelin Guide 2008–present|
5 stars Forbes Travel Guide 2013
|Street address||Podium 4, Four Seasons Hotel, 8 Finance Street, Central|
|City||Central, Victoria City|
Lung King Heen (Chinese: 龍景軒; pinyin: Lóng Jǐngxuān; Jyutping: Lung4 Ging2hin1) is a fine dining Cantonese restaurant in the Four Seasons Hotel Hong Kong. Its kitchen is run by chef de cuisine Chan Yan-tak, who came out of early retirement in 2002 for the Hotel.
The restaurant has earned many commendations since its opening. The Michelin Guide awarded it three Michelin stars in 2009.
Chef Chan Yan-tak had spent part of his culinary career as a sous-chef — and after one year, executive chef — at Lai Ching Heen in the Regent Hong Kong (now the InterContinental Hong Kong) since 1984. However, after the death of his wife, he retired in 2000 to help take care of his children. However, Chan was persuaded by his colleague from the Regent, general manager Alan Tsui, to come out of retirement in 2002 to help the Four Seasons establish a Cantonese restaurant.
Lung King Heen is critically acclaimed. It is the only Cantonese restaurant in Hong Kong that has been awarded the maximum 3 Michelin stars by the 2009 Hong Kong and Macau edition of the Michelin Guide.
In 2010, the restaurant's homemade XO sauce was listed as the 'Best condiment' on the Hong Kong Best Eats 2010 list compiled by CNN Travel. Lung King Heen was also added to Forbes Travel Guide's list of five-star restaurants in January 2014.
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