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Relish exquisite seafood and dim sum crafted by Executive Chinese Chef Chan Yan Tak at the world’s first Chinese restaurant to be recognized with the coveted Michelin three-star rating. Lung King Heen has been awarded two Michelin stars this year, a prestigious recognition of its exceptional cuisine.

Awards

  • MICHELIN Guide 2024 – Two Michelin stars

Hours and Information

Lunch
Monday – Friday 12:00 noon – 2:30 pm Last Order: 2:30 pm Saturday, Sunday and Public Holidays 11:30 am – 3:00 pm Last Order: 3:00 pm Minimum spend is HKD 500 + 10% service charge per person (ages 12 years old and above)
Dinner
6:00 – 9:00 pm Last Order: 9:00 pm
Dress Code
Smart casual attire required. Guests are kindly requested to refrain from wearing shorts of any length, sleeveless shirts, flip flops and sandals for male guests ages 7 or above.
Location
4/F

Lung King Heen is delighted to welcome families with children ages 7 or above during weekdays. Kids of any age are welcome on Saturday, Sunday and Public Holidays (except some specific dates, please contact Lung King Heen for more information). For private dining room reservations, kids of any age are welcome.

Dress code is smart casual for male guests ages 7 or above. Covered shoes, long pants and sleeved shirts are required for gentlemen.

A sophisticated restaurant with neatly set tables and chairs. Large windows offer panoramic views of the city skyline and the waterway.

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Menus

MainWeekday dim sum and set lunch
Weekend dim sum lunchChildren’s menu
Seasonal SpecialtiesA TASTE OF TRADITIONAL CANTON
Winter Solstice Menu

Signature Dishes

  • Three golden-brown baked barbecued pork buns with pine nuts sit on a white oval plate. Fresh parsley adds a touch of color, making the dish look freshly baked.
    Our Masterdish: Pineapple Pork Buns

    with Barbecued Pork and Pine Nuts

  • A ceramic dish with a lid on a wooden stand contains a gourmet scallop and green vegetable delicacy. Accompanied by chopsticks and a soup spoon.
    Fish Maw Casserole

    Abalone, Prawns, Scallops and Chicken in Abalone Sauce

  • Three small pastries with diced chicken are neatly arranged on a long white plate atop an ornate red cloth. Leafy greens garnish the plate.
    Baked Whole Abalone Puff

    with Diced Chicken

The Team

Chef Chan Yan Tak stands smiling in a professional kitchen with his hands on his hips, wearing a white uniform. Bamboo steamers are on the counter.

Chan Yan Tak

Executive Chinese Chef
Born in Hong Kong, Chef Chan Yan Tak has spent his whole life in the city. He proved that one doesn’t have to go abroad to become a culinary star when he became the first Chinese chef in history to be awarded three Michelin stars with Lung King Heen.

“We have no secret – only personally sourced ingredients, teamwork and over a century of accumulated experience.”

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