Lung King Heen, Cantonese Restaurant – Hong Kong

Contributed by: Carole Chung 8 Finance Street, Central (in the Four Seasons Hotel) Tel. 852-3196-8880 Credit Cards: Yes Prices: Moderate-Expensive Lung King Heen exudes elegance and uses mature cooking techniques to present to diners the finest Cantonese cuisine obtainable, the menu has specialties that lean toward seafood and dim sum using mainly local ingredients, and it is obviously the reason it has been voted #1 Best Food in Hong Kong and was bestowed three stars by the Michelin Guide. If this isn’t sufficient, while dining you have a magnificent view of Victoria Harbour. Enough said! The menu follows: BIRD’S NEST
	Double-Boiled Superior Bird’s Nest with American Ginseng and Yunnan Ham

	Braised Superior Bird’s Nest Stuffed in Bamboo Piths

	Braised Superior Bird’s Nest with Shredded Fish Maw

	Braised Superior Bird’s Nest with Crab Meat

	Braised Superior Bird’s Nest with Shredded Abalone and Conpoy

	Double-Boiled Superior Bird’s Nest

	Bird’s Nest Broth with Shredded Chicken and Yunnan Ham

	Braised Superior Bird’s Nest with Minced Chicken

ABALONE AND AIR-DRIED SEAFOOD
	Braised Whole Yoshihama Abalone in Supreme Oyster Sauce

	Braised Whole South African Fresh Abalone in Supreme Oyster Sauce

	Braised Sliced Abalone with Fish Maw

	Braised Sliced Abalone with Goose Web

	Braised Fish Maw with Goose Web

	Braised Fish Maw in Supreme Chicken Broth

	Braised Sea Cucumber with Minced Pork in Abalone Sauce

	Wok-Fried Sea Cucumber with Spring Onions

	Braised Goose Web and Chinese Mushroom Casserole

	Braised Superior Fish Maw in Abalone Sauce

SEAFOOD
	Live Seafood Selection – Shrimp, Lobster, Sea Whelk, Cream Crab, Meat Crab, Pacific Grouper, Pink Grouper, Star Grouper, Tiger Grouper

	Baked Stuffed Sea Whelk with Diced Abalone, Sea Whelk and Minced Pork

	Steamed Lobster and Egg Whites in Hua Diao Wine

	Fried Lobster in Soy Sauce

	Simmered Lobster in Supreme Broth

	Sichuan-Style Braised Prawns with String Beans

	Baked Stuffed Crab Shell with Onions and Fresh Crab Meat

	Crispy Crab Claw with Shrimp Paste

	Wok-Fried Prawns with Dried Chili and Shallots

	Scrambled Eggs with Caviar and Crab Meat

	Crispy Scallops with Fresh Pear

	Chilean Sea Bass Fillet with Ginger and Spring Onions

	Wok-Seared Fillet of Star Grouper in Soy Sauce

	Crispy and Spiced Salt Star Garoupa Brisket with Sweet and Sour Sauce

	Sautéed Star Grouper Fillet with Seasonal Vegetables

	Steamed Scallops and Tofu with Crab Roe

	Crispy Star Garoupa Fillet Rolls with Milk Custard

	Steamed Garoupa Fillet with Yunnan Ham and Chinese Mushrooms

	Sautéed Scallops in X.O. Chili Sauce

	Steamed Prawns with Garlic and Vermicelli

SHARK’S FIN
	Braised Superior Shark’s Fin Soup with Fresh Whole Abalone

	Braised Superior Shark’s Fin and Lobster Served with Supreme Broth

	Braised Supreme Shark’s Fin Soup

	Double-Boiled Supreme Shark’s Fin Soup with Chicken and Bamboo Piths

	Double-Boiled Supreme Shark’s Fin Soup with Yunnan Ham and Brassica

	Braised Supreme Shark’s Fin Soup with Bird’s Nest

	Superior Chicken Soup with Hoi Fu Shark’s Fin and Fish Maw

	Braised Hoi Fu Shark’s Fin Stuffed in Bamboo Piths

	Braised Hoi Fu Shark’s Fin Soup with Crab Cream and Gold Leaf

	Braised Shark’s Fin Soup with Crab Meat

	Braised Shark’s Fin Soup with Fish Maw and Shredded Chicken

	Hot and Sour Shark’s Fin Soup with Assorted Seafood

BARBECUED AND COLD DISHES
	Barbecued Suckling Pig

	Roasted Goose with Plum Sauce

	Barbecued Pork with Honey

	Roasted Chicken Liver with Honey

	Poached Chicken Served with Diced Abalone and Conpoy

	Marinated Fragrant Chicken in Soy Sauce

	Roasted Chicken Liver with Honey

	Crispy Eel with Honey and Osmanthus

	Crispy Roasted Pigeon

	Marinated Sliced Squid with Cucumber in Fish Sauce

	Marinated Sliced Abalone and Red Jellyfish with Asparagus

	Marinated Ginger with Preserved Egg

	Marinated Gluten in Plum Sauce

	Marinated Pork Knuckle in Soy Sauce

	Diced Beef Shin with Red Jellyfish

	Mixed Hot Peppers with Black Bean and Chili Soya Sauce

	Sliced Roasted Pork Neck with Garlic

SPECIALTIES
	Steamed Goose Liver in Abalone Sauce with Goose Web, Fish Maw or Fresh South African Abalone

	Crispy Frogs’ Legs with Spicy Salt

	Simmered King Prawn in Crystal Sauce

	Braised Air-Dried Seafood Casserole with Shark’s Fin Marrow

	Simmered Abalone Rolls with Dried Seafood, Minced Pork, Conpoy, Mushroom and Caviar

	Pan-Seared Scallops stuffed with Shrimp Paste

	Wok-Fried Wagyu Beef Cubes with Morel Mushrooms

	Braised Seasonal Vegetables with Bird’s Nest and Scallops

	Scrambled Eggs with Hoi Fu Shark’s Fin and Crab Meat

	Crispy Tofu with Shrimp Paste and Chinese Sausage

	Braised Frogs’ Legs with Shrimp Roe and Gluten

	Wok-Fried Frogs’ Legs with Eggplant, Onion and Black Pepper

MEAT
	Wok-Fried Diced Beef Tenderloin with Garlic, Spring Onions and Black Pepper

	Wok-Fried Japanese Pork in X.O. Chili Sauce

	Traditional Stewed Beef Brisket Casserole

	Braised Seasonal Bitter Squash stuffed with Minced Pork in Black Bean Sauce

	Wok-Fried Lamb Shin with Chili, Spices and Scallions

	Sichuan Style Sautéed Beef Tenderloin Strips with Vegetables

	Crispy Pork Ribs in Sweet Wasabi Sauce

	Crispy Japanese Pork in Marinated Red Bean Curd Crust with Pancakes

	Stir-Fried Minced Beef and Vegetables with Lettuce Wrap

	Dong Po-Style Braised Pork Belly

	Japanese Pork with Yam Vermicelli in Supreme Broth

	Braised Pork Ribs in Wuxi Sauce

	Sichuan-Style Braised Lamb Chops

POULTRY
	Roasted Peking Duck (for Dinner Only)

	Fortune Chicken (24-Hour Advance Notice Required)

	Crispy Chicken Served Peking-Duck Style

	Lung King Heen Roasted Chicken

	Poached Chicken Fillet with Yunnan Ham and Vegetables in Abalone Sauce

	Sauteéd Roasted Goose Strips with Bitter Melon and Young Ginger

	Crispy Chicken Fillets with Sesame in Lemon Sauce

	Baked Chicken with Seasame, Ginger and Spring Onion

	Stir-Fried Minced Pigeon with Lettuce Wraps

	Pipa-Style Barbecued Duck with Garlic

	Wok-Fried Pigeon Fillet with Black Beans and Onions

	Braised Duck with Preserved Plums

ORGANIC AND VEGETARIAN
	Wok-Fried Spring Beans with Preserved Vegetables

	Sautéed Zucchini with Assorted Mushrooms

	Sautéed Gluten with Green Peppers and Onions in Vegetarian X.O. Chili Sauce

	Poached Baby Cabbage with Qi Zi Herb in Soup

	Fried Multi-Grain Rice with Gluten and Vegetables in Vegetarian Oyster Sauce

	Fried Five Grain Noodles with Assorted Vegetables

	Sautéed Vegetables, Mushrooms and Fungus in Pumpkin

	Crispy Avocado Rolls with Mushrooms

	Steamed Beancurd and Gluten in Black Bean Sauce

	Stir-Fried Shredded Vegetables with Bean Sprouts

	Stir-Fried Minced Vegetables and Pine Nuts with Lettuce Wraps

	Crispy Beancurd Sheet Rolls with Vegetables

	Sautéed Diced Vegetables with Cashew Nuts in Chili Sauce

	Braised Fresh Beancurd Sheet with Bird’s Nest and Enoki Mushrooms

	Braised Seasonal Vegetables with Maitake Mushrooms

	Crispy Taro Dumplings with Vegetables and Herb Mayonnaise

SOUP AND BROTH
	Shark’s Fin Soup with Beancurd and Crab Meat

	Double-Boiled Sea Cucumber with Yunnan Ham and Chinese Mushrooms

	Braised Seafood Soup with Crab Cream and Bamboo Piths

	Hot and Sour Soup with Fillet of Grouper

	Double-Boiled Shark’s Fin Marrow with Brassica

	Braised Assorted Fungus in Soup

	Braised Tofu Soup with Diced Roasted Goose

	Minced Beef Soup with Egg Whites

	Braised Fresh Crab Meat and Vegetables in Soup

	Double-Boiled Chinese Mushrooms with Bamboo Piths and Brassica

	Double-Boiled Fillet of Grouper with Yellow Fungus

	Vegetable Soup with Bamboo Piths

RICE AND NOODLES
	Steamed Fried Rice with Diced Abalone Wrapped in Lotus Leaf

	Sliced Abalone with Noodles in Soup

	Braised Egg Noodles with Shredded Fish Maw, Spring Onions and Abalone Sauce

	Braised E-Fu Noodles with Fresh Crab Meat

	Shrimp Wontons with Noodles in Soup

	Home-Style Fried Noodles with Shredded Roasted Goose and Chicken

	Fried Rice with Roasted Goose, Barbecued Pork, Shrimp, Taro and Preserved Vegetables

	Fried Rice Vermicelli with Crab Meat and Scrambled Eggs

	Fried Rice with Lobster and Seafood

	Fried Rice Noodles with Sliced Beef in X.O. Chili Sauce

	Hot and Sour Shredded Pork with Golden Noodles

	Braised E-Fu Noodles with Conpoy and Enoki Mushrooms

	Fried Rice with Conpoy and Smoked Salmon

	Fried Rice Rolls in X.O. Chili Sauce

	Fried Rice with Mushrooms, Egg Whites and Vegetables

DESSERTS
	Double-Boiled Superior Bird’s Nest, served with Almond Cream, Coconut Cream and Crystal Sugar

	Double-Boiled Egg White Milk Custard with Bird’s Nest

	Chilled Double-Boiled Hashma with Red Dates

	Chilled Tofu Custard with Fresh Fruits

	Chilled Mango and Sago Cream with Pomelo

	Sweetened Almond Cream with Egg Whites

	Sweetened Wheat Grain Cream with Taro

	Chilled Sweetened Red Bean Cream with Lotus Seeds

	Baked Milk Custard Tarlets

	Baked Custard Puffs

	Steamed Custard Buns with Salty Egg Yolk

	Deep-Fried Glutinous Rice Sesame Dumplings flavoured with Green Tea

	Chilled Coconut Pudding with Hashma and Longan

	Lung King Heen Dessert Sampler

	Seasonal Fruit Platter

Tags: Lung King Heen voted #1 Best Food in Hong Kong 3 Michelin stars

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