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

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