Lung King Heen
Lung King Heen is a fine dining Cantonese restaurant in the Four Seasons Hotel Hong Kong. It is helmed by Chef de cuisine Chan Yan-tak, who came out of early retirement in 2002 for the Hotel.
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 added to Forbes Travel Guide's list of 5 stars restaurants in January 2014.
