Four Seasons Hotel Hong Kong, Lung King Heen: 2 Michelin stars, dim sum lunch, menus from HKD 880 and the dress code

Lung King Heen made its name as the world’s first Chinese restaurant to receive 3 Michelin stars, and the man behind it is still in the kitchen: Chan Yan Tak, the executive Chinese chef, born in Hong Kong and the first Chinese chef to hold 3 stars. In the 2026 Guide it holds 2, which the restaurant’s page lists among its awards. «We have no secret – only personally sourced ingredients, teamwork and over a century of accumulated experience», the chef says on the same page.

The MICHELIN inspectors write of quality produce sourced from all over the world, call the dim sum lunch a delight and single out the double-boiled soups brimming with ingredients. They suggest organic sparkling teas with the food, or asking the sommelier for a pairing, and note a room with panoramic harbour views, popular with locals and seasoned travellers alike.

The restaurant names 3 signature dishes: its «Masterdish», baked pineapple buns of barbecued pork and pine nuts; a fish maw casserole of abalone, prawns, scallops and chicken in abalone sauce, HKD 840 on the à la carte; and a baked whole abalone puff with diced chicken, HKD 105 a piece at weekday lunch. On the carte, appetisers start at HKD 220 for preserved egg with ginger, a whole braised Yoshihama abalone costs HKD 1,680, HKD 3,800 or HKD 6,800 by size, and a Peking duck served in 2 courses at HKD 1,680, made in limited numbers each day, with 24 hours’ notice recommended.

Lunch is the dim sum meal. On weekdays the dim sum changes on a rotation of 4 selections, most at HKD 92 for 2 pieces, from shrimp dumplings with bamboo shoots to roast goose dumplings with fish maw, and 4 executive lunch sets cost HKD 880 a person, with wine pairings of 2 or 3 glasses for HKD 600 or HKD 750 more. At weekends most of the dim sum is HKD 100 for 2 pieces and adds rice rolls, among them lobster with water chestnut at HKD 330. The Yum Cha and Champagne lunch, HKD 1,680, pairs dim sum, crab claw and lobster e-fu noodles with sparkling teas and a 2009 Yunnan pu’erh; champagne instead of the first tea is HKD 200 more.

The restaurant has 2 tasting menus. The tasting menu, HKD 2,880, opens with crispy dough with lobster and Kaviari Kristal caviar and runs through suckling pig, a king prawn with Nuodeng ham or Wagyu with fresh matsutake, blue cod or braised abalone, fried rice and an osmanthus and pear ice cream; 3 premium teas add HKD 500, 4 glasses of wine HKD 1,000. The vegetarian tasting menu, HKD 1,880, comes with 3 premium teas and ends with egg white milk custard with bird’s nest.

For a party, the private dining room has intricate murals, a low-hanging crystal chandelier and a silver-gilded ceiling, designed, says the restaurant, for the play of light and for good feng shui; children of any age are welcome there.

Of the 565 Google reviews of the hotel collected on 15 October 2026, 11 name Lung King Heen, in English or in Chinese, 9 of them with 5 stars. A guest in March 2026 had a wonderful lunch there; one in December 2024 found the dim sum lived up to its reputation; a guest in January 2026 praised the service at the restaurant as at the rest of the hotel.

Caprice, in the same hotel, is French, with 3 Michelin stars in the hotel’s words, and cooking by Guillaume Galliot.

Spring Moon, at The Peninsula in Tsim Sha Tsui, is Cantonese, open since 1986 and holder of 1 Michelin star for 10 consecutive years, 2017 to 2026; its dim sum lunch set costs HKD 720 a person, for 2 or more, on the menu dated 7 October 2026.

Tin Lung Heen, on Level 102 of The Ritz-Carlton, Hong Kong, is Cantonese, with 2 Michelin stars by its own account and Victoria Harbour and the Hong Kong skyline as its backdrop.