Hoi King Heen

Chinese   |   $ $ $ $   |   Tsim Sha Tsui

Helmed by culinary veteran chef Leung Fai-Hung, Hoi King Heen shines on creative Cantonese cuisine with a strong following

 

Walking into the basement of the InterContinental Grand Stanford in Tsim Sha Tsui, it feels as if time has stood still— subdued lighting, dark tones, golden fixtures and wall-hanging mirrors contribute to the feeling of a vast and intimate space. The menu is a balanced mixture of timeless classics alongside some innovative and surprising creative dishes created by chef Leung Fai Hung. Although most of the menu is focused on seafood, Leung’s four decades of experience shine through in a breadth of offerings which are sure to please the palates of most diners. Complementing the great food is the service team, who are gracious, friendly and eager to assist in selecting menu items for first-time visitors.

Signature Dishes

  • Steamed garoupa roll with Yunnan ham
  • Crispy pork belly stuffed with egg yolk
  • Braised winter melon balls stuffed with black olive mustard

Tatler Tip

Be sure to try chef Leung’s signature crispy pork belly filled with salted egg yolk, a unique representation of a beloved, ageless classic.

Must Try


  • Steamed garoupa rolls with Yunnan ham
  • Braised winter melon balls stuffed with black olive mustard
  • Crispy pork belly stuffed with egg yolk