Hoi King Heen
Helmed by culinary veteran chef Leung Fai-Hung, Hoi King Heen shines on creative Cantonese cuisine with a strong following
With four decades of kitchen experience, chef Leung Fai-Hung has been instrumental in shaping Hoi King Heen into the unique restaurant it is today. Here is where Leung’s expertise in Cantonese cookery has been thoroughly applied to creative reinvention of the cuisine, as well as to the execution of timeless classics. Located in the basement level of the InterContinental Grand Stanford in Tsim Sha Tsui, the establishment has an understated luxury and vastness about it, thanks to its considered use of black, gold, and wall-hanging mirrors. There’s even a show kitchen where the experienced team prepares last minute touches to dishes. Hoi King Heen continues to be a favourite for timeless Cantonese fare, where the focus of seafood-driven cuisine shifts to take up creative courses developed by Leung himself. An ever-changing menu is full of surprises along the way, from the way Leung fuses ingredients to the innovative presentation of classic dishes. Guests can expect good, friendly service as staff are keen to make menu suggestions and help put together a menu of well-rounded dishes for each party on request.
Save room for dessert at Hoi King Heen and be on the lookout for Chinese executive chef Leung, who may make a special appearance preparing homemade almond cream with egg whites tableside for guests.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||4 rooms for 4-48 persons|
|Dress Code||Smart Casual|
|Corkage Charge||HK$350 per bottle|