For two decades, Lung King Heen has been the go-to for discerning diners, be it business dim sum lunches or treat-yourself dinners, and for good reason. Veteran chef Chan Yan-tak leads a diligent team, serving some of the city’s best contemporary Cantonese classics—juicy roast goose, luscious, collagen-filled chicken “superior potage”, and filleted garoupa steamed to perfection. The hotel’s wine list is extensive (and predictably spendy), but there are also plenty of premium Chinese teas, plus a thoughtful selection of wine substitutes, from sparkling teas to an exemplary quince juice. Service is attentive, with a refreshing air of relaxed confidence.

Signature Dishes

• Wok-fried superior Australian Wagyu beef with morel mushrooms
• Superior potage with shredded chicken
• Wok-fried prawns with organic black garlic and dried chilli

Tatler Tip

Dim sum with your gluten-free pals? Call ahead and the restaurant can arrange a small but delightful menu of classics rendered gluten-free.