Saturday, 3 December 2016

Michelin Three-Starred Dim Sum

Lung King Heen's prized baked barbecue pork buns with pine nuts
After making a reservation almost a month ago, my friend YTSL and I headed to Lung King Heen, the Michelin three-starred restaurant in the Four Seasons Hong Kong for dim sum. She had tried it and raved about it and so I was curious enough to want to sample it too.

An idea of what the interior of the restaurant is like!
We sat down to lunch at 12.30pm, a bit surprised the place wasn't full already -- but then again perhaps tai tais want to sleep in on a Saturday...

YTSL suggested we order all the signature dim sum dishes, particularly the baked barbecued pork buns with pine nuts. Since there were two of us, the waiter told us most dishes came in three pieces and would we like to have two, with a price adjustment? What a novel idea.

However, we did keep the barbecue pork bun order to three pieces and YTSL was in bun heaven.

Baked whole abalone puff with diced chicken
The bun is fluffy and light, and manages to hold the filling, which is choc full of char siu and some pine nuts for added texture. The end result is a delicious combination that isn't oily or too buttery, meaty and slightly crunchy.

Another delicious pastry is the baked whole abalone puff with diced chicken, the abalone is small, sliced for easy consumption, but very meaty.

Steamed rice rolls are only available on weekends, so we made sure we ordered one of them -- the signature one of lobster and water chestnut in fermented bean sauce. It was very decadent, with lots of fresh lobster meat, added crunch from the water chestnut and very flavourful.

This week's weekend dim sum special was steamed beef balls, and they were executed well, very tender, and moist. We also liked the vegetarian steamed assorted mushroom and zucchini dumpling that was packaged in a translucent wrapper, very delicate and delicious.

1/2 portion of scallops with pear, shrimp paste, Yunnan ham
The steamed shrimp dumplings with wild mushrooms were a minor fault in terms of flavour -- it goes to show that the classic pairing shrimp dumplings with bamboo shoots is done for a reason and shouldn't be altered. We liked the shrimp -- very meaty and crunchy, but the mushrooms didn't seem to go with the shrimps in terms of texture and flavour.

Oh well. Not to fret over. But we did like the scallops with a bit of shrimp in it, on a piece of pear base and encased in a white pastry with shrimp paste and Yunnan ham. Absolutely exquisite how it was packaged and executed.

We got a few desserts to try on the house, including a black sesame and walnut mousse (topped with bits of gold foil), osmanthus jelly, almond cookies, coconut glutinous rice cakes shaped like diamonds, and little balls of mango encased in desicated coconut.

A delicate flower with warm custard inside was delicious!
In the end both of us shelled out HK$460 each and the restaurant still wasn't packed by the time we left around 2.45pm. We were quite surprised to see other people eat quickly and then leave -- they must come here so frequently that it's not something they savour...

Lung King Heen
4/F, Four Seasons Hong Kong
8 Finance Street
Central
3196 8880
fourseasons.com/hongkong/

2 comments:

  1. Like your "in bun heaven" phrasing. I really was that yesterday at Lung King Heen! ;b

    ReplyDelete
    Replies
    1. HI YTSL -- You were "in bun heaven"! That's why I wrote it!

      Delete