Lung King Heen at Four Seasons Hong Kong wins 3 Michelin Stars

The first edition of the Michelin Guide Hong Kong Macau 2009 has awarded a total of five Michelin stars to the Four Seasons Hotel Hong Kong, with three stars being awarded to Cantonese restaurant Lung King Heen, the only restaurant in Hong Kong to receive the accolade, and two stars to French restaurant Caprice, one of only seven restaurants in Hong Kong to receive two stars.

According to the guide, at Lung King Heen “Ingredients [here] are of the highest quality – particularly the seafood which is impeccably fresh; all dishes are expertly crafted, nicely balanced and enticingly presented. The serving team is highly professional and describe dishes with great care and obvious pride.”

On hearing the announcement, Executive Chinese Chef Chan Yan Tak, the only Chinese Chef ever to receive the three-star award, said “I’m incredibly honoured and excited to receive such a great recognition on behalf of the whole Lung King Heen team. All of this is down to teamwork, and my thanks go out to every single member of the team here. The Michelin stars will help to strengthen the enthusiasm and pride that we feel every day when serving our guests. We now need to work harder than ever to ensure that we live up to this accolade.”

Four Seasons Hotel Hong Kong Regional Vice-President and General Manager William Mackay added, “We are delighted with the recognition of both of our restaurants in the Michelin Guide, and in particular the recognition of Lung King Heen receiving the highest award in Hong Kong. It’s fantastic to have Cantonese food placed on the world stage, and it’s a wonderful acknowledgment of Cantonese cuisine in a city where eating is synonymous with living. It’s very exciting that the Guide has come to Hong Kong as it will help to increase awareness of the city as being a serious gourmet destination for foodies around the world.”

The 128-seat Lung King Heen is open seven days a week for breakfast, lunch and dinner, and features a harbour-view private dining room. With Lung King Heen Chef Ma Kwai Ming, Chef Chan Yan Tak creates a cuisine representing contemporary Cantonese at its best, with an emphasis on dim sum, seafood and seasonal delicacies. Reservations are recommended.

The 100-seat Caprice is open seven days a week for lunch and dinner, and includes an adjoining bar and lounge area for cocktails, as well as three private dining rooms with seating for up to 16 guests. Chef Vincent Thierry’s contemporary French cuisine and Pastry Chef Ludovic Douteau’s desserts are accompanied by an extensive selection of fine wines, and one of Hong Kong’s widest selection of artisanal French cheeses.

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