Lung King Heen – View of the Dragon – represents contemporary Cantonese cuisine at its best. Using only the freshest local ingredients, a team of regionally renowned, innovative chefs creates a dining experience that delights and surprises.
Pacific Garoupa, So Mei, Green Wrasse, Pink Garoupa, Star Garoupa
Steamed Lobster: with Chinese Rice Wine and Ginger (Half Shell)
Baked Stuffed Sea Whelk: with Diced Abalone, Sea Whelk and Minced Pork (Per Person)
Baked Stuffed Crab Shell: with Onions and Fresh Crab Meat (Per Person)
Crispy Crab Claw: with Shrimp Paste (Per Person)
Sautéed Prawns: with Fragrant Tea Leaves
Sautéed Prawns: with Dried Chili and Shallots
Stir-Fried Diced Garoupa Fillet: with Assorted Vegetables and Pinenuts
Sautéed Lobster: in Black Bean Sauce
Crispy Prawns : on Apple Slice
Sautéed Prawns: in X.O. Chili Sauce
Poached Spiny Lobster: in Supreme Broth
Steamed Scallops: with Black Mushrooms and Yunnan Ham
Scrambled Egg White: with Crab Meat and Crab Roe
Pan-Seared Fillet of Star Garoupa: in Soya Sauce
Crispy Frog’s Legs Flavoured: with Spicy Salt
Steamed Minced Beancurd: with Shrimp Paste Served with Asparagus Stuffed in Bamboo Paste
Sautéed King Prawn: in Crystal Sauce (Per Piece)
Crispy Scallops: on Fresh Pear
Steamed Prawns and Fillet of Chicken: with Vegetables (Four Pieces)
Steamed Fillet of Star Garoupa Rolls: with Crab Meat
Sautéed Scallops Sichuen Style
Braised Frog’s Legs Flavoured: with Dried Flounder
Crispy Minced Shrimp Balls: with Salted Egg Yolk
Stuffed Mini Capsicum: with Shrimp Paste in Black Sauce (Six Pieces)
Wok-Fried Frog’s Legs and Vegetables: with Duck Liver Sausage
Barbecued and cold dishes
Barbecued Suckling Pig
Roast Goose: with Plum Sauce
Barbecued Pork: with Honey
Marinated Chicken: with Diced Abalone and Conpoy
Marinated Chicken: in Soya Sauce
Marinated Pigeon: in Soya Sauce (Each)
Crispy Roast Pigeon: (Each)
Marinated Pigeon: in Hua Diao Wine (Each)
Chilled Beancurd Topped: with Shredded Abalone and Conpoy in Two Flavours
Marinated Sliced Abalone And Red Jelly Fish
Marinated Beef Shank: with Jelly Fish
Crispy Eel: with Honey and Osmanthus
Crispy Quail Breasts: in Golden Nest
Meat
Sautéed Beef Tenderloin Cubes: with Red Jelly Fish
Wagyu Beef Cubes : with Japanese Green Pepper
Braised Pork Ribs Wuxi Style
Sautéed Japanese Pork: with Spring Onions and Garlic
Braised Pork Belly Dong Bo Style
Sautéed Japanese Pork: in X.O. Sauce
Pan- Sautéed Pork Loin: in Onion Sauce
Braised Lamb Chops Sichuen Style
Sautéed Lamb Cubes: with Shallot in Black Pepper Sauce
Sautéed Shredded Beef Sirloin: with Enoki Mushrooms and Vermicelli in Satay Sauce
Sautéed Sliced Lamb: with X.O. Sauce
Sautéed Beef Ribs: with Eggplant in Black Bean Sauce
Baked Pork Ribs Flavoured: with Coffee
Traditional Stewed Beef Brisket: in Casserole
Poultry
Roast Peking Duck
Fortune Chicken: (24 hours Advance Notice)
Crispy Chicken: Served Peking Duck Style
Lung King Heen Crispy Chicken
Braised Chicken Fillet: with Yunnan Ham and Vegetables in Abalone Sauce
Pan-Fried Chicken Fillet: with Walnut in Mayonnaise Sauce
Braised Fillet of Pigeon: with Diced Abalone and Black Mushrooms in Casserole
Sautéed Fillet of Pigeon Served : with Yunnan Ham
Sautéed Fillet of Chicken: with Crab Roe and Broccoli
Baked Chicken: with Perigord Truffle
Sautéed Pigeon Fillet: with Chrysanthemum and Mixed Vegetables
Vegetarian
Vegetarian Soup: with Bamboo Piths (Per Person)
Assorted Fungus: in Soup (Per Person)
Sautéed Vegetables: Mushrooms and Fungus in Pumpkin
Stir-Fried Minced Pickles Served: in Lettuce
Sautéed Spring Beans: with Preserved Vegetables
Braised Beancurd Sheet Rolls Topped: with Egg White
Stir-Fried Shredded Vegetables: with Bean Sprouts
Pan-Fried Beancurd Sheet Rolls: with Vegetables
Sautéed Seasonal Vegetables: in Crispy Nest
Crispy Vegetable and Taro Dumplings: with Mayonnaise
Fried Rice: with Mushrooms and Diced Vegetables
Sautéed Rice Vermicelli: with Vegetables
Soup and broth
Double-Boiled Yunnan Ham: Chinese Mushrooms and Sea Cucumber (Per Person)
Bamboo Piths: Scallops and Prawns in Soup (Per Person)
Hot and Sour Soup: with Fillet of Garoupa (Per Person)
Minced Beef and Beancurd in Soup: with Parsley (Per Person)
Double-Boiled Black Mushrooms: with Bamboo Piths and Brassica (Per Person)
Double-Boiled Shark’s Fin Marrow: with Brassica (Per Person)
Braised Crab Meat and Vegetable Sprouts: in Soup (Per Person)
Braised Abalone and Conpoy in Soup : (Per Person)
Braised Diced Roast Goose and Beancurd: in Soup (Per Person)
Double-Boiled Fillet of Garoupa: with Yellow Fungus in Soup (Per Person)
Rice and noodles
Steamed Fried Rice: with Diced Abalone Wrapped in Lotus Leaf (Per Person)
Braised Home Made Noodles: with Crab Meat and Roe (Per Person)
Fish Noodles in Soup : with Shrimp Dumplings (Per Person)
Braised E-Fu Noodles: with Minced Beef in X.O. Chili Sauce
Braised Egg Noodles: with Shredded Fish Maw, Spring Onions and Abalone Sauce
Fried Assorted Grain Rice: with Roasted Goose, Chicken and Cuttle Fish
Fried Rice Vermicelli: with Fillet of Star Garoupa in Black Bean Sauce
Fried Rice: with Diced Roast Goose, Barbequed Pork, Dried Shrimps, Taro and Preserved Vegetables
Fried Rice: with Lobster and Seafood
Fried Fish Noodles: with Scrambled Egg and Shredded Chicken
Wok-Fried Rice Vermicelli: with Bean Sprouts, Shredded Chicken and Roast Goose
Wok-Fried Noodles : with Capsicum, Shrimps and Shredded Pork, Flavoured with Curry
Wok-Fried Rice Noodles: with Seasonal Vegetables, Mushrooms and Fungus
Desserts
Double-Boiled Superior Bird’s Nest : in Coconut Cream (Per Person)
Double-Boiled Bird’s Nest: Egg White and Milk Custard (Per Person)
Double-Boiled Hashma: with Red Dates (Per Person)
Chilled Sago Cream: with Mango and Pomelo (Per Person)
Sweetened Sesame Cream: with Sago and Logan (Per Person)
Seasonal Fruit Platter : (Per Person)
Sweetened Almond Cream: with Egg White (Per Person)
Double-Boiled Fungus: in Papaya (Per Person)
Baked Walnut Puffs : (4 Piece)
Cream Custard Puffs : (4 Piece)
Chilled Milk Custard Pudding: with Fresh Fruit (Per Person)
Chilled Osmanthus Puddings: (4 Pieces)
Baked Macanese Egg Tarts : (4 Pieces)
Steamed Mille-Feuille : with Coconut and Egg Yolk (4 Pieces)
Lung King Heen Dessert Sampler
All efforts have been made by www.menulog.hk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Hong Kong Dollars (HKD$) unless otherwise specified.
This menu was last updated on 18/3/07.
"Here there's a complete focus on taste. When you try a little lobster-and-scallop dumpling, or a dish of house-made XO sauce, you will be forced to re-evaluate your entire idea of Chinese cuisine."
N/A, Fodor's - March 2007
"Serving traditional Cantonese cuisine with a contemporary touch, Chef Chan makes the most of the quality ingredients at his disposal."
N/A, eat2eat - January 2007
"A fine harbour view is complemented by tastefully modern interior design that stresses dark wood, glass and pristine white table linen, softened with just the right number of traditional touches...Chef Chan Yan Tak from the old Lai Ching Heen at The Regent maintains its tradition here, presenting Cantonese cuisine at the highest possible level...The restaurant rightly prides itself on its dim sum during the day..."
Hong Kong Tatler, Hong Kong's Best Restaurants 2007 - October 2006