Lung King Heen, Four Seasons Hotel Hong Kong

Mon - Sat:	07:00 to 10:00 12:00 to 14:30 18:00 to 22:30
Sun:	07:00 to 10:00 11:30 to 15:00 18:00 to 22:30

Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	Dress smart casual, Licensed, Private dining area, Smoking area, Water views, Wheelchair access
Ambience	Child-friendly, Contemporary, Relaxed, Traditional, Trendy
Food	Vegetarian option

Main Menu

Shark's fin

Braised Superior Shark's Fin Soup: with Shredded Abalone (Per Person)

Braised Supreme Shark’s Fin and Lobster Served : with Superior Broth

Braised Supreme Shark's Fin Soup: (Per Person)

Double-Boiled Supreme Shark's Fin Soup: with Chicken and Bamboo Piths (Per Person)

Double-Boiled Supreme Shark's Fin Soup: with Yunnan Ham and Brassica (Per Person)

Braised Supreme Shark’s Fin Soup: with Bird’s Nest (Per Person)

Braised Shark's Fin: Stuffed in Bamboo Piths in Soup (Per Person)

Braised Hoi Fu Shark's Fin Soup: with Gold and Crab Roe (Per Person)

Braised Shark's Fin Soup: with Crab Meat (Per Person)

Braised Shark's Fin Soup: with Fish Maw and Shredded Chicken (Per Person)

Hot and Sour Shark's Fin Soup: with Assorted Seafood (Per Person)

Shark’s Fin and Beancurd in Soup: with Crab Meat (Per Person)

Scrambled Hoi Fu Shark’s Fin: with Crab Meat and Egg

Bird's nest

Double-Boiled Superior Bird’s Nest: with American Ginseng and Yunnan Ham (Per Person)

Braised Superior Bird’s Nest : tuffed in Bamboo Piths (Per Person)

Braised Superior Bird’s Nest: with Shredded Fish Maw (Per Person)

Braised Superior Bird’s Nest: with Crab Meat (Per Person)

Braised Conpoy: Stuffed in Carrot Ring, Topped with Bird’s Nest (Per Person)

Double-Boiled Superior Bird’s Nest: in Chicken Soup (Per Person)

Bird’s Nest Broth: with Shredded Chicken and Yunnan Ham (Per Person)

Braised Superior Bird’s Nest: with Minced Chicken in Soup (Per Person)

Sautéed Scrambled Egg White and Milk Custard : with Bird’s Nest

Abalone and air- dried seafood

Braised Whole South African Fresh Abalone: in Supreme Oyster Sauce (Each)

Braised Sliced Abalone: with Fish Maw (Per Person)

Braised Sliced Abalone: with Goose Web (Per Person)

Braised Sliced of Fresh Abalone : with Green Vegetable (Per Person)

Braised Fish Maw: with Goose Web (Per Person)

Braised Sea Cucumber: with Minced Pork in Abalone Sauce (Per Person)

Braised Sea Cucumber: with Spring Onions (Per Person)

Braised Maitake Mushroom: with Conpoy and Beancurd Sheets

Stuffed Bamboo Piths: with Abalone, Sea Cucumber, Fish Maw and Mushrooms

Braised Air-Dried Seafood: with Shark’s Fin Marrow in Casserole

Braised Goose Liver : in Abalone Sauce and Goose Web (Per Person)

Braised Goose Liver: in Abalone Sauce and Fish Maw (Per Person)

Braised Whole Yoshihama Abalone in Supreme Oyster Sauce (Each) 16 Heads, 25 Heads, 30 Heads

Seafood

Shrimp, Lobster, Sea Whelk, Cream Crab, Meat Crab

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.

Lung King Heen, Four Seasons Hotel Hong Kong

Lung King Heen, Four Seasons Hotel Hong Kong

DAYS OF BUSINESS

Payment Options

Features

Ambience

Food

Add a review

Add a review