Lung King Heen, Hong Kong - November 2015 - the best Chinese restaurant in the world?

Lung King Heen is the first Chinese restaurant to be awarded three Michelin stars and was the Four Seasons restaurant Mr Sharp told me I must eat in.  I knew this would be an epic dinner.

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Lung King Heen (which means "View of the Dragon") is very difficult to get a booking in.  Despite the General Manager's office asking for a window table for me, I 'only' rated the second row.

However, any irritation regarding this melted away when the charming staff in this elegant 4th floor restaurant began explaining things to me.  

The staff knew I wanted to try the autumn Hong Kong speciality of Hairy Crab and pointed me to a whole page of options.

The Hairy Crab dumpings had flavours I will remember forever.

For my starter I went for the Chef's choice.   It was, therefore, funny that Chef Chan Yan-tak was walking around the restaurant when mine was delivered.  He has clearly met people who play with their iPhones like me before and admonished me, in a friendly/cheerful way, that it tastes better when hot.

My wok-fried main course was executed well but could not recreate the magic of the first course.  I, therefore, tried to do this by then ordering crispy frogs' legs with spicy salt dish but there were too many bones for me.

I ended the meal with lime pudding with aloe and mint.  This reminded me too much of the mint jelly you have with lamb in the UK.

5 out of 5 'teddies' - the memorably perfect first courses were let down by the later half of the meal but that was because of poor choices by me. My tip would be to go to Lung King Heen for their dim sum set lunch.

 

These Hairy Crab dumplings, with three levels of spicy dipping sauces, were the best dumplings I have ever tasted. Pieces of heaven

My appetiser of BBQed suckling pig; a lobster spring roll; and Wagyu beef were mindblowingly good. I did not want this dish to end.

Chef Chan Yan-tak came to say hello. He came out of retirement in 2002 to open this restaurant.

My main course of wok-fried frog and chicken fillets with pickled ginger.

My crispy frogs' legs with spicy salt.