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.