Friday, December 21, 2007
Lung King Heen, Hong Kong
This linen-clad harbor view restaurant at the Four Seasons hotel (8 Finance Street, 3196-8888) was supposed to be one of the best Cantonese restaurants in the city. We thus picked this place for a nice business lunch today, all the while hoping that most of this praise was actually based on the food itself rather than the distractions of its fancy decor or service.
Indeed, this place did turn out to be quite posh, with an amazing set of porcelainware and top notch staff just waiting at your beck and call. If you want to impress your business contact, then this is definitely the place to do it, especially if you decide to splurge on the HK$780 (US$100) bowl of their top end shark's fin soup with fresh abalone (wow!)...and that is an individual serving, by the way, so don't forget to multiply that by the number of folks in your party. No, we didn't go for that, even if there were plenty of lower grade versions available. Instead, we grabbed a few signature items from their (limited) dim sum menu, as well as some other recommendations such as a scallop dish as well as some kind of chicken.
Fortunately, all of the praise for this place did seem based on the quality of the food. Everything was so finely prepared and fresh enough for me to gobble this down in a heartbeat, including a very delicate crab meat xiao long bao that beats the pants off that overhyped thick-skinned stuff at Joe's Shanghai in New York. I was also amazed by the detail of the workmanship that went into our (cheaper, non-shark's fin) soup. Most importantly, this "contemporary" cuisine, while very creative, didn't clobber nor stray far from its traditional Cantonese roots. Thumbs up for me. Next time we've just got to find someone with a fat expense account to help with the outlay for that US$100/person soup!
Digested at 2:59 PM
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