Chef Chan Yan Tak
Born and raised in Hong Kong, Chan Yan Tak started working in kitchens out of necessity, but he soon grew to love cooking. He set off his career by receiving on-job training at Dai Sam Yuen and Fook Lam Moon, before joining The Regent Hong Kong, formerly a Four Seasons Hotel, in 1984 as Chef de Partie.
Devoting his career to Cantonese cuisine, Chan has never stopped learning throughout the years. From making dim sum to cooking abalone and formulating the recipe of vegetarian X.O. sauce, he took every step as an opportunity to perfect his skills. In 2005 after a brief hiatus, Chan was invited to return to the kitchen as executive sous chef at Four Seasons Hotel Hong Kong. In 2008, thanks to the joint effort by Chan and his excellent team, Four Season’s Lung King Heen became the first Chinese restaurant in the world to be awarded three Michelin stars. The restaurant has kept the three-star rating since. Today, signature dishes at Lung King Heen include Baked Whole Abalone Puff and Superior Pottage With Shredded Chicken.
Lung King Heen’s Exploring Heritage Menu invites guests to sample a curated selection of dishes that are not only done with the best ingredients but also cooked with respect to the traditions. Steamed Star Garoupa Fillet, for example, showcases the essence of Cantonese cuisine where the freshness of the fish, the control of time and temperature, and the flavour of the soy sauce are all key factors in achieving a perfect steamed fish. The 6-course set dinner menu includes 4 glasses wine pairing and Chinese tea. Other dishes on the menu are all time-honoured dishes that many people in Hong Kong would have fond memories of.
Confirmed bookings are non-transferable, non-refundable, non-exchangeable and cannot be cancelled and resold.
For no-show on the booking day, all payment will be forfeited.
Dish photo is for reference only. Restaurant will have the right to change the dishes or ingredients according to the supply of ingredients on the day.
Please present the confirmation email upon arrival of the restaurant.
At Lung King Heen, guests are presented with an extensive repertoire of exquisite Cantonese cuisine. Chef Chan Yan Tak’s artfully presented food deftly balances contemporary influences with unwavering respect for tradition, with seafood figuring prominently. The restaurant also offers a curated tea selection, promising an elevated and one-of-a-kind dining experience.
Restaurant Address: 4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
Restaurant Tel: 3196 8882
Restaurant Website: https://www.fourseasons.com/zh_hant/hongkong/dining/restaurants/lung_king_heen/
龍景軒提供頂級傳統粵菜菜式, 用上最新鮮和最時令的食材, 由大廚陳恩德和其經驗老到的團隊精心製作, 加上一流服務, 為客人帶來非凡的美食體驗。於香港土生土長的大廚陳恩德相信, 滿意的客人、出色的團隊和頂級的食材就是餐廳成功的支柱。作為一家提供高級餐飲體驗的食府, 龍景軒的菜式靈感來自每一天的生活, 精心提供蘊含香港風味的難忘菜式。此外, 龍景軒提供講究的茗茶選擇, 體驗只此一家。