Monday, August 28, 2017

Lung King Heen (龍景軒) Part V, Hong Kong - Our Annual Visit

And so we decided to stick back with Lung King Heen, having skipped it on our previous Hong Kong trip in favour of the rather disappointing Sun Tung Lok. Having booked only ~ 1+ months prior, we ran the risk of not getting a table during our weekend in Hong Kong.

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The Place

But thankfully it all worked out and they prioritised us for a window seat (albeit in another section of the dining hall) when someone cancelled. Only pity was the rather foggy weather outlook but I guess that's common in the winter months. Still a great view nontheless.

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Crispy Spring Rolls with Lobster and Black Truffle (2 pcs)

This sounded really decadent (not to mention ridiculously expensive @ ~ SGD 62 for 2 pcs) and it was excellent. A crispy exterior belying generous lobster meat and grated aromatic black truffle. Only small gripe I had was that the spring roll did seem a wee bit overly deep fried.

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Abalone Puff

One of our must order items, the abalone puff sported a buttery base and a mildly chewy whole abalone (small one though) served on a bed of minced pork. Delicious.

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BBQ Pork Bun

And for our perennial favourite, the humble BBQ pork bun.Not too sweet BBQ pork filling with pine nuts for added crunch and a crusty, mildly sweet top. Still the best I've tried to date (and yes, it is better than the much vaunted ones from Tim Ho Wan).

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Braised Tofu with Morel Mushrooms and Vegetables

This dish was average at best; smooth but rather bland tofu coupled with overly starchy sauce (I could make out small globs of starch). Perhaps the kitchen was eager to close as it was already last order. Still not acceptable though.

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Lung King Heen Roast Chicken

Thankfully the namesake roast chicken made up for the prior disappointment. With an option to have it deboned (newly introduced and perfect for lazy people like us), the skin was crackling crisp while the meat, tender and juicy. Served with lightly salted lotus root chips and lime sauce for that shot of zest to help "neutralise" any misplaced notions of nausea.

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Bill

Lunch cost us to the tune of HKD 1329.90 (~ SGD 230 at time of writing) and it was money well spent (well, with the exception of the tofu). One bummer is that prices have been steadily heading north and they decided to do away with the petit fours.


Final Verdict:

Ambience: 7.5/10
Service: 7.5/10
Food: 8/10 (9/10 for the BBQ pork buns)
Value for money: 7/10

Overall: 7.5/10

Address: 4th Floor, Four Seasons Hotel Hong Kong

Contact: (852) 3196-8880

Opening Hours:

Lunch
Sundays and public holidays
11:30 am – 3:00 pm

Monday to Saturday
12:00 noon – 2:30 pm

Dinner
Daily 6:00 pm – 10:30 pm

Website: http://www.fourseasons.com/hongkong/dining/lung_king_heen

Sunday, August 13, 2017

Lei Garden 利苑酒家 Part II, Hong Kong

Our previous visit to Lei Garden Mongkok (1 Michelin Star) was great so we decided to revisit during our recent trip.

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The Place

We didn't have a reservation and walked in when it opened for business. Thankfully tables were aplenty but people starting streaming in at about 7pm so I would recommend making a reservation if you intend to dine around that time.

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Double Boiled Soup (老火汤)

We started off with a hot favourite (literally!) - a deliciously light yet flavourful lotus root with pork and octopus double boiled soup. Definitely a great way to start off especially if you like soup.

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Honey Sauce BBQ Pork

Boasting a ~30% fat to meat ratio, the tender charsiew was coated in a layer of mildly sweet honey and had crispy charred bits along the edges; doused in a mildly salty sauce (unlike Singapore, which is usually sweet). Pretty good.

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Stir Fried Scallops with Yellow Fungus, Macadamia & Snow Pea (HKD 188)

I counted a total of 10 beautifully seared and relatively large scallops (a tad overly chewy though, especially the bigger ones), fried with macadamia nuts and sweet, crunchy snow peas. The wok hei was distinct but I found the fungus a tad too mushy for my liking. A good dish nonetheless.

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Claypot Rice (HKD 52/pax)

This was my first experience eating claypot rice in Hong Kong and it is quite different from what's served in Singapore (at least based on my limited experience). When the claypot is served, the waxed meat is separated and the dark sauce added in whereas in Singapore, everything is mixed in together with the dark sauce. The Lei Garden rendition also didn't have the burnt "taste" and came across as rather bland. I liked the waxed meat though; compact but not too dry or overly sweet.

I forgot to take a photo of the receipt and I don't quite remember how much it cost but all in all, it was a good meal (with the exception of the claypot rice) and the both of us rolled out of the place. Service was slightly warmer this time round and I'll definitely be back!


Final Verdict:
Ambience: 7/10
Service: 7/10
Food: 7/10
Value for money:NA (don't remember the cost)

Overall: 7/10

Address: 121 Sai Yee Street, Mongkok, Hong Kong

Contact: (852) 2392 5184

Opening Hours:

Lunch: 11:30 a.m. - 3:00 p.m.
Dinner: 6:00 p.m. - 11:30 p.m.

Website: http://www.leigarden.hk/eng/index.asp