Best Eats of 2012: Crispy Pork at Lung King Heen

Crispity, crunchity skin on a piece of Cantonese roast pork.


Run, don’t walk, because this is arguably the best piece of roast pork you’ll put in your mouth in Hong Kong. I’ve had my fair share of roast pork in Hong Kong and beyond to make such a [bold] claim. Show me a crispier skin and a juicier belly; I’ll be at your mercy.

The original mission of the trip to Lung King Heen was to explore and experience fine dining Chinese food. My dining companions and I  made the unfortunate mistake of foregoing the famed dimsum lunch for dinner instead, which began on a high note, the first course being a trio of roast meats, of which I was obsessed with the pork. The duck and goose are worthy of mention as well:


Besides this incredibly memorable first course of roast meats, the meal was ultimately lackluster, especially at the three-star Michelin level. I try to leave Negative Nancy at home but in this case of high highs and low lows I feel an alterego’s two cents is befitting. Plus, there is a lesson to be learned. Read on.


Lackluster dishes to me are forgettable. I have the memory of an elephant but sometimes I encounter lackluster dishes or heaven forbid, meals, and I think my brain represses these memories to purposely forget them. A quick rehash of the meal without looking through photos shows a steady decline in deliciousness and in memory, with an unexpected happy ending: roast meats, crispy quail with dipping sauces, fried seafood, perhaps a rice or noodle dish at some point, fried seafood…mango pudding?

One dish was so disappointing we sent it back and in return received a complimentary mango dessert, perhaps the best mango tapioca pudding I’ve had–the perfect consistency in texture, brightness and freshness of mango, with the occasional surprise of QQ tapioca. So all in all the dinner was worth the while [and the HKD’s] because we experienced three-star service and hospitality in Asia which is rare and surprisingly existent, and we also had the highest of highs to begin and to finish our meal.


So a few things I take away from this experience and hopefully you can too, are: 1) Go with your gut. If it says, “Ill-prepared dish,” don’t be afraid to send the dish back to the kitchen. 2) Impossible is nothing. Chinese service and hospitality at the three-star level! Bring on the future.

Can I get the roast meats and mango pudding at the dimsum lunch? I’d chance it…

Lung King Heen

Four Seasons Hotel

8 Finance Street

+852 3196 8888

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