Comments on: Lung King Heen: 3 star dumplings

By: very impressed

very impressed — Fri, 28 Aug 2009 14:03:14 +0000

been a few 3 stars in europe and this one doesn’t really match them in style or presentation, but the service was fine and the price was ridiculously cheap. There were three of us and we had around 15 courses for only $3000… Can’t even eat per head in any 3 star anywhere else. I disagree with the above comment, the service was just right. Not intrusive and not invisible. tea was always refilled and there were 2 waiters specifically for our table, which I thought was excessive but nice. Anyway, good cheap 3 star… would recommend.

By: Unimpressed

Unimpressed — Tue, 21 Jul 2009 14:58:15 +0000

Very very unimpressed with Lung King Heen. Had the executive set menu lunch today. At $430 per head, the food, the service and the decor are all very average. The dim sum is not any different to any other ‘good’ restaurant. The scallops fried rice was dry. The goose was fatty. The soup was tasteless. The service was poor (did not refill teas, and tea pots were not on the table). There is no effort on presentation and no effort on explaining what each dish is.

An absolute disappointment. There is nothing special about the place. How did it ever get 3 stars?

By: Phil Lees

Phil Lees — Wed, 29 Apr 2009 00:37:55 +0000

Maytel – You’re eminently quotable. AirAsia has cheap ass flights at the moment via KL: less than the price of the meal to get there

Ed – I entirely agree with the elevating of something shitty. It’s much, much tougher, which is probably why I’ve been getting keen on charcuterie at the moment.

By: Lin Heung, Hong Kong - The Last Appetite

Lin Heung, Hong Kong - The Last Appetite — Mon, 27 Apr 2009 12:57:32 +0000

[...] the best components at their disposal then cooking them to order. As much as I enjoyed both Lung King Heen and Maxim’s this felt more like [...]

By: City Hall Maxim’s Palace, Hong Kong - The Last Appetite

City Hall Maxim’s Palace, Hong Kong - The Last Appetite — Tue, 21 Apr 2009 08:16:13 +0000

[...] the standards well, it is still exciting. To be sure, it isn’t the sophisticate jazz stylings of Lung King Heen but those culinary riffs wouldn’t exist without a benchmark. In Hong Kong dim sum, that ticking [...]

By: Simon Food Favourites

Simon Food Favourites — Sun, 19 Apr 2009 05:40:01 +0000

the roast suckling pork looks like an absolute must! yummo!
simon :-)

By: Ed

Ed — Sun, 19 Apr 2009 03:22:27 +0000

It’s a funny business. Having just interviewed half a dozen “High-end” chefs including Thomas Keller everywhere I turned people were quoting Michelin stars myself included. Do I have to validate these people by quoting Michelin and that silly Top50 restaurants list (which is out again tomorrow, the 20th)? Reflecting on these interviews, the genius of Keller was that he was the first person to take an ice cream cone and make a tiny savoury dish out of it. And that enabled him to get into the business of the juxtaposition of expensive ingredients and inflate the cost of the final product.
What I really want to do is eat somewhere where the chef has taken something really shitty and made it brilliant. Although if someone else is paying I’m not going to turn down a huge dollop of caviar.

By: Reemski

Reemski — Sat, 18 Apr 2009 22:37:37 +0000

Oh, how I love the individual dumpling baskets!

By: Maytel

Maytel — Sat, 18 Apr 2009 16:10:29 +0000

well given that I had just finished a terrible experiment with a pre-made frozen chive dumpling, I was thoroughly jealous and bemused to read your post….and all the more so when I scrolled down and found a quote from me!!!

Ultimate form of blogger flattery I say

As for the unadulterated dumpling love, high brow, low brow, frozen or Michelin, I just can’t go past a dumpling

(oh and can I just make an “oooooo” sound for the the scallop dumplings)

Hock??? Scallops? HK? November?