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A Taste of Artistry: A Gastronomic Lifestyle Collaboration Between Lung King Heen at Four Seasons Hotel Hong Kong and Jin Sha of Four Seasons Hotel Hangzhou

September 27, 2017 Dining No Comments Email Email

Nine Four Seasons hotels in Mainland China, Macau and Hong Kong have come together to curate a six week kaleidoscope of exclusive lifestyle and dining experiences, taking turns to impact the culinary landscape in each respective city. The three day promotion at Four Seasons Hotel Hong Kong will happen from October 26 to 28, 2017, celebrating the collaboration between Lung King Heen, the three Michelin starred Cantonese restaurant, and Jin Sha, the multi-award winning restaurant at Four Seasons Hotel Hangzhou and iconic representation of Zhejiang cuisine. The two Chinese Executive Chefs will create an eight course tasting menu accompanied by multisensory Chinese arts and crafts to enrich the dining experience.

As a nine time winner of the coveted three Michelin stars, Chinese Executive Chef of Four Seasons Hotel Hong Kong Chan Yan Tak successfully elevated the status of Cantonese cuisine on the international gourmet platform. He continues to channel creativity in his classic Cantonese cooking philosophies drawing more attention to this intricate cuisine. Meanwhile, Chef Wang Yong is the culinary mogul of Zhejiang cuisine. On top of receiving many venerable accolades, he has been newly crowned China’s Chef of The Year by GQ. This rare culinary collaboration will delight connoisseurs of China’s most refined regional cuisines.

During the three day promotion in October, guests will be able to sample signature dishes from both chefs exemplary of their culinary roots. A special six-course Executive Lunch Menu will be served at noon, and at night time, Lung King Heen presents selected signature Jin Sha dishes as well as an eight-course Taste of Artistry Menu with an option for wine pairing.

The Menu

Chef Tak’s cooking philosophy reflects the seasons. As seafood is a primary ingredient in Cantonese cuisine and Australian black truffles are in full bloom, it inspired him to create a refreshing bite-sized appetiser of crab meat seasoned with sesame sauce, served with thin strips of aromatic black truffles. Also on the eight-course menu guests will find the steamed lobster and egg white with bird’s nest, a deluxe version of a home cooked dish, designed to show off the freshness of the luxurious ingredients and the precision of Lung King Heen’s steam cooking technique.

Chef Wang Yong presents authentic Zhejiang dishes with a modern twist – spring onion pancakes, a crusty and flaky Shanghainese pastry, are served with homemade hazelnut and caramel goose liver pate to give the dish extra richness. The classic Zhejiang dish braised Shanghainese pork is elevated using organic Iberico pork shoulder slow cooked in sugar, soy and vinegar then served with sweet soy braised abalone.

The six course Executive Lunch is priced at HKD 600 per person, the eight course Taste of Artistry dinner menu is priced at HKD 1,680 per person and an additional HKD 900 for the wine pairing menu. All prices are subject to 10 percent service charge. Bernard Chan, Sommelier of Lung King Heen, has handpicked premiere Chinese wines to accompany the complex flavours of the meal.

Heightening the Senses

Apart from embracing Chinese food from different regions, The Taste of Artistry brings Chinese art masters into the limelight. At lunch time, water colour painter and calligrapher Elvis Hui will station at Lung King Heen demonstrating formal finesse. Guests who order the six course Executive Lunch will receive a handwritten calligraphy menu as a gift.

As the night falls, Lung King Heen reveals a panoramic night view of the Kowloon skyline. Chinese Opera face and costume changers will bring a dramatic performance awakening all senses, beguiling guests by removing layer upon layer of colourful mask in rapid fire shutter speed.

For reservations, contact Lung King Heen at (852) 3196 8880 or email

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