I met up with my globe-trotting foodie friend for a second day in a row, but in a much, much nicer setting today. When I got in touch with him a few weeks ago and inquired about his plans for eating around Hong Kong, I wasn't the least bit surprised to hear that the only reservation that he made was at Lung King Heen (龍景軒). Naturally he invited me to join him there for lunch.
When I arrived at the restaurant, I could see that my friend was already chatting with Chef Chan Yan Tak (陳恩德). Knowing my friend's history with the restaurant and the hotel, I had no doubt that we would be well taken care of today. Sure enough, restaurant manager Simpson Yeung came to greet us shortly, and asked whether we'd like to have Chef Chan do something special for us. We set some broad parameters but left the rest up to the chef. We would start with a few dim sum items - and a few of them would appear to be off-menu (hence the generic descriptions here).
I mentioned that I'd perhaps like a glass of Champagne, and moments later sommelier Billy Yeung came over with the Champagne trolley. He very generously offered each of us a glass of 2003 Tarlant La Matinale - a brut nature with zero dosage. That much was obvious, given the noticeable acidity on the palate. The nose was nice and toasty, and a little yeasty. Full-bodied with a nice and long finish. A lovely wine for us to start our meal with.
the ones at Jia Jia Tang Bao (佳家湯包) in Shanghai. While the filling was still a mix of ground pork and hairy crab meat/roe, I have to admit that the mixture was so silky and smooth that I had to do a visual check to confirm that there really was ground pork in there. Pretty nice. While the wrapper was very thin and fine, it seemed a little dry by the time I got around to eating it after a couple of minutes.
Service has always been one of the highlights here, and the restaurant remains the only one that I have been to where they take care to arrange the order in which they send out dim sum items in ascending order of flavor - starting with steamed items, then baked ones, and finally the deep-fried selections. Everyone else seems to just take whatever comes out of the kitchen and dumps them on the table. That alone makes these guys stand head and shoulders above the rest, so in spite of my misgivings about some of the food here, the experience is always a pleasant one.