When the Hungry Tourist told me a while back that he was coming back to town, the place that I wanted to take him more than anywhere else was my favorite private dining facility. You see, like many tourists, he is a big fan of Lung King Heen (龍景軒). Not that there's anything wrong with being a fan - since the restaurant certainly serve up some delicious food and delivers fantastic service - but as a "local", I sometimes tire of hearing tourists rave about the place. Having claimed the title of the first Chinese restaurant ever to receive three macarons back in 2008, Lung King Heen has been the one destination that well-heeled tourists always hit when they're looking for Chinese food. And sometimes it's their only stop.
So I took the opportunity to round up a few friends who have yet to have the opportunity to dine there, and asked the chef to set up a menu with several specific requests.
The prawns are beautifully scored, and seem almost translucent. The texture is beautiful, too... with just the right amount of bounce and crunch as one bites down. Lightly flavored with ham broth.
Yes, we had some steamed rice to soak up all the collagen-rich sauce. And I took the leftovers, which would make another delicious meal or two with more steamed rice...
Almond soup with pig's lungs (杏汁白肺湯) - a classic Cantonese dish. It takes a lot of effort for a chef to properly clean the lungs before cooking, and I usually take a piece and nibble on it. Always love the soup, which is made with a little ginger to neutralize the smell of the lungs, along with pork bones and pig trotters.
A few of us brought along some wine for dinner, although we ended up drinking a lot less than expected. Some of that, unfortunately, had to do with the wines I brought... which were not drinking as well as they should.