Passages of Spring: Lung King Heen Celebrates Seasonality, Craftsmanship and the Art of Timing with New Seasonal Menu

 At two-Michelin starred Cantonese restaurant Lung King Heen at Four Seasons Hotel Hong Kong, spring is not simply a season. It is a reminder of one of the core philosophies of Chinese gastronomy: knowing when is just as important as knowing how. Timing defines flavour, texture, and even intention.

This year, Lung King Heen joins 13 Four Seasons Chinese restaurants across Asia Pacific to present “Passages of Spring,” a seasonal menu crafted by Executive Chinese Chef Chan Yan Tak and his team, available from now until May 15, 2026. It is a celebration of renewal expressed through lighter touches, precise techniques, and ingredients at their briefest and best.

The Spring Signatures

The seasonal a la carte menu introduces six dishes; each rooted in restraint rather than excess. Highlights include:

Double‑Boiled Bamboo Pith and Fungus with Egg White Bird’s Nest (HKD 440* per person): Prepared with Lung King Heen’s signature spring vegetarian consommé, the broth is naturally sweet with a lingering finish. Premium fungi — bamboo pith, yellow fungus, and elm ear — lend a delicate texture that captures the vitality of the season. The classic 1970s “Pipa” Bird’s Nest, shaped from egg white and bird’s nest, is gently steamed and simmered to a silky finish, symbolising nourishment and renewal.

Steamed Lobster and Egg White with Aged Hua Diao Wine (HKD 520* per person): Silky steamed egg whites are paired with locally sourced lobster, highlighting its natural sweetness and tenderness. A light sauce of clear chicken broth and 10-year-aged Hua Diao wine adds a subtle aromatic lift, echoing the freshness and elegance of spring.

Braised Australian Wagyu Beef Cheek with Chinese Herbs (HKD 540*): Slow-braised Australian Wagyu beef cheek is infused with red dates and angelica root, creating a mellow, herb-laced sauce. Nourishing yet refined, the dish reflects the balanced, restorative flavours of spring.

Glutinous Rice Dumplings with Osmanthus and Aged Mandarin Peel (HKD 120* four pieces): Aromatic aged citrus peel is blended with osmanthus and low-sugar lotus seed paste, wrapped in soft glutinous rice dough. Delicate and gently floral, the dessert offers a light and elegant finale to the spring feast.

Four Hands, Two Cities

A defining chapter of Passages of Spring is a three-night collaboration between Lung King Heen and Michelin-recommended Jin Jing Ge of Four Seasons Hotel Suzhou, taking place on May 7–9, 2026 in Lung King Heen.

Bringing together Hong Kong and Suzhou, where Cantonese and Jiangnan traditions converge through a shared relevance for seasonality, visiting Executive Chinese Chef Charles Zhang from Jin Jing Ge joins Chef Chan to present a six-course menu (HKD 2,580* with five glasses of pairings).

The beverage journey is curated by Director of Wine Bernard Chan, whose 25 years in the industry, and 16 with Four Seasons Hotel Hong Kong, have shaped one of the city’s most respected cellar programs.

Renowned for both his depth of knowledge and intuitive palate, Bernard crafts pairings that elevate each course while remaining attuned to individual guests. His quiet confidence and graceful precision in service often leave a lasting impression, embodying his philosophy: fine wine, poured with warmth; expertise without distance.

Among the highlights include Chef Zhang’s celebrated Steamed Duck with Fish Maw, Conpoy and Shepherd’s Purse. Inspired by the Qing Dynasty classic Duck Hash from Yuan Mei’s Suiyuan Shidan (The Garden of Contentment), Chef Zhang reinterprets the dish through the refined Jiangnan style of “Braised Shredded Delicacies.” Premium ingredients such as Jinhua ham, fish maw, and bamboo shoots are meticulously layered, while seasonal shepherd’s purse adds a touch of spring freshness and elegance.

The Art of Timing

Spring reminds us that flavour is fleeting, that restraint carries its own power, and that precision is a form of respect, for the ingredients, for tradition, and for the guests at the table.

At Lung King Heen, Passages of Spring is not about announcing the season, but about listening to it, and expressing it with quiet confidence and care.

Reservations: (852) 3196 8882 or dining.hkg@fourseasons.com

*Price is subject to 10 percent service charge