Lai Ching Heen
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Lai Ching Heen stands as a beacon of refined Cantonese cuisine, its two Michelin stars a testament to its mastery of tradition and innovation. From the moment you step into its elegant dining space, with sweeping views of Victoria Harbour, you know you’re in for a culinary experience that is both exquisite and deeply rooted in Cantonese heritage.
The journey began with the Lai Ching Heen Superior Dumpling Triplets, a delicate showcase of precision and artistry. Each dumpling was a revelation in texture and flavor—the steamed scallop dumpling, packed with shrimp, conpoy, Yunnan ham, zucchini, and assorted vegetables, offered a beautifully balanced umami depth. The steamed cuttlefish dumpling combined crab roe, squid, celery, and lotus root for a delightfully crunchy contrast. Meanwhile, the steamed lobster dumpling with shrimp and porcini delivered a luxurious, earthy richness.
Following this, the double-boiled New Zealand dried pearl clam with artichoke in supreme soup (珍珠貝燉雅枝竹) arrived as a soothing interlude. The broth was immaculate—deeply flavored yet impossibly light, allowing the subtle brininess of the pearl clam to shine.
For a dish that epitomized indulgence, the golden stuffed crabmeat in shell (脆釀鮮蟹蓋) was sheer perfection. Encased in a crisp golden shell, the creamy mixture of crabmeat, onion, and fresh milk was decadent yet ethereal. Each bite melted in the mouth, leaving behind a lingering sweetness of the ocean.
Then came the wok-fried Kagoshima Wagyu with hon-shimeji mushrooms and garlic (蒜片松本茸爆鹿兒島和牛)—a dish that redefined wok hei. The marbled Wagyu, seared to perfection, retained its buttery tenderness, complemented by the umami depth of hon-shimeji mushrooms and the aromatic crunch of golden garlic slices.
The meal’s crescendo arrived with the lotus leaf-wrapped fried rice (飄香荷葉飯)—a fragrant medley of diced roasted duck, chicken, crabmeat, conpoy, mushrooms, and bamboo shoots. The rice, infused with the subtle earthiness of the lotus leaf, was a masterclass in balance and tradition.
To conclude, the desserts were a study in contrast and harmony. The chilled mango pudding with lychee sorbet (香芒凍布甸伴荔枝雪葩) was refreshingly light, its tropical sweetness brightened by the floral notes of lychee. The crispy sesame dumpling filled with pineapple and custard cream (奶皇鳳梨芝痲棗), on the other hand, provided a playful crunch, revealing a luscious, fragrant center.
What elevated this already remarkable meal was the tea pairing, expertly curated by Lai Ching Heen’s tea sommelier. Each selection enhanced the flavors on the plate, offering nuanced contrasts or seamless continuity—an element often overlooked but executed here with mastery.
Dining at Lai Ching Heen is more than a meal; it’s an experience—a poetic blend of tradition, artistry, and impeccable technique. It’s no wonder this Michelin-starred gem remains a pinnacle of Cantonese fine dining in Hong Kong.
Location: Regent Hong Kong, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong
Phone: +852 2313 2313
