This past weekend was a three-day weekend, so we decided to make a quick getaway to Hong Kong. The main purpose behind the trip? To eat, of course!
We really love dim sum and in Hong Kong, Lung King Heen and Yan Toh Heen are arguably the two biggest hitters in the field. The former has three Michelin Stars and is listed at #10 in Asia’s 50 Best Restaurants. The latter, meanwhile, holds its own with two Michelin Stars.
There was no question that I had to visit Lung King Heen. However, it seemed a waste not to visit Yan Toh Heen, too, since we were staying at the hotel in which it is located. So we went big. Saturday at LKH and Sunday at YTH. It became a weekend battle of Hong Kong dim sum! Who would come out on top?
Both restaurants were absolutely delicious and both have stunning views of Victoria Harbor. However, the answer was almost immediately clear, and Michelin got it right. In almost all regards- taste, value, service, and interior- Lung King Heen was superior. However, Yan Toh Heen had more gourmet options like the Superior Dumplings seen below, and I enjoyed their dessert more. Still, YTH lost major points with me for charging exorbitant amounts (~$12) for a small bottle of Evian water, while Lung King Heen’s water was free and clear. I drink a ton of water any time I eat, so this was a big one for me. We did not drink alcohol at either restaurant, but LKH’s pu erh tea was tastier, as well. Both restaurants give you heaping pots of tea for very reasonable prices. Perfect for dim summing.
If you are going to be in Hong Kong and want to have a special dim sum meal, Lung King Heen is as good as it gets. If you can’t get a reservation there, though, or you just want more dim sum, Yan Toh Heen is delicious, as well.
Both meals were just under $150 for 2 people. A great value either way!
First, let’s eat Lung King Heen!
The meal starts with sauces. L to R: Spicy rayu, oil with garlic, douchi beans, and mushrooms, and a ginger soya sauce.
Steamed rice rolls with lobster and water chestnut in a fermented bean sauce. One of the most memorable items, bursting with lobster and flavor.
Weekend dim sum special- pork, pine nuts, and veggie dumplings
Steamed lobster and scallop dumpling.
One of my favorites- Baked barbecue pork buns with pine nuts.
The inside of these delightfully sweet and savory buns.
Luxury! Baked whole abalone puff with diced chicken. I could eat 10 of these.
Crispy shredded chicken spring rolls.
Steamed rice rolls with barbecue pork and mushrooms. The sauce is poured by the waiter table-side.
Steamed shrimp and pork dumplings with crab roe.
Pan-fried turnip pudding with conpoy and air-dried meat.
Almond cream with egg white- this is a subtly sweet dessert served hot. At first it seemed to lack flavor, but it really grows on you.
Chilled mango and sago cream with pomelo. Much sweeter dessert and also delicious.
Petit fours were almond biscuits and a jelly with cherries and goji berries.
Next, let’s eat Yan Toh Heen!
The meal starts with a welcome dish of candied almonds with sesame seeds. Nice to snack on while waiting for the food to arrive.
Six different sauces! The spiciest is seen at the bottom. Top to bottom (as best as I can remember)- soya sauce with seafood, plum jelly, ginger red vinegar, rayu, local Hong Kong hot sauce, and yellow chili.
Yan Toh Heen Superior Dumplings. L to R- Steamed scallop with black truffles and vegetables, steamed lobster and bird’s nest dumpling with gold leaf, steamed king crab leg dumpling with green vegetable. Quite the start!
Wok-seared rice flour cannelloni and red cherry shrimp with soy sauce. Served with a creamy sesame sauce and a hoisin sauce.
Steamed barbecue pork buns.
Steamed assorted mushroom and fungus dumplings.
Steamed garoupa, prawn, and scallop dumplings. Pretty cute!
Mango pudding. I liked this better than Lung King Heen’s mango dessert.
Jasmine tea (one box each) for us to take home. A nice touch to finish the meal.