One of my favorite things about Hong Kong dining is that all great Chinese restaurants run exquisite tea programs. They do so without making a big deal out of it. It’s a show but there’s no excess. Every move in presentation and service, and every tea on the menu has a purpose. It doesn’t feel like they’re trying too hard. It feels natural. And the tea is always steeped just right.
For today, scenes from a recent lunch at Lung King Heen inside Four Seasons Hong Kong. Five courses from Chef Chan (neat tidbit: he was the first Chinese chef to receive three Michelin stars), each paired with a different tea from their house collection.
To begin, a trio of dim sum:
- Mushroom and chicken with Chinese yam
- Shrimp with bamboo shoots
- Shanghainese pork and crab dumpling
…all with the delicate Fuding Silver Needle.
Here’s a look at the steeped tea.
Whole abalone puff with diced chicken (and a sweet bolo bao crust!), and baked pork bun with pine nuts….
…served with a Yunnan Supreme Black tea.
Steamed star garoupa with ginger and green onions…
…with a Dongding Oolong…
…from Taiwan, of course ^-^
Wok-fried Australian wagyu beef with morels…
…and a 1999 Yunnan Pu’erh. The most heady combo! Pu’erh always makes me crave savory meats and mushrooms, truffles and cigars.
Finishing with sweet almond cream and egg whites (one of my all time favorite desserts!)….
…paired with a Shifeng Long Jing.
A trio of sweets including osmanthus gelée, green tea roll, and lotus puff.
And a final cupping of shou, sheng, and the restaurant’s house blend (shou and sheng) pu’erh.