Hoi King Heen: Veteran chef Leung Fai-hung turns top-tier produce into glorious dishes
- This is Cantonese fine dining at its best – from the braised beef brisket stuffed in pear to the pan-fried glutinous rice with chicken and mushrooms
Sometimes the experience of a skilled chef comes through in each dish a restaurant serves up, and at Hoi King Heen, every year of executive chef Leung Fai-hung’s formidable four decades in the business can be felt in the menu.
Pairing different ingredients and mastering the time and techniques needed for consistency takes experimentation, persistence and practice, and Leung has demonstrated all three of these attributes in dishes such as crispy pork belly with stuffed egg yolk. Other must-tries include steamed grouper rolls with Yunnan ham, a fine example of how the veteran chef uses his masterful skills to turn top-tier produce into glorious dishes.
Contact details
B2, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East
2731 2883
Signature dishes
Steamed grouper roll with Yunnan ham
