Four Hands, Two Cities at Lung King Heen (Hong Kong)

Lovers of fine Chinese cuisine can look forward to a cross-regional dialogue between Cantonese and Jiangnan culinary traditions this May when two-Michelin-starred Lung King Heen at Four Seasons Hong Kong hosts a three-night “Four Hands, Two Cities” collaboration with Jin Jing Ge from Four Seasons Hotel Suzhou.

Held from 7 to 9 May 2026, the dinner brings together Lung King Heen’s Executive Chinese Chef Chan Yan Tak and visiting Executive Chinese Chef Charles Zhang, whose Michelin-recommended Jin Jing Ge is known for its refined Jiangnan approach. The collaboration explores a shared philosophy of seasonality, expressed through distinct regional techniques and flavour profiles.

The six-course menu reflects this intricate interplay. Highlights include Chef Zhang’s signature Steamed Duck with Fish Maw, Conpoy and Shepherd’s Purse — a dish inspired by Qing Dynasty culinary text, Yuan Mei’s Suiyuan Shidan (The Garden of Contentment), reinterpreted with layered textures and a lighter, spring-driven sensibility.

Pairings are curated by Lung King Heen’s Director of Wine Bernard Chan, whose long-standing tenure at Four Seasons Hotel Hong Kong informs a programme that balances technical precision with an intuitive understanding of guest preferences.

Four Hands, Two Cities at Lung King Heen — Event Details

Date: 7–9 May 2026
Time: 6 to 9pm
Venue: Lung King Heen, 4F, Four Seasons Hotel Hong Kong, 8 Finance St, Central, Hong Kong (Google Maps link)

Price:
HKD 2,580 per person (with five beverage pairings; subject to service charge). To book, email [email protected] or call +852 3196 8882.

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