With more than four decades of experience, chef Leung Fai-hung has turned Hoi King Heen into the stalwart of fine dining that it is today. Situated in the basement of the InterContinental Grand Stanford Hong Kong, the restaurant offers unique flavour combinations combined with classic techniques for a truly unique dining experience. Given Leung’s background and training in both classic Cantonese and Hakka cuisine, highlights from his menu include the crispy pork belly stuffed with egg yolk, and an indulgent home-made almond cream with egg whites, a delicate, light dessert that is prepared tableside. Signature dishes Crispy pork belly filled with egg yolk Simmered chicken fillets with shrimp mousse Deep-fried toast rolls with crab roe and crabmeat Contact details B2, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East 2731 2883 Read more about this year’s 100 Top Tables winners .