Lung King Heen made history as the world’s first Chinese restaurant to be awarded three Michelin stars, an accolade it has held for 14 years. With chef Chan Yan-tak – among the most celebrated of Cantonese chefs – at the helm, dining here feels as indulgent as you would expect. The decor is subtle with warm wooden accents and a pearlescent ceiling, while floor-to-ceiling windows offer up expansive harbour views. Chan’s masterful use of premium ingredients is demonstrated in dishes like the baked whole abalone puff, an essential part of the restaurant’s dim sum offerings, and signature à la carte dishes including the barbecued suckling pig with pancakes. Signature dishes Baked whole abalone puff Chef’s signature trio appetiser Crispy scallops with fresh pear, prawn paste and Yunnan ham Contact details Four Seasons Hotel Hong Kong, 8 Finance Street, Central 3196 8880 Read more about this year’s 100 Top Tables winners .