Chef Chan Yan Tak is the master behind the intricately designed menu created at Four Seasons Hotel Hong Kong’s Chinese restaurant, Lung King Heen, and is also the first Chinese chef in history to be awarded three coveted Michelin stars.

Chef Chan started his kitchen career at the age of just 13, and since then he has garnered a wealth of experience in prestigious restaurants. The chef, who admits to being ‘50-something’, entered the world of work young, with his first post being at Dai Sam Yuen, a famed Wan Chai restaurant of its era. Through a series of posts at other restaurants, he found a job at the prestigious Fook Lam Moon in Tsim Sha Tsui. The opening of Lai Ching Heen at the then Regent Hotel saw Chef Chan recruited as Sous Chef and after a yearhe was appointed Executive Chef, and Lai Ching Heen was ranked runner-up in the International Herald Tribune’s 10 Best Restaurants around the world as the highest ranked Chinese restaurant. He retired to enjoy a relaxing life after 15 years as an Executive Chef, but joined Four Seasons Hotel Hong Kong after much persuasion as he relished the thought of this new challenge.

The authentic, traditional and predominantly Cantonese cuisine at Lung King Heen is updated with a contemporary approach that gives each meal a fresh, light and utterly delicious twist on Chinese classics. “The South Eastern influence of the flavour and components of typical and traditional Cantonese cuisine are combined with a novel and creative presentation style”, says Chan. Hiscreations “reflect the familiarity and variety that guests and locals alike are looking for in authentic Chinese cooking.”

  • 3 Michelin Stars

Lung King Heen

Four Seasons Hotel Hong Kong

8 Finance Street


Hong Kong

+ (852) 3196-8880