• Chef Leung celebrates his 40th year at Hoi King Heen, Intercontinental Grand Stanford Hong Kong with a special tasting menu

    Hoi King Heen, Hong Kong’s renowned fine-dining restaurant for traditional Cantonese fare in the InterContinental Grand Stanford Hong Kong, will be celebrating Executive Chinese Chef, Leung Fai Hung’s 40th year in the kitchen this October. As a tribute to four decades of culinary evolution at Hoi King Heen, Chef Leung has unveiled a special limited edition 40th anniversary tasting menu that embodies his craftsmanship, style and exceptional technical skill, available from 1st October till 20th December.

    The 8-course 40th Anniversary Tasting Menu by Chef Leung, priced at HK$1,088 + 10% per person, takes guests on a gastronomic journey through rare regional Chinese ingredients, historic and disappearing recipes and the chef’s own signature dishes through the ages. Menu highlights include Crispy Pig’s Brain, Liver and Kidney Rolls, Double Sea Conch Soup with Flower Bean Curd, Steamed Spotted Garoupa with Salty Fish and Chinese Preserved Pork, Steamed Chicken with Shrimps Mousses, Braised Fox Nuts with Crab Meat, Steamed Rice with Minced Beef, Dried Citrus Peel and Topped Pork’s Fat, Deep-fried Milk Rolls and Hong Kong Milk Tea Flavour Mandarin Mousse and Homemade Almond Cream with Egg White.